In a medium saucepan, bring all of the teriyaki sauce to a simmer for 10 minutes. Cool fully in the fridge.
Coat the salmon in half of the cooled teriyaki sauce and marinate for at least 2 hours and up to overnight.
Preheat the oven to 400°F.
In a medium saucepan, combine the rice with the coconut milk, water, sesame oil, and salt. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes, until the liquid is absorbed. Fluff the rice and stir in the vinegar.
Place the scallions and oil on a baking sheet and roast until soft, about 10 minutes. Transfer the scallions to a blender, along with the vinegar, honey, salt and pepper. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in sesame seeds and season to taste.
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a sheet pan and roast until cooked through, 12-15 minutes.
In a large bowl, toss together the slaw ingredients and charred scallion vinaigrette.
Divide the rice and salmon between bowls. Top with reserved teriyaki sauce, slaw and peanuts.