Rinse 1 cup of grains under cold water, combine with 2 cups water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Place salmon fillets skin-side down on the baking sheet and brush with teriyaki sauce. Let marinate for about 10 minutes.

Once preheated, roast the salmon for 12-15 minutes or until opaque and flaky.

Sauté broccoli, carrot ribbons, and bell pepper strips in olive oil over medium heat for 5-7 minutes.

In each bowl, add cooked grains, layer sautéed vegetables, and top with a salmon fillet, drizzling any remaining teriyaki sauce.

Sprinkle sesame seeds and green onions on top before serving.