In a small bowl, mix together the teriyaki sauce ingredients and set aside.
Dry salmon with a paper towel. Cut into bite size pieces and sprinkle with salt and pepper.
Add avocado oil to a medium saute pan on medium heat. Add salmon to the hot pan and cook for 4-5 minutes, flipping pieces occasionally to ensure even cooking. Pour the teriyaki sauce over the fish and continue cooking for an additional minute.
Divide rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.
In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl. Garnish with sesame seeds and enjoy fresh. Serve with extra teriyaki sauce and spicy mayo if desired.
Notes
Double: If you are looking to make then two servings of salmon teriyaki bowls, just increase the ingredients proportionally depending on how many people you are looking to feed.
Add Chicken for Salmon: Whether you prefer chicken or someone in your family has a shellfish allergy, using chicken to make teriyaki rice bowls would be just as tasty.
Dress it up: To further dress up these salmon rice bowls add toppings such as diced avocado, furikake (rice seasoning with sesame seeds and nori flakes), extra sriracha, kimchi, or chopped broccoli. The combinations are endless, you can add whatever you like!
Sushi Bites: To enjoy as little sushi bites, serve with a packet of roasted nori seaweed sheets!