• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil and spray with nonstick spray.
• Cube the salmon into 1 inch cubes and place in a ziplock or flat glass container for marinating.
• Mix all of the teriyaki sauce ingredients together except the arrowroot and 2 tsp. of water which will be for thickening the sauce for the bowl.
• Add ¼ cup of the homemade teriyaki sauce to the container with the salmon and place in the refrigerator for 10 minutes to marinate. Do not marinate salmon longer than 15 minutes and definitely not overnight it will turn mushy. Set the remaining sauce aside to thicken later for the bowls.
• Remove the marinated salmon from the container and place on the foil lined baking sheet. Bake for 10-15 minutes until the salmon is cooked through and flakes easily with a fork or has a internal temperature of 145 degrees fahrenheit.
• While the salmon bakes, prepare your sauce and bowls. Pour the remaining sauce into a small saucepan and bring to a simmer. Whisk 1 tsp. arrowroot and water in a small bowl and add to the sauce. The sauce will thicken within 1-2 minutes. Use additional 1 tsp. if you want it thicker but note too thick will get sticky. You do not want to cook this for too long as it will become too thick, you just want to slightly thicken it.
• Remove the salmon from the oven and assemble your bowls.

For the bowls

• Add ¼ of the cooked cauliflower rice, edamame, carrots, cucumber, bean sprouts, and avocado to 4 bowls. Top with 1/4 of your salmon, 1/4 of the thickened sauce. Garnish with everything but the bagel seasoning, or toasted sesame seeds and green onions. Add red pepper flakes for a little bite of heat.