Prep the salmon. Pat the salmon dry and cut it into 4–6 portions. Keep the skin on to help it hold together in the slow cooker. Season lightly with salt and pepper. Don’t over-salt—your sauce will add plenty of flavor.

Whisk the teriyaki sauce. In a bowl, combine soy sauce, brown sugar (or honey), rice vinegar, sesame oil, garlic, ginger, and water or broth. Taste and adjust sweetness or saltiness to your liking. You want a balanced, glossy base.

Layer in the slow cooker. Lightly coat the crock with oil or spray. Pour half the sauce into the bottom. Arrange the salmon portions skin-side down in a single layer. Pour the remaining sauce over the top.

Cook low and gentle. Cover and cook on LOW for 1 to 1.5 hours, or until the salmon is just cooked through and flakes easily. Thicker fillets may need the full time. Avoid high heat—it can dry the fish.

Prepare the veggies and rice. While the salmon cooks, steam or sauté your vegetables until crisp-tender. Cook your rice or grains according to package directions. Keep both warm.

Thicken the sauce. Carefully remove the salmon to a plate. Whisk cornstarch with 2 tablespoons of cold water to make a slurry. Pour the cooking liquid from the crock into a small saucepan and bring to a simmer. Whisk in the slurry and cook 1–2 minutes until glossy and slightly thickened. If you’d rather keep it thinner, skip this step.

Flake the salmon. Gently remove the skin, if desired, and break the salmon into large, tender flakes. Don’t overmix—you want nice pieces, not shreds.

Assemble the bowls. Add a scoop of rice to each bowl. Top with salmon, vegetables, and a generous spoonful of the teriyaki sauce. Finish with green onions, sesame seeds, and a squeeze of lime or lemon. Add sriracha if you like heat.

Serve immediately. Salmon is best enjoyed fresh and warm. The texture will be moist and buttery with a pleasantly sticky sauce.