While the rice is cooking, heat a small saucepan to medium high heat.
Add the tamari, honey, garlic, ginger water and cornstarch to the saucepan and stir to mix.
Bring the sauce to a boil, then reduce the heat to low and allow it to simmer and thicken for 5 minutes.
Brush each piece of salmon with a bit of the sauce, reserving at least half of it.
Bake the salmon at 400℉ for 10 mins.
While the salmon is cooking, heat a large fry pan to medium high heat and add a splash of oil to the pan. When it is heated, add the halved bok choy to the pan and stir fry for 3-5 minutes, or until the bok choy is tender.
Divide the rice between 4 bowls, top with a piece of salmon, bok choy and avocado. Drizzle the remainder of the teriyaki sauce over the bowls.