Name: Teriyaki Salmon Bites Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian-Fusion
Ingredients: 1½ pounds salmon fillet, skin removed; ½ cup teriyaki sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch; Salt and pepper to taste; 2 ripe avocados, diced; 1 large cucumber, sliced in half moons; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; Salt and pepper to taste; ⅓ cup mayonnaise; 2 tablespoons sriracha sauce; 1 teaspoon lemon juice or lime juice; Salt to taste; 2 cups cooked rice (preferably Jasmine or Basmati); Sesame seeds for garnish

Prepare to fall in love with these irresistible Teriyaki Salmon Bites! This dish combines the rich, savory flavors of teriyaki-glazed salmon with a refreshing avocado cucumber salad and a zesty sriracha mayo. It’s a perfect blend of textures and tastes that will transport your taste buds straight to flavor heaven. Best of all, it’s quick to prepare, making it ideal for busy weeknights when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Flavor Explosion: The combination of teriyaki-glazed salmon, creamy avocado, and spicy sriracha mayo creates a taste sensation that’s simply unforgettable.
Quick and Easy: With just 30 minutes from start to finish, this recipe is perfect for those hectic evenings when you’re short on time but still crave a gourmet meal.
Versatile: Easily customizable to suit your taste preferences or dietary needs.
Crowd-Pleaser: These bite-sized morsels are perfect for serving at parties or gatherings – they’re sure to impress your guests!

Ingredients You’ll Need

Salmon: The star of the show, providing a rich, flaky texture and omega-3 goodness.
Teriyaki Sauce: Adds a sweet and savory glaze to the salmon.
Sesame Oil: Brings a nutty flavor that complements the teriyaki beautifully.
Cornstarch: Helps thicken the sauce and creates a crispy exterior on the salmon.
Avocado: Offers a creamy contrast to the crispy salmon.
Cucumber: Adds a refreshing crunch to the dish.
Rice Vinegar: Provides a tangy kick to the salad.
Mayonnaise: The base for our spicy sriracha sauce.
Sriracha: Brings the heat and depth of flavor to the mayo.
Rice: Serves as a perfect bed for soaking up all the delicious flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice it Up: Add red pepper flakes to the teriyaki sauce for an extra kick.
Go Green: Incorporate steamed edamame or snap peas into the rice for added nutrition and color.
Tropical Twist: Replace the cucumber with diced mango for a sweet-savory combination.
Grain Swap: Use quinoa or cauliflower rice instead of traditional rice for a lower-carb option.

How to Make Teriyaki Salmon Bites

Step 1: Prepare the Salmon

Cut the salmon into bite-sized cubes and marinate in a mixture of teriyaki sauce, sesame oil, cornstarch, salt, and pepper for at least 20 minutes.

Step 2: Cook the Salmon

Preheat your air fryer to 400°F (200°C). Cook the salmon bites in a single layer for 7-10 minutes, turning halfway through.

Step 3: Make the Salad

Combine diced avocados, sliced cucumber, rice vinegar, sesame oil, salt, and pepper in a bowl.

Step 4: Prepare the Sriracha Mayo

Mix mayonnaise, sriracha sauce, lemon juice, and salt in a small bowl.

Step 5: Assemble and Serve

Plate the cooked rice, top with salmon bites, add a scoop of avocado cucumber salad, and drizzle with sriracha mayo. Garnish with sesame seeds.

Pro Tips for Making the Recipe

For extra crispy salmon, pat the cubes dry before marinating.
Don’t overcrowd the air fryer basket – cook in batches if necessary.
Adjust the cooking time based on the size of your salmon cubes.
Prepare the avocado cucumber salad just before serving to keep it fresh.

How to Serve

Serve these Teriyaki Salmon Bites over a bed of fluffy jasmine or basmati rice. The combination of textures – crispy salmon, creamy avocado, and crunchy cucumber – creates a delightful eating experience. For a complete meal, consider adding a side of steamed edamame or a simple miso soup.

Make Ahead and Storage

Storing Leftovers

Store the components separately in airtight containers in the refrigerator. The salmon and rice will keep for up to 3 days, while the avocado cucumber salad is best consumed within 24 hours.

Freezing

The cooked salmon bites can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat the salmon in a preheated air fryer or oven at 350°F for 3-5 minutes until warmed through.

FAQs

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure it’s fully thawed before marinating. Pat it dry with paper towels to remove excess moisture for better browning.

What can I substitute for sriracha in the mayo?
If you’re not a fan of spice, try using sweet chili sauce or even a bit of honey for a milder, sweeter flavor in your mayo.

Can I make this recipe without an air fryer?
Absolutely! You can bake the salmon bites in a preheated oven at 425°F (220°C) for 12-15 minutes, or until they’re cooked through and slightly crispy on the outside.

How can I make this recipe gluten-free?
Use a gluten-free teriyaki sauce and ensure your rice vinegar is gluten-free. Most other ingredients in this recipe are naturally gluten-free, but always check labels to be sure.

These Teriyaki Salmon Bites are a game-changer for quick, delicious meals. With their perfect balance of flavors and textures, they’re sure to become a regular in your recipe rotation. Whether you’re cooking for yourself, your family, or guests, this dish is guaranteed to impress. So why wait? Give it a try tonight and discover your new favorite way to enjoy salmon!