Teriyaki Salmon Bowl

Ingredients

• 1 lb (450g) salmon filets, cut into chunks
• 1 cup (180g) rice (we used sushi rice)
• 3 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 2 teaspoons gluten-free tamari (or soy sauce, or Nuoc Mam)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon Sriracha, optional (or any hot sauce you like)
• 4 scallions, chopped
• 2 tablespoons sesame seeds
• 5 oz (150g) edamame beans
• 1 avocado, sliced