Description
These Teriyaki Salmon Bites are a flavorful and easy-to-make dish combining tender salmon glazed with teriyaki sauce, creamy avocado, crisp cucumber, and a spicy sriracha mayo, served over fragrant Jasmine or Basmati rice. Perfect for a quick lunch or dinner that delivers a delicious balance of savory, spicy, and fresh flavors.
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 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
- â…“ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt to taste
Serving
- 2 cups cooked rice (preferably Jasmine or Basmati)
- Sesame seeds for garnish
Instructions
- Prepare the salmon: Cut the salmon fillet into bite-sized pieces. Season lightly with salt and pepper. Toss the salmon pieces with cornstarch to coat evenly, which helps create a light crust when cooked.
- Cook the salmon: Heat sesame oil in a skillet over medium-high heat. Add the salmon bites and cook for 2-3 minutes on each side until browned and cooked through. Pour the teriyaki sauce over the salmon and stir to coat all pieces, letting it simmer for an additional 1-2 minutes until the sauce thickens slightly.
- Make the avocado cucumber salad: In a bowl, mix the diced avocados and cucumber slices. Add rice vinegar, sesame oil, salt, and pepper to taste. Toss gently to combine everything well without mashing the avocado.
- Prepare the sriracha mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt. Adjust the heat and acidity according to your preference.
- Assemble the dish: Spoon the cooked rice onto plates. Top with warm teriyaki salmon bites, a generous helping of avocado cucumber salad, and drizzle with sriracha mayo. Garnish with sesame seeds.
Notes
- For a gluten-free version, ensure that the teriyaki sauce is gluten-free.
- Use fresh salmon for best flavor and texture.
- Adjust the amount of sriracha in the mayo to control spice level.
- Serve immediately to enjoy the contrast between warm salmon and cool salad.
- Jasmine or Basmati rice pairs best for their aromatic fragrance complementing the dish.
