If you’re craving a dish that bursts with flavor, texture, and a bit of fun, you need to try the Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe. This recipe brings together tender, juicy salmon bites glazed in a sweet and savory teriyaki sauce, paired beautifully with a fresh, creamy avocado cucumber salad, and kicked up a notch by a spicy, tangy sriracha mayo. It’s a harmonious blend that’s simple to prepare yet impressive enough to serve on any occasion. You’ll love how the freshness of the salad and the heat of the mayo balance perfectly with the richness of the salmon. Let me take you on this delicious journey!
Ingredients You’ll Need
All the ingredients in this Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe are easy to find but incredibly purposeful. Each one plays a specific role in building layers of flavor, texture, and visual appeal without complicating the process.
- Salmon fillet: The star of the dish, providing rich, flaky, and protein-packed bites that soak up the marinade beautifully.
- Teriyaki sauce: Adds sweetness and umami that creates that irresistible glazed effect on the salmon.
- Sesame oil: A small amount brings a toasty, nutty flavor that deepens the overall taste.
- Cornstarch: Helps crisp the salmon bites by creating a light coating during air frying.
- Avocados: Creamy and buttery, they give the salad richness without overwhelming the freshness.
- Cucumber: Crunchy and hydrating, it provides a refreshing contrast in the salad.
- Rice vinegar: Gives the salad a subtle tang that brightens the flavors.
- Mayonnaise: The base of the sriracha mayo, offering creaminess and balance for the heat.
- Sriracha sauce: Brings a spicy kick that adds excitement to every bite.
- Lemon or lime juice: Enhances brightness and helps balance richness in the mayo.
- Salt and black pepper: Essential seasonings to bring everything together.
- Cooked rice: A comforting foundation to serve the salmon bites and salad on.
- Sesame seeds: A sprinkle on top adds a lovely crunch and visual appeal.
How to Make Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe
Step 1: Marinate the Salmon
Start by combining the teriyaki sauce, sesame oil, cornstarch, salt, and black pepper in a bowl. This mixture is not only going to flavor the salmon but also help develop a slight crisp while cooking. Add your bite-sized salmon pieces into the marinade and let them soak up all that goodness for at least 20 minutes. This step is crucial because it intensifies the flavor and ensures each bite is juicy and delicious.
Step 2: Air Fry the Salmon Bites
Preheat your air fryer to 400°F (200°C) while the salmon marinates. Arrange the salmon bites in a single layer inside the air fryer basket so they cook evenly. Air fry for 7 to 10 minutes, turning halfway through. The goal here is to get the exterior slightly crispy while making sure the salmon remains tender and perfectly cooked inside. The beauty of air frying is that you get that wonderful texture without any added oil—plus, it’s super quick!
Step 3: Prepare the Avocado Cucumber Salad
While the salmon is cooking, toss together the diced avocados, sliced cucumber, rice vinegar, sesame oil, salt, and pepper in a bowl. Be gentle while mixing because avocados can be delicate, but you want every bite of this salad to have a balance of creamy, crunchy, and tangy flavors. This salad is the light, fresh companion to the warm, glazed salmon bites, making the dish feel balanced and vibrant.
Step 4: Whip Up the Sriracha Mayo
In a small bowl, stir together the mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt. This sriracha mayo adds not only creaminess but also a wonderful kick of spicy heat that pairs beautifully with the mellow avocado salad and savory salmon. It’s the perfect finishing touch that will have you drizzling it on everything.
Step 5: Assemble and Serve
To plate your Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe, start with a bed of cooked jasmine or basmati rice. Top with a generous handful of air-fried salmon bites, a scoop of the avocado cucumber salad on the side, and a drizzle of sriracha mayo over the top. Sprinkle with toasted sesame seeds for an extra nutty crunch and visual flair. Now you’re ready to enjoy a meal that’s as stunning as it is delicious!
How to Serve Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe
Garnishes
Simple garnishes like toasted sesame seeds add a lovely crunch and a subtle toasted flavor that complements the dish beautifully. You can also sprinkle some finely chopped green onions or fresh cilantro to add an herbal brightness that livens up the plate.
Side Dishes
This dish pairs wonderfully with steamed or fried rice, but for some extra color and crunch, consider serving alongside sautéed snap peas, steamed broccoli, or even a simple edamame salad. The fresh, crisp vegetables will enhance the overall meal experience without competing with the main flavors.
Creative Ways to Present
For a fun twist, serve the salmon bites and salad over sushi rice in small bowls for an interactive, DIY-style meal. You could also turn this recipe into sliders by adding the salmon bites and avocado salad onto mini buns with a drizzle of sriracha mayo. The possibilities are endless and definitely crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salmon bites, avocado cucumber salad, and sriracha mayo separately in airtight containers in the refrigerator. This helps preserve the texture and flavor of each component without becoming soggy or diluted.
