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Preheat oven to 450°F. Cut and prepare your veggies, except for the avocado.
Make sauce by combining hoisin, garlic, soy, rice wine vinegar, ginger, and hot pepper flakes to taste. Set aside.
Steam rice according to the directions on the back of the package. I usually steam my rice for 20 minutes after it’s brought to a boil.
While rice is cooking, place salmon in a baking dish. Drizzle with about ⅓ of the sauce. In a separate bowl, toss together mushrooms, shallots and about ⅓ of the sauce (make sure to leave enough sauce for garnish!).
Bake salmon for 14-19 minutes; and halfway through baking, add mushroom and shallot mixture to roast along with the salmon. Salmon is done when the center is opaque (the FDA recommends an internal temp of 145 degrees).
Once rice and salmon are done, assemble your bowls! Make a bed of rice. Add salmon to the center of the rice. Along the perimeter of the bowl, add each of the other ingredients: roasted mushrooms and shallots, cabbage, cucumber, carrots, edamame, and sliced avocado.
Garnish bowl with the leftover ⅓ of the sauce, everything bagel seasoning (or furikake), and peanuts.
Optional: for extra deliciousness, vigorously mix together sriracha and mayonnaise until smooth. Drizzle sriracha mayo on top!