Whisk together the miso marinade ingredients and add to the salmon.

Put the salmon back in the fridge to marinate for at least 20 minutes while you prep everything else.

Once ready to cook, preheat oven or air fryer to 400°F.

While it preheats, prep the coconut rice - rinse the rice and add to a pot with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil.

Once boiling, cover and reduce heat to a simmer. Cook on low for 15 minutes, then remove from heat.

Add the salmon and extra marinade onto a parchment-lined baking sheet or directly into the air fryer.

Cook for 12 minutes in the oven (or about 8 minutes in the air fryer), or until salmon is cooked to your liking.

Broil for the last 1-2 minutes so the salmon gets a little crisp:)

While the salmon cooks, prep the veggies - microwave the edamame according to package instructions.

Thinly slice the cucumbers and shave the carrots into two separate bowls.

Add about 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, and a pinch of flakey salt to both the cucumbers and carrots. Mix and set aside until ready to serve.

Fluff the rice and assemble bowls with coconut rice, salmon, toasted sesame seeds, all the fresh veggies, and an extra drizzle of tamari/soy sauce! ENJOYYY