Preheat your oven to 200C/400F and line a large baking tray with non-stick baking paper.
On the tray, place your carrot sticks, broccolini & asparagus. Leaving space on the tray to add the salmon fillets later. Drizzle with olive oil and season with salt and pepper.
Roast the veggies in the oven for 10 minutes.
While the veggies are roasting, place all the teriyaki sauce ingredients in a small saucepan and bring to a simmer. Simmer for a few minutes, or until it has thickened.
After 10 minutes, remove the veggies from the oven. Add the salmon fillets to the baking tray and pour over the teriyaki sauce.
Return the tray with the veggies & salmon to the oven and roast for a further 10-12 minutes, or until the salmon is cooked to your liking. It will depending on the size of your salmon fillets.
To assemble your teriyaki salmon bowl, mix some furikake into your cooked rice and place this in the base of your shallow bowl. Top with the roasted veggies and salmon. Add a sprinkle of toasted sesame seeds, a drizzle of mayo and some coriander leaves to garnish along with any other optional toppings.