(Please note: ingredients have been slightly updated from video recipe) Prepare the salmon marinade first. Combine all marinade ingredients in a measuring cup: soy sauce, sesame seed oil, rice vinegar, water, brown sugar, garlic and ginger. I used a zester to grate the garlic into a puree or you can use a garlic press. Stir and set aside.

Using a sharp knife, remove the skin from the salmon and any bones with kitchen tweezers. If desired, leave the skin intact. Portion the salmon into serving-size pieces and place into a large bowl. Pour the prepared marinade over the top. Place the salmon into the refrigerator for 30 minutes.

Meanwhile, prepare the veggies and rice for the bowl. I used white rice but brown rice will also work; just use your favorite brand. Slice the vegetables into thin strips and slices. Slice the avocado last, right before serving, so it doesn't discolor.

Preheat the oven to 375F. Heat a large frying pan over medium heat with a tablespoon of olive oil. Once the pan is hot, remove the salmon from the marinade and add to the pan. Sear the salmon for a few minutes, then carefully turn over. Transfer the pan into preheated oven to finish cooking, about 7 to 9 minutes, depending on the thickness of the fillet. Thicker fillets will take a few extra minutes.

Pour the remaining marinade sauce into a small saucepan and bring to a simmer over medium-high heat. Simmer for 8 to 10 minutes, until reduced. When ready to enjoy the dish, place the salmon over the bed of rice and veggies and pour the sauce over the top.