Step 1

Make the teriyaki sauce: In a medium stainless-steel or cast-iron pot, combine the soy sauce, ¼ cup water, brown sugar, honey, rice vinegar, garlic, and ginger. In a small bowl, stir together the cornstarch, and 2 teaspoons water. Set aside.

Step 2

In a medium bowl, combine the salmon, oil, salt, and pepper and gently toss to coat.

Step 3

Preheat 2 adjacent zones on the flat top to medium-high heat for 8 to 10 minutes. Place the pot with the teriyaki sauce on one zone of the hot cooktop and the salmon pieces on the other. Cook until the salmon is browned on one side and the sauce is simmering, about 2 minutes.

Step 4

Using the spatulas, flip the salmon pieces and cook until golden brown and cooked to desired doneness, about 2 minutes for medium. Meanwhile, add the cornstarch slurry to the sauce and stir to combine. Cook, stirring constantly, until thickened and glossy, 2 to 3 minutes.

Step 5

Transfer the salmon to the sauce and toss to coat.

Step 6

Divide the rice among 4 bowls. Top with the salmon, any extra sauce, the cucumbers, avocado, edamame, scallions, and sesame seeds. Serve immediately. Enjoy!