Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet and brush with teriyaki sauce. Bake for 12-15 minutes, or until the salmon is cooked to your desired level of doneness.

In a small saucepan, bring 1 cup of water to a boil. Add the frozen peas and cook for 3-4 minutes, or until tender. Drain and set aside.

In a large bowl, combine the cooked rice, peas, bell pepper, corn, black beans, pineapple, avocado, and green onions. Mix well.

Slice the cooked salmon into bite-sized pieces and add to the bowl. Mix again to combine.

Divide the sushi bowl mixture evenly among 4 bowls. Top each bowl with sesame seeds and serve.