This cross between salmon teriyaki and a delicious poke bowl is a restaurant-quality dish — but it only takes 20 minutes to make it at home! This is a fabulous way to use leftover rice, but you can also cook it fresh in a rice cooker for a still ultra-quick dinner option. Maximize your prep time by cutting up your toppings while the salmon cooks.
Arrange salmon fillets on a lightly greased, foil-lined baking sheet. Sprinkle with salt and pepper.
In a small bowl, stir together teriyaki glaze, garlic, and ginger. Brush salmon with half of the glaze.
Bake in preheated 400°F (200°C) oven, brushing with remaining glaze halfway through cooking, until fish flakes easily when tested with a fork; about 10 minutes. Broil on high heat 2–3 inches (5–8 cm) from burner until browned; about 1 minute.
In a separate small bowl, mix mayo with sesame oil; set aside.
Divide rice between 4 shallow bowls. Top with avocado, cucumber, edamame, and salmon. Top with mayo mixture, green onions, Sriracha (if using), and sesame seeds.
Tip: To make 6 cups (1.5 L) of cooked rice, start with 2 cups (500 mL) or 3 rice cooker cups of uncooked rice and cook according to directions.
Tip: For a sushi bowl flavour, garnish with thin strips of nori.