cookingwithcocktailrings.com
In a small bowl, whisk together the mayonnaise, Sriracha, & condensed milk with 2 tbsp of water. Cover & set aside.
1
Combine the soy sauce, brown sugar, mirin, ginger & garlic in a small saucepan. Simmer over medium-low heat until the sugar dissolves (~10 min).
2
Combine the cornstarch with ¼ cup cold water, whisking into a simmering marinade. The sauce should become thick enough to coat the back of a spoon. Remove marinade from heat & let it cool completely.
3
Arrange salmon in a large container, cover with marinade, & refrigerate for at least 30 minutes but can leave overnight.
4
Preheat oven to 400ºF. Remove salmon from marinade & arrange the pieces on a parchment paper-lined baking sheet in an even single layer. Bake salmon until just cooked through & flakey (~8 min).
5
Divide cooked rice among serving bowls. Top each with pieces of salmon, slices of cucumber, avocado & edamame. Drizzle sauce over top. Garnish with green onions & sesame seeds & serve immediately.
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