In a small bowl, mix together your soy sauce and 1 Tbsp each of mirin and rice vinegar. Add you chopped cucumbers to this. cover, and set aside.

Rinse your rice and drain the cloudy water. Cook your rice according to package instructions. Usually the ratio is 1 cup of rice to 2 cups of water but if you're using an Instant Pot (or another pressure cooker) the ratio is more like 1:1. Ideally you have a rice cooker of some type so you can just leave it to cook while preparing the rest of the components of the bowl.

In a separate bowl, combine your miso paste, the remaining 1 Tbsp each of mirin and rice vinegar and whisk together until it forms a paste. Preheat your oven to 450°F.

In a frying pan over low-medium heat, melt your butter. Once melted, add your sliced mushrooms and sauté for about 7 minutes, or until cooked through. Salt and pepper to taste. Remove from heat and set aside.

Salt and pepper your salmon filets on both sides. Coat both sides of the salmon with the miso marinade and place on a parchment-lined baking sheet. Bake in the oven for 12-14 minutes.

When your rice is done, pour the marinade from the cucumber bowl into the rice and stir until it has been completely absorbed by the hot rice. If you prefer plain rice, you can skip this step.

Start to assemble your bowl. First, put a layer of rice on the bottom of your bowl. Then layer on the mushrooms, cucumbers, carrots, mango, arugula, and avocado. Gently lay your salmon filet on top and garnish with some jalapeño slices. Enjoy!