Rinse rice thoroughly under cold water until water runs clear. Combine rinsed rice and 1.5 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

While rice cooks, whisk together soy sauce, mirin, sake (or substitute), brown sugar, grated ginger, and minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring until brown sugar dissolves.

In a small bowl, combine cornstarch and cold water to make a slurry. Pour the slurry into the simmering teriyaki sauce, whisking continuously. Cook for 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat and set aside.

Pat salmon fillets dry with paper towels. Lightly brush or spray the air fryer basket with olive oil. Place salmon fillets in the air fryer basket, skin-side down if applicable. In a separate bowl, toss broccoli florets and shredded carrots with 1 tbsp olive oil.

Air fry salmon at 375°F (190°C) for 10-14 minutes, depending on thickness, or until cooked through and flakes easily. While salmon cooks, air fry the tossed broccoli and carrots in a separate batch (if your air fryer is small, or on a sheet pan in oven if cooking multiple batches) at 375°F (190°C) for 8-10 minutes, shaking halfway, until tender-crisp.

Once salmon is cooked, generously brush the teriyaki sauce over the top of each fillet. Return to the air fryer for an additional 1-2 minutes to allow the sauce to caramelize slightly.

Divide the cooked rice between two serving bowls. Top each with a teriyaki-glazed salmon fillet, a portion of the air-fried broccoli and carrots, and thawed edamame. Drizzle any remaining teriyaki sauce over the bowls.

Garnish with sesame seeds and sliced green onions. Serve immediately.