Sushi Salmon

based from the damndelicious.net recipe 
http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/


1 T. cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
4 (5-ounce) salmon fillets 

Sriracha cream sauce:

1/2 cup mayonnaise
2-3 tablespoons Srirachi

Make the Sriracha cream sauce by whisking together mayonnaise and Sriracha. 
In a small bowl, whisk together cornstarch and 1/4 cup water. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Bake for 20 minutes at 400 degrees F.  Drizzle cream sauce over salmon (I put it into a small Ziploc baggie and cut a small hole to pipe it out) and garnish with sesame seeds and green onion. Best served with Sushi Rice.