Teriyaki Salmon Bowls with Sriracha Cream Sauce

Step 1

In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk with 2 tablespoons of water (30g) until combined. Cover and set aside until ready to use.

Step 2

Combine the soy sauce, brown sugar, mirin, ginger and garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves, about 10 minutes.

Step 3

In a small bowl combine the cornstarch with ¼ cup (85g) cold water whisk the mixture into the simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove the marinade from heat and let it cool completely.

Step 4

Arrange salmon in a large container and cover with marinade, and refrigerate for at least 30 minutes and up to overnight.

Step 5

Preheat the oven to 400ºF (200ºC). Remove the salmon from the marinade and arrange the pieces on a parchment paper-lined baking sheet in an even single layer. Bake the salmon until just cooked through and flakey, about 8 minutes.

Step 6

Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado and edamame. Drizzle the sauce over top. Garnish with green onions and sesame seeds and serve immediately.