For the Teriyaki Salmon:

1. Preheat your grill over medium high – high heat and let it heat up while you get your salmon ready and start your sauce. Season your salmon with salt and pepper
2. In a large skillet over medium high heat, add your soy sauce, brown sugar, garlic, and ginger and bring to a simmer. Simmer/boil for about 5-7 minutes, stirring often, until thickened. You should be able to run your spoon through the middle of the sauce, and the path the spoon creates shouldn’t immediately close (that’s my thickness test trick!)
3. Meanwhile, grill your salmon. Wait until the grill is 450-500 degrees, brush the salmon with avocado oil, and grill skin side down with the lid closed for 6 minutes. Oil the side facing up, flip, and cook for 1 more minute. Remove from the grill and rest.
4. When you’re ready to assemble the bowls, flake the salmon and add to your sauce (if your sauce has cooled and thickened too much, place over the heat for just a minute and it’ll loosen up again). Toss to combine the salmon and sauce, and season to taste with salt and pepper

For the rice:

1. Combine your rice* with 3 cups of water in the Instant Pot. Season liberally with salt and stir to combine. Cook on high pressure for 5 minutes with a 10 minute natural release. Quick release the rest of the pressure, remove the lid, fluff with a fork, and stir in your whole can of coconut milk. Season to taste with salt.

For the assembly:

1. Start with a bed of rice and top with salmon, avocado, edamame, cilantro, sliced green onions, and sesame seeds. If there is teriyaki sauce pooling a bit in the pan, spoon it over your bowls!