In a bowl combine sauce ingredients and mix. Add diced Salmon and allow to marinate for 5-10 minutes (or longer if you have it).
Heat a drizzle of extra virgin olive oil and add diced salmon (keep remaining marinade). Cook for 4-5 minutes, until salmon is cooked. Remove and set aside.
Heat remaining sauce in a saucepan for 1-2 minutes to reduce and slightly thicken.
In a bowl add cooked brown rice and top with the cooked salmon. Add vegetables and top with coriander, shallots and sesame seeds.
Pour thickened sauce over the top and add a drizzle of sriracha & kewpie mayo.
