I’m an avid sushi eater, and every time I order a roll that involves a spicy mayo sauce I yearn to lick my entire plate or use my chop sticks like a spoon to get any extra into my mouth. I love that sauce, yet have never thought about making it on my own. Until now.
I found this recipe while scrolling through Pinterest. It jumped out at me because it seemed easy, relatively healthy and BONUS, inclusive of this elusive sauce! I would definitely recommend this dish for either a casual night at home or for when you are entertaining. You can make the teriyaki sauce and Sriarcha cream sauce ahead of time, so the prep is super fast. It’s actually incredibly filling and since I made this at home…you better believe I was licking my plate. Sorry I’m not sorry. Enjoy!
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons honey
- 4 (5-ounce) skinless salmon fillets
- ½ cup mayonnaise
- 2-3 tablespoons Sriracha (depends how spicy you want it)
- 1 ½ tablespoons sweetened condensed milk
- ½ cup of scallions
- 1 cup of brown rice
- First, make the Sriracha cream sauce: Whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; put in the refrigerator.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 5 minutes; let cool to room temperature.
- In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- While the fillets are cooking, bring 1 cup of brown rice with 2 cups of water to a boil, and then simmer until the rice in cooked through.
- Serve salmon over the brown rice, and dress with Sriracha cream sauce. Put scallions on top for color and crunch.
Makes 4 servings.