1-First Step: Pat the salmon fillets dry, place them in a shallow dish, season with salt and black pepper, and set aside. If you want faster prep, use pre-minced garlic or frozen grated ginger.

2-Second Step: Whisk together coconut aminos, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a bowl until honey dissolves to create the teriyaki sauce. For gluten-free needs, double-check any substitutions like gluten-free tamari or low-sodium soy sauce.

3-Third Step: Reserve about ⅓ cup of sauce to marinate the salmon. Pour it over the fillets, turning skin-side up, and let sit while you set up the oven. This helps the salmon soak up teriyaki flavor quickly.

4-Fourth Step: Preheat your oven broiler and line a rimmed baking sheet with foil. Broiling gives you that caramelized glaze fast, which is why this Teriyaki Salmon Bowl is perfect for busy weeknights.

5-Fifth Step: Arrange the salmon skin-side down on the baking sheet, discarding the used marinade. Broil for 7-8 minutes until it flakes easily with a fork. Cooking time can vary based on fillet thickness, so check at the 7-minute mark.

6-Final Step: Simmer the remaining teriyaki sauce in a small saucepan over medium heat. Mix cornstarch with warm water until smooth and milky, then gradually stir the slurry into the simmering sauce and cook 3-4 minutes more until thickened.

7-Seventh Step: Divide ¾ cup cooked rice into each of 4 bowls. If you want a grain-free option, use cauliflower rice instead of rice, or try quinoa for a protein-forward base.

8-Eighth Step: Top each bowl with salmon and evenly portion cucumber, edamame, and shredded or julienned carrots.

9-Ninth Step: Slice the avocado and add it to each bowl. For best appearance, slice avocado just before serving so it doesn’t brown.

10-Tenth Step: Spoon the thickened teriyaki sauce over the bowls, then garnish with sliced green onions and sesame seeds if desired. Add sesame seeds for extra crunch and classic look.