Description
These Teriyaki Salmon Bites are a delicious and quick-to-make dish featuring tender salmon glazed in a savory teriyaki sauce, served atop fluffy rice with a refreshing avocado and cucumber salad, and finished with a spicy sriracha mayo. Perfect for a satisfying yet light meal that’s ready in just 30 minutes.
Ingredients
Scale
Salmon Bites
- 1½ pounds salmon fillet, skin removed
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
Avocado and Cucumber Salad
- 2 ripe avocados, diced
- 1 large cucumber, sliced in half moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Sriracha Mayo Sauce
- â…“ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt to taste
Additional
- 2 cups cooked rice (preferably Jasmine or Basmati)
- Sesame seeds for garnish
Instructions
- Prepare the Salmon: Cut the skinless salmon fillet into bite-sized pieces. In a bowl, toss the salmon pieces with 1 tablespoon of sesame oil, salt, pepper, and the cornstarch until evenly coated. This will help create a nice glaze when cooking.
- Cook the Salmon: Heat a non-stick pan or skillet over medium-high heat. Add the salmon bites and sear them for about 3-4 minutes on each side until they develop a golden crust and are cooked through but still moist inside. Remove from heat.
- Glaze with Teriyaki Sauce: Lower the heat and pour the teriyaki sauce over the salmon in the pan. Toss gently to coat and allow the sauce to thicken slightly, glazing the salmon with the savory sauce. Remove from heat to avoid overcooking.
- Make the Avocado and Cucumber Salad: In a mixing bowl, combine the diced avocados and sliced cucumber half moons. Add rice vinegar, 1 tablespoon sesame oil, and salt and pepper to taste. Toss gently to mix well. Set aside.
- Prepare the Sriracha Mayo: In a small bowl, mix together mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt. Stir until smooth. This sauce will add a creamy and spicy kick to the dish.
- Assemble the Dish: Place a scoop of cooked Jasmine or Basmati rice on each plate. Top with the glazed teriyaki salmon bites, then add a helping of the avocado and cucumber salad on the side. Drizzle the sriracha mayo over the salmon bites or serve on the side.
- Garnish and Serve: Sprinkle sesame seeds over the assembled dish for a nutty flavor and attractive presentation. Serve immediately while the salmon is warm and enjoy your flavorful meal.
Notes
- You can substitute salmon with other firm fish like tuna or cod if preferred.
- For a gluten-free option, ensure the teriyaki sauce is gluten-free or make your own.
- If you prefer less spice, reduce the amount of sriracha in the mayo sauce.
- Cook the rice ahead of time to save preparation time.
- The avocado salad adds freshness and creaminess that balances the savory salmon and spicy sauce perfectly.
