If you’re craving a bite-sized burst of flavor that feels both fresh and indulgent, the Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe is going to be your new best friend in the kitchen. Imagine tender, perfectly marinated salmon pieces caramelized to perfection, paired with a creamy, crisp avocado cucumber salad that adds a refreshing crunch, all tied together with a spicy, tangy sriracha mayo drizzle. This dish is a vibrant harmony of textures and tastes that’s incredibly simple to make yet impressively satisfying, whether it’s for a weeknight dinner or a fun gathering with friends.
Ingredients You’ll Need
Getting this recipe just right means choosing ingredients that not only complement each other but also bring their own unique character to the table. Each element in this dish adds a splash of flavor, texture, or color that elevates the whole experience.
- Salmon fillet (1 ½ pounds, skin removed, cut into bite-sized pieces): Choose fresh, high-quality salmon for moist, flavorful bites that hold up well to cooking.
- Teriyaki sauce (½ cup): Brings a perfect balance of sweet and savory that marinates the salmon beautifully.
- Sesame oil (2 tablespoons, divided): Adds a toasty, nutty aroma that enhances both the salmon and the salad flavors.
- Cornstarch (1 tablespoon): Helps create that slightly crispy texture on the salmon when cooked.
- Salt and black pepper (to taste): Essential for seasoning and balancing all the flavors.
- Ripe avocados (2, diced): For creamy richness that pairs perfectly with the crisp cucumber.
- Large cucumber (1, sliced into half-moons): Adds a refreshing crunch and lightness to the dish.
- Rice vinegar (2 tablespoons): Provides a mild tang that brightens the avocado cucumber salad.
- Mayonnaise (â…“ cup): Forms the creamy base for the sriracha mayo with a smooth finish.
- Sriracha sauce (2 tablespoons): Injects a zesty, spicy kick to the mayo that wakes up the palate.
- Lemon or lime juice (1 teaspoon): Adds acidity to balance the heat and creaminess of the sriracha mayo.
- Cooked rice (2 cups, jasmine or basmati preferred): Serves as a fluffy, aromatic bed to build your dish upon.
- Sesame seeds (for garnish): Provide a final touch of texture and a lovely visual contrast.
How to Make Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe
Step 1: Marinate the Salmon
Start by combining teriyaki sauce, a tablespoon of sesame oil, cornstarch, salt, and black pepper in a bowl. Toss your bite-sized salmon pieces gently in this mixture and let them soak up these flavors for at least 20 minutes. This marinade does all the heavy lifting, infusing the salmon with that irresistible sweet-savory depth that defines teriyaki dishes.
Step 2: Air Fry the Salmon Bites
Set your air fryer to 400°F (200°C) and preheat it. Arrange the marinated salmon bites evenly in the fryer basket, making sure they’re not overcrowded for maximum crispness. Cook them for 7 to 10 minutes, flipping halfway through to ensure an even golden crust with a juicy inside. The cornstarch in the marinade gives these bites that satisfying slight crispiness that contrasts beautifully with their tender centers.
Step 3: Prepare the Avocado Cucumber Salad
While the salmon cooks, toss together diced avocados and cucumber half-moons in a bowl. Drizzle with rice vinegar and the remaining tablespoon of sesame oil, then season lightly with salt and pepper. The salad’s creamy avocado richness and the cucumber’s crispness make it a refreshing, cooling counterpart to the warm, flavorful salmon bites.
Step 4: Mix Up the Sriracha Mayo
In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt. This spicy, creamy sauce adds a marvelous zing and creaminess that ties the whole dish together beyond just the Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe’s core flavors.
Step 5: Assemble and Serve
Serve a bed of your choice of jasmine or basmati rice on each plate. Layer on those golden, air-fried salmon bites, then add a generous scoop of your avocado cucumber salad. Drizzle everything with that luscious sriracha mayo and finish with a sprinkle of sesame seeds. This layering isn’t just about looks — it allows each bite to deliver a perfect blend of every component in harmony.
How to Serve Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe
Garnishes
Adding sesame seeds as a garnish isn’t just for a pretty presentation — those little seeds add a subtle crunch and a hint of nuttiness, enhancing the dish’s textures. Fresh herbs like chopped cilantro or scallions also make wonderful toppings to add a pop of color and freshness that brightens each bite.
