Rinse your rice with cold water (optional) and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.

Bring to a boil, cover, and turn the heat all the way down to low. Simmer on low for about 20 minutes, until liquid is absorbed, and rice is tender. Fluff with a fork and set aside.

Preheat your oven to 400°F.

Meanwhile, in a small mixing bowl, add the soy sauce, lemon juice, sriracha, and honey to make a quick marinade. Slice your salmon into small cubes, about 1 cubic inch in size, and add the salmon cubes to the marinade to soak.

Prep your vegetables by rinsing and chopping broccoli and rinsing and slicing shiitake mushrooms. Add them to an 18 x 26-inch baking sheet.

Drizzle the olive oil over the broccoli and shiitakes and use clean hands to toss to make sure the vegetables are evenly coated in the oil. Roast for 8 minutes at 400°F.

After 8 minutes, remove the vegetables from the oven and add the salmon and marinade to your baking sheet with them. Toss with kitchen tongs or a spoon (careful, the baking sheet is hot!) to coat the broccoli and mushrooms in the marinade.

Put your baking sheet back in the oven for 7-8 more minutes, until vegetables are roasted, and salmon is cooked through (the optimal internal temperature of salmon is 125°F).

In a small bowl, whisk together soy sauce, mayonnaise, and Sriracha until smooth.

Add about ½ cup of coconut rice to a bowl and fluff it with your fork. Add the broccoli, mushrooms, and salmon on top.

Option to garnish with sesame seeds and sliced green onions.

Drizzle your sauce on top (optional) and enjoy hot!