Cook the rice according to package directions. Once cooked, fluff with a fork and keep covered.

While the rice cooks, steam or blanch the broccoli and edamame until tender-crisp. Set aside.

Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Bring to a simmer. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking until it thickens (1-2 minutes). Remove from heat.

Prep the Salmon: Pat the salmon fillets completely dry with paper towels. Season both sides with kosher salt and black pepper.

Sear the Salmon: Heat avocado oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently for 10 seconds. Cook for 4-6 minutes, undisturbed, until the skin is crispy and golden.

Cook the Other Side: Flip the salmon and cook for another 2-4 minutes, or until it flakes easily with a fork (internal temp of 130-135°F).

Glaze the Salmon: In the final minute of cooking, spoon 1-2 tablespoons of the teriyaki sauce over each fillet, allowing it to bubble and caramelize slightly.

Assemble the Bowls: Divide rice among four bowls. Top with a salmon fillet. Arrange broccoli, carrots, edamame, and avocado around the salmon. Drizzle with remaining sauce and garnish with scallions and sesame seeds.