Rice: Cook your rice according to the instructions on the package.

Quickly marinate the fish: In a small bowl, whisk together everything for the teriyaki sauce, except the arrowroot and water. Spoon ⅓ of the mixture over the salmon filets and place the fish in the fridge to let marinate for 15 minutes.

Make the slaw: In a small bowl, whisk together rice vinegar, sesame oil and lime. Pour over mixed vegetables and stir well. Set aside, letting marinate.

Air fry the fish: Spray the air fryer basket with oil and place the fish skin side down in the basket. Set the air fryer to 400 and bake for 7-9 minutes, depending on the thickness of the fish. The salmon is done when the internal temperature from a meat thermometer reads 145. The fish should flake when you pierce it with a fork, with an opaque color.

Make the teriyaki sauce: While the fish is frying, add the rest of the soy sauce mixture to a small saucepan over medium. Add in arrowroot and water mixture, 1 tsp at a time, mixing and letting simmer for a minute to check the consistency. If you add too much of the arrowroot, your teriyaki sauce will be too starchy and sticky. You just want enough to thicken the sauce slightly. Remember, it will continue to thicken as it cools as well! 

Serve and enjoy! Scoop rice, slaw, and salmon filet onto a plate. Drizzle the salmon with teriyaki sauce and sprinkle it with sesame seeds.