Averie Cooks

0 Teriyaki Sauce - Add all the ingredients to a medium bowl, and whisk to combine. Set aside momentarily.
1 Salmon - Optionally (but highly recommended), line a baking tray with non-stick foil and generously coat it with cooking spray; set aside.
2 Cube the salmon into 1-inch chunks, place them into a large bowl, and drizzle about 3 to 4 tablespoons of the teriyaki sauce, mix well with a spoon or clean hands, cover, and refrigerate to marinate for at least 30 minutes, or up to 2 hours. Reserve the rest of the teriyaki sauce for simmering. 
3 Preheat your oven to 400F while the salmon marinates (if marinating longer than 30 minutes, you don't need to preheat your oven until you're ready to bake the salmon of course). 
11 Bake the salmon for about 9-12 minutes, or as needed (perhaps up to 15 minutes). Baking Tips - It depends on the exact size of the pieces of salmon, your oven's heat output, and how well done you like your salmon but I prefer mine medium to medium-rare (not too pink, but definitely not overcooked) so keep an eye on it and start checking at 8 minutes. These are small, bite-sized pieces of fish which cook quickly. It could take longer (even up to 15-ish minutes) but cook until done, whatever that means for you, in your oven. Allow salmon to rest on the baking sheet until it's ready to be placed in the bowls. 
8 Simmer the Reserved Teriyaki Sauce - To a small saute pan, add the remaining teriyaki sauce. Separately in a small bowl or cup, add the cornstarch + water and stir to dissolve and combine (this is called a slurry) and now add the slurry to the pan with the teriyaki sauce, heat over medium or medium-high, whisking nearly constantly for about 3 minutes, or until the sauce has thickened. Tips  - Sauce will always appear more runny and thin when it's in a hot pan than when it's cooled. So even if it doesn't look particularly thick at 3 minutes, simmer for another couple minutes, and that should be plenty. You can keep the sauce in the pan, off the heat, while the salmon bakes and you get to work on the bowl ingredients. 
4 Bowl Ingredients - Important Tip - While the salmon is marinating and then baking, you must work on preparing these ingredients or things won't finish at the same time. 
5 If you're cooking rice from scratch, do it now. However...Tip - I am a huge fan of precooked rice in packets that require just 90 seconds in the microwave because they save so much time and energy. (see link above). Cook your rice how you like it best, and use whatever type of rice you'd like, of course. 
6 Boil the edamame and drain it. Tip - I put frozen shelled edamame straight from the freezer into a 2-cup Pyrex measuring cup, top with water, cover with plastic wrap, and microwave it for about 5 minutes on high, or until done, then drain or just fish out with a slotted spoon.  You can boil it on the stovetop but I find the microwave method much faster and easier.
7 Bowl Assembly - Evenly divide the cooked rice, cooked and drained edamame, cucumbers, carrots, and avocado between 4 bowls (or meal prep containers). 
9 Evenly divide the cooked salmon to each bowl, evenly garnish with green onions and sesame seeds to taste, and evenly drizzle the simmered teriyaki sauce, and serve.
10 Storage - Extra bowls will keep airtight in the fridge for up to 5 days. You can reheat if you want gently in the microwave, however the cucumbers will get warm unless you store those separately. Or just remove from the fridge 30 mins or so before you plan to eat your leftovers and let them come to room temp. Technically, leftovers will also keep airtight in the freezer for up to 3 months, noting that upon thawing/freezing/reheating, the texture of all ingredients will change, especially the cucumbers. Any extra simmered teriyaki sauce will keep airtight in the fridge for up to 7-10 days.