Teriyaki Salmon Rice Bowls

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Reserve 2 tsp soy sauce in a small bowl. Pat salmon dry with paper towels and place in a zip-close bag; add hoisin sauce, garlic powder, and remaining soy sauce; seal to close. Shake until salmon is evenly coated. Set aside to marinate for 10 minutes. Meanwhile, combine rice, 1 1/2 cups of water, and a big pinch of salt in a small pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve. While rice cooks, trim and halve cucumber lengthwise. Place under a plate; press down until cucumber halves break open. Cut crosswise into 1-inch pieces. Peel and grate ginger until you have 1 tsp. To bowl with reserved soy sauce, add mayonnaise and as much horseradish as you like; stir to combine. In a second small, microwave-safe bowl, combine cucumber, 2 tbsp vinegar, 2 tsp water, 1 tsp sugar, a big pinch of salt, and pepper. Microwave for 30 seconds. Set aside to pickle, tossing occasionally. Line a baking sheet with foil and lightly oil. Once salmon has marinated 10 minutes, place salmon on prepared sheet and brush with any excess marinade. Roast on top rack until salmon is almost cooked through, 8 minutes. Remove sheet from oven and brush salmon with the sweet soy glaze. Return to oven; roast until glaze is tacky and salmon is cooked through, 2-4 minutes more. While salmon roasts, in a medium bowl, combine sesame dressing, ginger, and 1 tsp vinegar. Stir in edamame and carrots until coated. Fluff rice with a fork; stir in 1 tsp sugar and remaining vinegar to taste. Season with salt to taste. Divide rice between bowls. Top with salmon, edamame salad, and pickled cucumber in separate sections. Sprinkle bowls with sesame seeds and drizzle with spicy soy mayo. Serve. Salmon is fully cooked when internal temperature reaches 145°.