For the Salmon
1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Cut the salmon fillets into 1-inch bite-sized cubes.
3. Place the salmon in a bowl with ½ cup of teriyaki sauce and the rice wine vinegar. Mix well, cover, and refrigerate for at least 25 minutes, or up to overnight.
4. Arrange the salmon in an even layer on the prepared baking tray, leaving space between pieces.
5. Bake for 15 minutes, flipping at the 7-minute mark and brushing with additional teriyaki sauce.
6. Once cooked through, brush with more teriyaki sauce and sprinkle with sesame seeds. Set aside.
For the Cucumber Salad
1. In a bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, lime juice, and sesame seeds.
2. Add the sliced cucumber and toss to coat.
3. Cover and refrigerate until ready to use.
For the Spicy Mayo Drizzle
1. In a small bowl, mix the mayo, sriracha, lime juice, and soy sauce until smooth.
2. Set aside or refrigerate in an airtight container for up to 3–5 days.
To Assemble
1. Divide the rice between two bowls.
2. Top with salmon, cucumber salad, edamame, avocado, scallions, and mango.
3. Finish with sesame seeds, a generous drizzle of spicy mayo, and extra teriyaki sauce if desired.
