Put all dressing ingredients into a jar, close the lid tightly and shake shake shake until well mixed.
Preheat oven to 425. Line a rimmed baking dish with parchment or foil. Place salmon filet on the baking dish, brush on olive oil, sprinkle with salt and pepper and roast for 15 minutes.
When the salmon is done, pull it into flakes, using two forks to gently pull it apart.
Toss the rice with the mirin, and them you are ready to assemble the bowls!
Divide rice among two bowls. Top each with half the salmon, half the avocado and half the scallions.
Give the dressing one more shake and then drizzle it over the top of the bowls. Scatter sesame seeds on top and serve with lime wedges.