In a medium saucepan, whisk together 1 cup water, 1/2 cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons minced garlic, 1 teaspoon sesame oil, 1 teaspoon honey, and 1/2 teaspoon ginger. Bring to a gentle simmer over medium heat.

In a small bowl, whisk together 1/4 cup cold water and 2 tablespoons cornstarch until smooth. Pour the slurry into the simmering sauce while whisking constantly. Simmer for 2 to 3 minutes until thickened to your liking. Remove from heat - the sauce will continue to thicken as it cools.

Cut fresh salmon fillets into 1-inch chunks and remove any skin. Place in a bowl with 1/3 cup soy sauce and marinate for 15 to 30 minutes.

While the salmon marinates, cook rice according to package directions.

Pat the marinated salmon pieces dry. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add salmon in a single layer and cook, turning gently, until golden and cooked through, about 3 to 4 minutes.

Divide cooked rice among bowls. Top with cooked salmon and fresh vegetables. Drizzle generously with homemade teriyaki sauce and garnish with sesame seeds, sliced green onions, and avocado if desired.