Place the sushi rice in a fine mesh sieve and rinse it in cool water until the water runs clear, about 1 minute. 

If you have a rice cooker, this is the time to use it! Place the rinsed rice and water in the rice cooker and cook according to the manufacturer’s instructions. 

If you don’t have a rice cooker, place the rice and water in a small saucepan and bring the two to a gentle boil. Reduce the heat to low and cover the pan. Cook for 12-13 minutes or until all of the water has been absorbed and the rice is just tender. 

Once the rice is cooked, remove it to a large flat bowl (or plate) and drizzle over the rice wine vinegar.

Sprinkle over the sugar and salt and then carefully begin folding the rice over itself.

The goal is to distribute the season evenly in the rice and cool it down quickly. 

Continue folding the rice until it is completely cool to the touch. Make sure not to compact it too much or it will become mushy. Once cooled, set aside until ready to use. 

Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper or foil. 

Add ¼ cup teriyaki sauce and 1 tablespoon olive oil to a medium bowl and whisk to combine. Add the salmon cubes and carefully stir to coat the salmon in teriyaki sauce. 

Place the salmon on the pan and bake it for 12 minutes. 

(Optional) Place the remaining ¼ cup of teriyaki sauce in a small saucepan set over medium heat. Add 1 teaspoon of cornstarch and whisk to combine. Cook 2-3 minutes or until the sauce has thickened to a glaze. This is optional but it will help the sauce stick to the salmon and better caramelize under the broiler. 

Brush the remaining ¼ cup of teriyaki sauce (or the teriyaki glaze) over the salmon and place it under the broiler for 2-3 minutes, or until it is caramelized on top. 

Combine the mayonnaise and sriracha in a small bowl. Add 1-2 tablespoons of water for a pourable mayo, if desired. Set aside until ready to use. 

Divide the rice between your serving dishes and top with teriyaki salmon and your desired vegetables. Drizzle with spicy mayo and enjoy. 

This recipe is best enjoyed on the day it is made. I don’t recommend storing fish for later consumption.