Place salmon filets in a shallow dish and set aside.

Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved.

Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).

Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame.

Preheat the oven on the broiler setting.

Line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade.

Broil for 7-8 minutes or until the fish flakes easily with a fork.

While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.

In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white.

When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return to a simmer, stirring occasionally.

Continue to heat for 3-4 minutes, or until the sauce has thickened.

To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.

Divide the cucumbers, carrots, edamame, and avocado in each bowl.

Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.