Prepare the Marinade:

In a small bowl, whisk together coconut aminos, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes.

Marinate the Salmon:

Place the salmon fillet in a shallow dish or resealable bag. Pour the marinade over the fish and let it marinate for 15–20 minutes in the refrigerator.

Prep Bowl Ingredients:

While the salmon is marinating, cook the rice according to package instructions. Prepare the vegetables: steam the broccoli, sauté the mushrooms with a splash of coconut aminos, and chop any raw toppings (carrots, cucumber, avocado, green onions, etc.).

Cook the Salmon:

Remove the salmon from the marinade (reserve the marinade). Cook until the internal temperature reaches 130-145°F.

– Air Fryer Method: Preheat air fryer to 400°F. Place salmon in the air fryer basket. Cook for 7–9 minutes, depending on thickness.

– Oven Method: Preheat oven to 400°F. Place salmon on a lined baking sheet and bake for 12–15 minutes, depending on thickness.

Make the Glaze:

Transfer the reserved marinade to a small saucepan. Bring to a rapid boil over medium-high heat and cook for 5 minutes, or until slightly thickened and the sauce reaches a temperature of 165°F. Spoon the glaze over the salmon during the final 1–2 minutes of cooking.

Assemble the Bowls:

Divide the cooked rice between bowls. Top each with glazed salmon, assorted vegetables, and garnishes of choice.