Whisk together teriyaki sauce ingredients in a saucepan, cook until glossy.
Marinate salmon in ¼ cup of sauce for 15 minutes.
Roast salmon and broccoli at 425°F for 15 minutes.
Sauté spinach with oil and red pepper until wilted.
Assemble bowls with rice, salmon, broccoli, spinach, avocado, scallions, and kimchi. Drizzle with extra sauce.
