Rinse basmati rice under cold water until clear. Combine with coconut milk and optional coconut oil in a medium pot. Bring to boil, reduce heat and simmer for 20 minutes until fluffy. Fluff with a fork and set aside.

Preheat the oven to 400°F (200°C). Whisk together soy sauce, lemon juice, Sriracha, and honey in a mixing bowl. Cube the salmon, toss in the marinade and let it sit.

Wash and chop broccoli into florets and slice shiitake mushrooms. Spread veggies on a baking sheet, drizzle with olive oil, and toss gently.

Roast vegetables for 8 minutes, then add marinated salmon and remaining marinade. Toss and roast for another 7-8 minutes until salmon reaches 125°F (52°C).

For optional sauce, mix soy sauce, mayonnaise (or Greek yogurt), and additional Sriracha until smooth. Set aside.

To serve, place coconut rice in bowls, top with roasted salmon and veggies. Drizzle optional sauce and garnish with sesame seeds and green onion.