Description
These Teriyaki Salmon Bites are a delicious and quick-to-make dish featuring tender salmon fillets marinated in savory teriyaki sauce, then pan-seared to perfection. Served atop a bed of fluffy rice with refreshing avocado and cucumber salad, and topped with a spicy sriracha mayo, this meal offers a perfect balance of flavors and textures ideal for a satisfying weeknight dinner or entertaining guests.
Ingredients
Scale
For the Salmon Bites
- 1½ pounds salmon fillet, skin removed
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
For the Avocado 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
For the Spicy Sriracha Mayo
- 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 salmon fillet into bite-sized cubes. In a bowl, toss the salmon pieces with teriyaki sauce, sesame oil, cornstarch, salt, and pepper until evenly coated. Let this marinate for about 10 minutes to absorb the flavors.
- Make the Avocado Cucumber Salad: In a separate bowl, combine the diced avocados and sliced cucumbers. Drizzle with rice vinegar and sesame oil, then season with salt and pepper. Gently toss everything together and set aside to allow the flavors to meld.
- Prepare the Spicy Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt until smooth. Adjust the spice level to your preference and refrigerate until ready to serve.
- Cook the Salmon Bites: Heat a non-stick skillet over medium-high heat. Add the marinated salmon bites and sear for 3-4 minutes on each side or until they are cooked through and have a caramelized glaze. Be careful not to overcook to keep the salmon tender.
- Assemble the Dish: Place a scoop of cooked rice on each plate. Top the rice with the seared teriyaki salmon bites and a generous serving of the avocado cucumber salad. Drizzle the spicy sriracha mayo over the top and garnish with sesame seeds for added texture and flavor.
Notes
- Use skinless salmon for easier preparation and better bite-sized pieces.
- Marinate the salmon only briefly to prevent the cornstarch from breaking down and losing its thickening effect.
- Adjust the amount of sriracha in the mayo according to your heat tolerance.
- Serve the dish immediately after cooking for the best texture and flavor.
- Jasmine or Basmati rice gives a fragrant base, but any long-grain rice can be used.
