Set Rice to cook according to package directions. See Jasmine Rice.

Place all ingredients in the blender, and blend until silky smooth.

Take off the woody stems and brush the shiitakes with some of the miso dressing. Place in a single layer on a baking sheet in a preheated oven at 450F degrees for 15 – 20 minutes, depending on the size of the mushrooms.

Mix together 5-spice, salt, garlic powder, onion powder, ginger, black pepper, cayenne, and sugar in a bowl. Pat the salmon fillets with a paper towel to soak up any moisture. Cut into 1-inch cubes and toss in the spice mix gently stirring, until fully coated.

Preheat the air fryer to 400F degrees. See notes for alternative cooking options. Arrange salmon on the rack with a little space between each piece. (Do this in two batches if needed.) Spraying on a little olive oil will help them crisp up a bit- this is totally optional.

Air fry for 3 minutes. Turn the salmon pieces and cook for 2 minutes more, depending on how thick your salmon pieces are. The internal temperature should be about 125F degrees. It continues to cook as it cools. Try not to overcook!

Divide the warm rice between bowls. (Shallow bowls work nicely here.) Arrange the shiitakes, edamame, avocado, cabbage and salmon in the bowls. (Makes 4 bowls, can easily be made ahead for meal prep.)

Drizzle a few tablespoons of dressing over each bowl, over all the components including the salmon.