Start the rice according to package directions — the pouches or instant options keep this at 25 minutes. Position an oven rack 6 inches from the broiler and turn the broiler to high. Line a sheet pan with foil or parchment.

In a small bowl, whisk the miso paste, mirin, soy sauce, honey, grated ginger, and sesame oil until smooth. Set aside about 2 tablespoons of the glaze in a separate small dish for drizzling over the finished bowls — never drizzle with glaze that touched raw fish.

Dice the cucumber, slice the scallions, and arrange the edamame, pickled ginger, and sesame seeds in small bowls or piles so assembly is quick.

Pat the salmon fillets dry with paper towels. Arrange them skin-side down (if skin-on) on the lined sheet pan. Brush the fillets generously with the remaining miso glaze, coating the tops and sides.

Broil 8–10 minutes, until the glaze is bubbly and caramelized at the edges and the salmon flakes easily with a fork. The fish is done at 145°F internal — check the thickest fillet with an instant-read thermometer.

Divide the rice among four bowls. Top each with a salmon fillet, edamame, diced cucumber, and pickled ginger. Drizzle with the reserved glaze, then shower with scallions and sesame seeds.