Begin by cooking your chosen grains, such as forbidden black rice, by following the package instructions. Typically, this involves rinsing the grains, boiling them in water, reducing the heat, and covering them to simmer for about 30 minutes. Once tender, keep the grains covered to maintain warmth and texture.

In a medium bowl, whisk together the teriyaki sauce, sesame oil, low-sodium soy sauce, lime juice, grated garlic, and ginger until well combined. Cut your Atlantic salmon into cubed pieces, then gently toss them in the marinade, ensuring each piece is well coated. Allow the salmon to marinate for at least 15 minutes.

While the salmon marinates, prepare your vegetables. In a large bowl, combine the julienned carrots, thinly sliced cucumber, sweet bell pepper, and red cabbage. Drizzle with rice vinegar and a bit of sesame oil, then toss everything together until evenly coated.

Preheat your oven to 425°F. Line a baking sheet with parchment paper, arranging the marinated salmon pieces evenly. Bake for about 10 minutes, or until the salmon is flaky and reaches an internal temperature of 140-145°F.

If you're opting for a yogurt sauce, combine ½ cup of plain Greek yogurt with Sriracha, honey, and a splash of rice vinegar in a small bowl. Mix well until smooth, then taste and adjust the spice and sweetness.

Once everything is cooked and prepared, assemble your Healthy Teriyaki Salmon Bowl with a base of warm cooked grains, then layer on the vibrant vegetable mixture, followed by the flaky salmon pieces. Add cubed avocado on top, along with your choice of sauce, and garnish with chopped scallions and toasted sesame seeds.