Rinse 1 cup of sushi rice under cold water until the water runs clear, then cook according to package instructions, around 10-15 minutes. Prepare dressing by whisking together 2 tablespoons of rice vinegar, 1 tablespoon of caster sugar, and ½ teaspoon of fine salt in a small bowl until dissolved. Pour over hot rice, fluffing it gently.

In a dry skillet over medium heat, add 2 tablespoons of sesame seeds and toast for about 2-3 minutes, stirring frequently until golden brown. Mix the seeds into the seasoned rice and set aside to cool slightly.

Remove skin from 2 fresh salmon fillets and chop into bite-sized chunks. In a mixing bowl, combine 2 tablespoons of maple syrup, 1 tablespoon of sesame oil, 3 tablespoons of gluten-free tamari, ½ teaspoon of garlic granules, and 1 tablespoon of mirin. Stir until blended; this is the teriyaki marinade.

Divide sushi rice evenly between two serving bowls, using about 1 cup of rice per bowl. Layer on ½ cup of cooked edamame beans and half of a sliced avocado per bowl. Arrange ingredients neatly.

In a frying pan, heat the remaining teriyaki marinade over medium-high heat until bubbling, then reduce to a simmer. Add salmon chunks, cooking for about 4-6 minutes until cooked and glazed. The marinade will thicken.

Spoon the salmon generously over the rice bowls. Sprinkle with toasted sesame seeds and thinly sliced spring onions. Serve immediately, optionally with tamari on the side.