Prepare the Teriyaki Sauce by combining soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium saucepan over medium heat for about 5 minutes.

Thicken the Sauce by mixing cornstarch with water to create a slurry. Pour this into the simmering sauce, stirring for another 2-3 minutes until thickened.

Marinate the Salmon by placing fillets in a shallow dish, pouring cooled teriyaki sauce over them, covering, and letting them sit for 15-20 minutes.

Cook the Coconut Rice by rinsing jasmine rice, combining it with coconut milk, water, and salt in a saucepan, boiling it, then reducing heat to simmer for 15 minutes.

Sauté the Greens by heating sesame oil in a skillet, adding ginger, then broccolini or bok choy, and stir-frying for 3-4 minutes.

Cook the Salmon in a non-stick skillet with a drizzle of oil, ensuring to cook skin-side down for 3-4 minutes, then flipping for 2-3 minutes.

Assemble the Bowls with coconut rice at the base, topped with salmon, sautéed greens, avocado, sesame seeds, and green onions.