Sprinkle the sake over the salmon fillet and set aside for a few minutes. Pat the salmon dry with a paper towel to remove excess moisture.

Shred the cabbage and radish very thinly and soak in cold water to crisp them up. Drain well before serving.

Heat the olive oil in a pan over medium heat. Pan-fry the salmon until golden and cooked through on both sides. Remove from the pan and cut into bite-size pieces.

Wipe the frying pan with a paper towel. Add the teriyaki sauce and simmer until slightly thickened.

Return the salmon pieces to the pan and coat them evenly with the teriyaki sauce.

Divide the rice into bowls. Top with the shredded cabbage, radish, edamame, and teriyaki salmon. Sprinkle with sesame seeds and scallions.