Side Dishes
While the components of this recipe are satisfying on their own, you can jazz up your meal by serving with sides like steamed edamame, miso soup, or a light seaweed salad. These complement the flavor profile without overpowering the Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe’s delicate balance.
Creative Ways to Present
If you’re entertaining, consider serving the salmon bites as individual appetizers on small spoons, each topped with a dollop of avocado cucumber salad and a drizzle of sriracha mayo. You can also create beautiful layered bowls or bento boxes for a visually delightful presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon bites, salad, and sriracha mayo separately in airtight containers in the refrigerator. This preserves the texture and flavor of each component. The salad is best eaten within a day so the avocado doesn’t brown, while the salmon bites can last up to two days.
Freezing
For longer storage, you can freeze the cooked salmon bites on a baking sheet first to prevent clumping, then transfer them to a freezer-safe container. However, avoid freezing the avocado cucumber salad and sriracha mayo, as their textures and flavors degrade significantly when frozen.
Reheating
Reheat the salmon bites gently in an air fryer or oven to regain some crispness. Avoid microwaving if possible to prevent them from becoming soggy. Once warmed, add fresh avocado cucumber salad and a drizzle of chilled sriracha mayo for that bright, lively finish.
FAQs
Can I use frozen salmon for this recipe?
Yes, just make sure to fully thaw and pat dry the salmon before marinating to ensure even cooking and the best texture in your Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe.
What can I substitute if I don’t have an air fryer?
If you don’t have an air fryer, you can bake the salmon bites in a preheated oven at 400°F (200°C) on a lined baking sheet for about 10-12 minutes, flipping halfway through, until cooked and slightly crispy.
How spicy is the sriracha mayo?
The sriracha mayo has a gentle warmth that complements rather than overwhelms, but you can easily adjust the amount of sriracha to make it milder or more fiery according to your taste.
Can I make the avocado cucumber salad ahead of time?
While you can prepare it in advance, it’s best to assemble this salad shortly before serving to keep the avocados fresh and prevent them from browning.
Is this dish gluten-free?
This recipe can be gluten-free if you use a gluten-free teriyaki sauce. Always check labels to ensure your ingredients fit your dietary needs.
Final Thoughts
I can’t recommend the Teriyaki Salmon Bites with Avocado Cucumber Salad and Sriracha Mayo Recipe enough for anyone looking to brighten up their dinner table with a dish that’s fresh, flavorful, and full of personality. Easy to prepare yet beautifully balanced, this recipe is perfect for sharing with loved ones or treating yourself to a special meal. Go ahead, make it soon — your taste buds will thank you!
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: Asian
Description
Delicious and easy Teriyaki Salmon Bites paired with a refreshing avocado cucumber salad and a spicy sriracha mayo, perfect for a quick and flavorful meal served over jasmine or basmati rice.
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 the teriyaki sauce, sesame oil, cornstarch, salt, and black pepper. Add the salmon bite-sized pieces and toss to coat evenly. Let the salmon marinate for at least 20 minutes to absorb flavors.
- Air Fry Salmon: Preheat the air fryer to 400°F (200°C). Arrange the marinated salmon bites in a single layer inside the air fryer basket. Cook for 7 to 10 minutes, flipping the salmon pieces halfway through the cooking time, until they are cooked through and have a slightly crispy exterior.
- Make Avocado Cucumber Salad: In a mixing bowl, gently combine the diced avocados, sliced cucumber, rice vinegar, sesame oil, salt, and black pepper. Toss carefully to mix without mashing the avocado.
- Make Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt until smooth and well combined.
- Assemble and Serve: Plate 2 cups of cooked jasmine or basmati rice. Top with air-fried salmon bites, add a generous scoop of avocado cucumber salad on the side, and drizzle with the prepared sriracha mayo. Garnish with sesame seeds before serving.
Notes
- Marinate salmon for longer if time permits for deeper flavor absorption.
- Adjust sriracha sauce amount in mayo to your preferred spice level.
- Use skinless salmon fillet to avoid chewy skin during air frying.
- Cook rice ahead of time or use leftover rice for convenience.
- If you don’t have an air fryer, salmon can be baked at 400°F (200°C) for 12-15 minutes instead.
