First, pickle the carrots - this is a quick pickle, so basically cut the carrots into short matchsticks while you simmer the vinegar, sugar, and red pepper flakes in a small saucepan. Once it boils, pour this liquid over the cut carrots and set aside for 30 minutes.

Cook the rice per the package recommendations, while you are getting everything else ready.

Preheat the oven to 350F and place the salmon on a sheet tray.

While rice and salmon cook, prepare your vegetables. Slice the cucumbers and avocado.

When the salmon is halfway cooked (about 12 minutes, spoon half of the teriyaki sauce) and continue cooking. Once cooked all the way through and ready to serve, spoon over the rest of the sauce.

To serve: place rice on the bottom of the bowl, top with salmon to the side and add vegetables. Drain pickled carrots and place on top, sprinkling with bean sprouts. Serve immediately!