Marinate the Salmon: In a large Ziploc bag or airtight container, combine the salmon fillets with white miso, mirin, soy sauce, honey, and sesame oil. Mix well to ensure every fillet is coated in the marinade. Seal and refrigerate for at least 1 hour.

Preheat & Bake the Salmon: Preheat your oven to 375°F (190°C). Line a baking pan with parchment paper and place the marinated salmon on it, skin-side down. Bake for 12-15 minutes or until the salmon is opaque.

Broil for Finish: Brush the salmon with reserved marinade. Turn your oven to broil on high and place the salmon back in for about 5 minutes until glazed.

Prepare the Sesame Dressing: In a mortar and pestle or food processor, grind white sesame seeds until sandy. Combine with Kewpie mayo, honey, soy sauce, rice vinegar, and sesame oil until smooth.

Assemble the Buddha Bowls: Place cooked quinoa or rice as the base in each bowl. Arrange fresh cucumber, carrot, radish slices, avocado, and edamame around the edges. Top each bowl with glazed salmon and drizzle over the dressing.

Garnish & Serve: Sprinkle additional sesame seeds over the top of each bowl. Serve immediately for a warm, nutritious meal.