Finely chop 3-4 cloves garlic for a total of 1T.

In a medium container, combine the following: 1⁄2c tamari + 1⁄2c honey + 1T minced garlic + 2T rice wine vinegar + 1tsp ground ginger + 1⁄4tsp red pepper flakes, optional + 1T sesame oil.

Preheat oven to 400 F .

Place 2c water + 1c rice in a pot, bring to a boil, turn heat to low, cover w/ lid, cook 16-18 min.

Cut 4 carrots into 1-inch thin sticks. Cut 2 red peppers into thin strips.

Thinly slice 4 radishes, optional.

Chop both white and green parts of 1 bunch green onions.

Place salmon fillets on foil covered sheet pan. Sprinkle w/ S&P. Using 1⁄4 of the teriyaki sauce, brush each fillet (~1T per fillet).

Bake 12-16 min or until flaky.

Assemble 4 bowls w/ ~1⁄2c rice, cooked salmon, sliced carrots, peppers, snow peas, avocado slices (optional) & radish slices (optional).

Top each bowl w/ sesame seeds (~1-2tsp per bowl), chopped green onions & teriyaki sauce to taste.