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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 ¼ cup)
  • ¼ cup mirin
  • 2 teaspoons toasted sesame oil
  • ½ cup mayonnaise
  • 2 tablespoons sriracha
  • ½ cup thinly sliced scallions (about 6 small scallions)
  • 1 tablespoon toasted sesame seeds
Steps
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