Cook the rice. Start your rice according to package directions so it’s hot when the salmon is ready. Keep it covered and warm.

Make the teriyaki base. In a small bowl, whisk soy sauce, brown sugar (or honey), rice vinegar, mirin, garlic, ginger, and sesame oil until the sugar dissolves.

Marinate the salmon briefly. Place salmon in a shallow dish or zip-top bag. Pour in half of the teriyaki mixture. Marinate 10–15 minutes at room temperature. Reserve the other half for the sauce.

Prep vegetables and toppings. While the salmon marinates, slice cucumbers, shred carrots, steam edamame or broccoli, and chop green onions. Set aside.

Cook the salmon (pan-sear or roast). Pan-sear: Heat oil in a large skillet over medium-high. Pat salmon dry, then place skin-side down. Cook 3–4 minutes, flip, and cook another 2–3 minutes, spooning in a little marinade toward the end. Salmon should flake easily and be slightly translucent in the center.

Roast: Heat oven to 425°F (220°C). Place salmon on a lined sheet, brush with a little marinade, and roast 8–10 minutes depending on thickness.

Thicken the teriyaki sauce. In a small saucepan, whisk cornstarch with water to make a slurry. Add the reserved teriyaki mixture and bring to a simmer over medium heat, stirring until glossy and slightly thick, 1–2 minutes. Adjust with a splash of water if too thick.

Assemble the bowls. Spoon warm rice into bowls. Add vegetables around the edges for color and texture. Place salmon on top, then drizzle generously with the thickened teriyaki sauce.

Finish with toppings. Sprinkle sesame seeds and green onions. Add chili crisp or sriracha for heat, and a squeeze of lime if you like brightness.

Serve. Enjoy immediately while the salmon is warm and the rice is fluffy.