Sheet Pan Teriyaki Salmon Bowl
Ingredients
- One 20-ounce package frozen prepared rice
- Two 7.5-ounce cans salmon, drained and flaked (see Cook’s Note)
- One 16-ounce package frozen stir-fry vegetables
- 2 tablespoons soy sauce
- Juice of 1 lemon (about 1/4 cup)
- 1/4 cup mirin
- 2 teaspoons toasted sesame oil
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1/2 cup thinly sliced scallions (about 6 small scallions)
- 1 tablespoon toasted sesame seeds
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