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
Scale
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.