Freezing
While the salmon bites freeze well, the avocado cucumber salad does not retain its texture after freezing. You can freeze the salmon bites in a single layer on a baking sheet first, then transfer to a freezer-safe container to avoid clumping. The sriracha mayo should always be kept refrigerated and made fresh if possible after thawing.
Reheating
To reheat the salmon bites, a quick air fry or oven warm-up at 350°F (175°C) for about 5 minutes will help regain their crispiness without drying them out. Avoid microwaving if you want to keep the texture intact. Serve fresh avocado cucumber salad and sriracha mayo on the side after reheating for the best experience.
FAQs
Can I use another type of fish for this recipe?
Absolutely! While salmon is wonderfully rich and flaky, you can try this recipe with firm fish like cod, halibut, or even shrimp. Just adjust cooking times accordingly since different proteins cook at different rates.
Is it necessary to use an air fryer?
Nope! You can cook the salmon bites in a conventional oven at 400°F (200°C) for about 12-15 minutes or pan-fry them for a crispier finish. Just keep an eye on the cooking process so the salmon doesn’t overcook.
How spicy is the sriracha mayo?
The sriracha mayo has a nice mild to moderate heat level that complements the other components without overpowering them. You can adjust the amount of sriracha to suit your heat tolerance or even swap it for a milder hot sauce if preferred.
Can I make this recipe vegan or vegetarian?
For a vegan twist, swap the salmon with tofu or tempeh bites marinated and cooked similarly. Use vegan mayo for the sriracha sauce and keep the salad components plant-based for a fresh, delicious alternative.
What kind of rice works best with this dish?
Jasmine or basmati rice are my top picks because their fragrant, slightly sticky texture complements the salmon bites perfectly. But feel free to use brown rice, cauliflower rice, or even quinoa for a different texture and added nutrition.
Final Thoughts
I can’t recommend the Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe enough—it’s one of those dishes that feels special yet is wonderfully simple to prepare. The balance of flavors and textures comes together so naturally, making it a crowd favorite for weeknight dinners or entertaining guests. Give this recipe a try, and I promise it’ll become one of your go-to meals!
Print
Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese-American Fusion
Description
Delight in these flavorful Teriyaki Salmon Bites featuring tender salmon pieces marinated in a savory teriyaki glaze, air fried to crispy perfection. Paired with a refreshing avocado cucumber salad and a spicy sriracha mayo, this dish offers a harmonious balance of textures and bold flavors served over fluffy jasmine or basmati rice—perfect for a quick and satisfying meal.
Ingredients
For the Salmon Bites:
- 1 ½ pounds salmon fillet, skin removed, cut into bite-sized pieces
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
For the Avocado Cucumber Salad:
- 2 ripe avocados, diced
- 1 large cucumber, sliced into half-moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and black pepper, to taste
For the Sriracha Mayo:
- â…“ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt, to taste
To Serve:
- 2 cups cooked rice (jasmine or basmati, preferred)
- Sesame seeds, for garnish
Instructions
- Marinate Salmon: In a bowl, combine teriyaki sauce, sesame oil, cornstarch, salt, and black pepper. Add the salmon bite-sized pieces and toss to coat thoroughly. Let the salmon marinate for at least 20 minutes to absorb the flavors.
- Air Fry Salmon: Preheat your air fryer to 400°F (200°C). Arrange the marinated salmon bites in a single layer in the air fryer basket to ensure even cooking. Cook for 7 to 10 minutes, flipping the salmon pieces halfway through, until they are cooked through and slightly crispy on the outside.
- Make Avocado Cucumber Salad: In a separate bowl, gently combine the diced ripe avocados, sliced cucumber, rice vinegar, sesame oil, salt, and black pepper. Toss carefully to mix without mashing the avocado, creating a fresh and creamy salad.
- Make Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt to taste. This will add a spicy, tangy kick to the dish.
- Assemble and Serve: Spoon cooked jasmine or basmati rice onto plates. Top with the air-fried teriyaki salmon bites. Add a generous scoop of the avocado cucumber salad on the side. Drizzle with the prepared sriracha mayo and finish by sprinkling toasted sesame seeds over the salmon for garnish. Serve immediately for best taste and texture.
Notes
- Make sure to cut the salmon into uniform bite-sized pieces to ensure even cooking.
- If you don’t have an air fryer, salmon can also be cooked in a skillet over medium-high heat, but the texture will differ slightly.
- Adjust the sriracha quantity in the mayo according to your preferred spice level.
- The avocado cucumber salad is best served fresh to prevent the avocado from browning.
- Use fresh sesame seeds for a more vibrant garnish; toasted sesame seeds enhance the flavor.
