1. Skip this step if you are using a store bought teriyaki sauce. In a small sauce pan, over medium heat add the oil, garlic, and ginger. Let it cook for about 1 minute and add the remaining sauce ingredients. To prevent clumping, mix the cornstarch & water (cornstarch slurry) in a small cup before adding it to the sauce pan. Bring to a light simmer for ~5 minutes. Remove from heat & sore in a mason jar or condiment container. This can be kept in the fridge to use again within a few weeks, so make extra if desired! 

2. Use ~half of the yaki sauce to coat the salmon/trout and transfer to an air fryer on high for 15 minutes or until it reaches an internal temp of 145 degrees F. For extra flavour, re-coat the salmon in the sauce at the half-way point. 

3. Combine the rice, coconut milk, 1/2 can water (rice needs a 1:1 ratio of rice to liquid), with a sprinkle of salt & coconut sugar. Bring to a simmer until rice is cooked, around 15 mins.

4. Bring a large pot of water to a boil. Blanch the vegetables for around 90 seconds – 2 minutes. Remove and rinse under cold water. 

5. Bring a large fry pan up to medium heat and stir fry the vegetables for ~5 minutes. Add a bit of the teriyaki sauce, as desired, to flavour the veggies as well.

6. Plate with coconut rice, salmon, veggies, and top with some pickled sushi ginger & sesame seeds. Enjoy!