Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions or in a rice cooker with 2 cups of water.

While the rice cooks, prepare the teriyaki glaze. In a small bowl, whisk together teriyaki sauce, soy sauce, sesame oil, grated ginger, and minced garlic.

Pat the salmon fillets dry. Place them in a shallow dish and pour half of the teriyaki glaze over them, ensuring they are coated. Let marinate for at least 10 minutes.

Heat a non-stick skillet over medium-high heat. Add the salmon fillets (discarding excess marinade) and cook for 4-5 minutes per side, or until cooked through and flaky. Brush with the remaining glaze during the last minute of cooking.

While the salmon cooks, prepare the sushi rice seasoning. In a small saucepan, gently heat the rice vinegar, sugar, and salt until the sugar and salt dissolve. Do not boil.

Once the rice is cooked, transfer it to a large bowl. Gradually pour the vinegar mixture over the hot rice, gently folding it in with a rice paddle or spatula until evenly distributed. Let the rice cool slightly.

Flake the cooked teriyaki salmon into bite-sized pieces.

Assemble the bowls: Divide the seasoned sushi rice between two bowls. Top with flaked teriyaki salmon, edamame, cucumber, shredded carrots, and pickled ginger.

Garnish with toasted sesame seeds and sliced green onions. Drizzle with sriracha mayo, if desired. Serve immediately.