Make Teriyaki Sauce: In medium saucepan, whisk together 1 cup water, 1/2 cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon sesame oil, 1 teaspoon honey, and 1/2 teaspoon ginger. Bring to a simmer. Whisk the 1/4 cup cold water and 2 tablespoons cornstarch in a separate small bowl or measuring cup. Add slurry to saucepan; whisk to combine. Simmer until it thickens to your desired consistency - remember it will thicken more as it cools slightly.

Prep Salmon: Cut the salmon fillets into 1 inch chunks and remove any skin (if it has the skin-on). Place the salmon pieces in a bowl with about 1/3 cup soy sauce to marinate for 15-30 minutes.

Cook Salmon: Add 1 tablespoon olive oil to a large cast iron skillet to coat the bottom and bring to a medium-high heat. Once hot, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest for 5 minutes.

Build Bowls: Divide the rice, edamame, carrots, cabbage, and cooked salmon between individual bowls. 

Serve: Drizzle some teriyaki sauce on top and enjoy! Option to garnish with some sesame seeds.