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Teriyaki Salmon Bites with Avocado Cucumber Salsa and Spicy Mayo

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Deliciously coated salmon bites served with creamy avocado cucumber salsa and a drizzle of spicy mayo.

Ingredients

Scale
  • 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
  • â…“ 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

Instructions

  1. 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.
  2. Sauté 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.
  3. Add the teriyaki sauce: 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.
  4. Mix the avocado cucumber salsa: 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.
  5. Whisk the spicy 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.
  6. Assemble your dish: Spoon the cooked rice onto plates. Top with warm teriyaki salmon bites, a generous helping of avocado cucumber salsa, and drizzle with sriracha mayo. Garnish with sesame seeds.

Notes

Pairs well with a cucumber salad or stir-fried vegetables. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

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