Cook the rice according to package instructions. Once cooked, stir in the rice vinegar and salt, then set aside to cool slightly.

For the teriyaki sauce, whisk together the honey, brown sugar, soy sauce, sesame oil, grated garlic, and grated ginger in a small bowl. If desired, add hot sauce for extra heat.

In a skillet over medium-high heat, cook the salmon chunks for 2-3 minutes on each side until cooked through.

Pour the teriyaki sauce mixture over the salmon in the skillet. Cook for an additional 2 minutes, allowing the sauce to thicken and coat the salmon.

Steam or microwave the edamame beans until warm and set aside.

Assemble the bowls by dividing the seasoned rice between two bowls. Top with the teriyaki salmon, edamame beans, sliced avocado, chopped scallions, and a sprinkle of sesame seeds.