Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, and grated fresh ginger until it's super smooth and combined. This is your delicious glaze!

Pat the salmon fillets really dry with paper towels – this helps them get a nice sear and absorb flavor. Place them skin-side down on your prepared baking sheet. Brush about half of the miso glaze over the salmon, making sure each fillet is nicely coated. Let them hang out and marinate at room temperature for 10-15 minutes while your oven finishes preheating.

Pop the salmon into the preheated oven and bake for 12-15 minutes. The exact time will depend on how thick your fillets are, but you're looking for it to easily flake with a fork. About 5 minutes before it's done, pull it out and brush the remaining glaze over the salmon. This gives it that beautiful caramelized finish.

While your salmon is cooking, get the rest of your bowl goodies ready. If you're using frozen shelled edamame, cook it according to package directions – usually a quick boil or microwave. Thinly slice your cucumber and avocado. Don't forget to chop up those green onions for a fresh pop of flavor and color!

Divide the cooked rice evenly among four serving bowls. Gently transfer a perfectly glazed salmon fillet to each bowl. Artfully arrange the cooked edamame, cucumber slices, and avocado around the salmon.

Before serving, drizzle any tasty pan juices over the salmon – extra flavor never hurts! Finish by sprinkling generously with your sliced green onions and sesame seeds. Serve immediately and enjoy your beautiful bowl!