If you’re on the lookout for a dish that combines freshness, bold flavors, and a little bit of spice, the Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe is absolutely the one to try. Imagine tender, juicy salmon morsels glazed in a glossy teriyaki sauce paired with a crisp avocado cucumber salad that adds a refreshing crunch. Then, a drizzle of spicy sriracha mayo brings the perfect creamy kick, making every bite a delightful explosion of textures and tastes that’s just as beautiful as it is delicious.
Ingredients You’ll Need
This recipe is a shining example of how simple ingredients, each with their own special role, come together to create an unforgettable meal. Every component adds depth — from the silky salmon to the tangy salad and that irresistible spicy mayo.
- Salmon fillet (1 ½ pounds, skin removed, cut into bite-sized pieces): Choose fresh, high-quality salmon for tender, flavorful bites.
- Teriyaki sauce (½ cup): The sweet and savory heart of the marinade that caramelizes beautifully during cooking.
- Sesame oil (2 tablespoons, divided): Adds a nutty aroma and richness to both the salmon and the salad.
- Cornstarch (1 tablespoon): Helps create that light crispiness on the salmon exterior without heavy frying.
- Salt and black pepper, to taste: Essential for balancing flavors and seasoning throughout the dish.
- Avocados (2 ripe, diced): Bring creamy texture and mild flavor to cool down the spice.
- Cucumber (1 large, sliced into half-moons): Adds crisp freshness and a satisfying crunch to the salad.
- Rice vinegar (2 tablespoons): Provides a tangy brightness that lifts the salad’s flavor.
- Mayonnaise (â…“ cup): Forms the creamy base of the spicy sriracha mayo.
- Sriracha sauce (2 tablespoons): Brings that lively, spicy twist that keeps your taste buds engaged.
- Lemon or lime juice (1 teaspoon): Adds a subtle citrus zing balancing the richness of the mayo.
- Cooked jasmine or basmati rice (2 cups): The perfect fluffy bed for all these flavors to come together.
- Sesame seeds, for garnish: For a final nutty crunch and pretty presentation.
How to Make Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe
Step 1: Marinate the Salmon Bites
Start off by whisking together teriyaki sauce, sesame oil, cornstarch, salt, and pepper in a bowl. The cornstarch is a secret weapon here—it gives the salmon those slightly crispy edges once cooked. Toss in the salmon bites and let them soak up all those lovely flavors for at least 20 minutes. This step is where the magic begins.
Step 2: Air Fry the Salmon
Next, preheat your air fryer to 400°F (200°C). Arrange the marinated salmon pieces in a single layer to make sure each bite cooks evenly. Air-fry them for 7 to 10 minutes, flipping halfway through, until they’re cooked through with a slightly golden, caramelized exterior. This method seals in juiciness without using extra oil.
Step 3: Prepare the Avocado Cucumber Salad
While the salmon cooks, bring together diced avocados, cucumber slices, rice vinegar, a splash of sesame oil, salt, and pepper in a bowl. Toss everything gently so the delicate avocado doesn’t mush. This cooling salad adds that bright, fresh contrast to the rich salmon and spicy mayo.
Step 4: Make the Spicy Sriracha Mayo
In a small bowl, combine mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt. Whisk until smooth and perfectly balanced between creamy and spicy. This sauce is a wonderful way to tie the textures and flavors of the dish into one harmonious bite.
Step 5: Plate and Serve
Start with a bed of your warm jasmine or basmati rice. Top with the golden teriyaki salmon bites. Add a generous scoop of the avocado cucumber salad on the side, then finish with a drizzle of the spicy sriracha mayo. Sprinkle sesame seeds over everything for an inviting look and that extra crunch.
How to Serve Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe
Garnishes
To elevate the dish’s appearance and flavor, fresh garnishes like chopped green onions, finely sliced red chili, or extra sesame seeds work beautifully. They add color contrast and an extra hint of freshness or heat depending on your preference.
Side Dishes
Keep things simple with a light side like steamed edamame, pickled ginger, or a seaweed salad. These add texture and keep the meal balanced without overpowering the main event.
Creative Ways to Present
For a fun twist, turn this recipe into a bowl with layers of rice, salmon, salad, and drizzle served in a pretty glass bowl for a visually impressive meal. Alternatively, serve the salmon bites as finger food alongside mini lettuce cups filled with avocado salad and a dollop of spicy mayo for a party-ready appetizer.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon bites and avocado cucumber salad separately in airtight containers in the refrigerator. The salmon is best eaten within 2 days for optimal taste and texture, while the salad keeps fresh for about 1 day before the avocado starts to soften too much.
Freezing
While the salmon bites can be frozen after cooking, it’s best to avoid freezing the avocado cucumber salad and sriracha mayo, as their textures change unfavorably. Freeze cooked salmon bites in a single layer on a tray first, then transfer to a freezer-safe container for up to 1 month.
Reheating
Gently reheat the salmon bites in an air fryer or oven to preserve crispiness. Avoid microwaving if possible, as it can make the salmon rubbery. The salad and mayo are best served cold and fresh, so prepare those just before serving leftovers.
FAQs
Can I use fresh salmon skin instead of skinless for this recipe?
It’s best to use skinless salmon to ensure the teriyaki salmon bites cook evenly and get that lovely crispy texture all around. Skin can keep the salmon moist but may not crisp up well in an air fryer.
Is there a substitute for cornstarch in the marinade?
Absolutely! You can use arrowroot powder or potato starch if allergic to corn. These alternatives will help achieve a similar crispy finish on your salmon bites.
How spicy is the sriracha mayo, and can I adjust it?
The sriracha mayo offers a medium kick that complements the dish well but isn’t overwhelming. Feel free to add more or less sriracha depending on your heat preference, or swap for a milder hot sauce if needed.
Can I prepare this recipe without an air fryer?
Yes, you can bake the salmon bites in a preheated oven at 400°F (200°C) for about 10-12 minutes, turning halfway through. Just keep an eye to avoid overcooking.
What type of rice pairs best with this recipe?
Jasmine and basmati rice both work wonderfully, offering fragrant, fluffy textures that soak up the delicious juices and sauces. Choose whichever you prefer or have on hand.
Final Thoughts
I can’t recommend the Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe enough for anyone who loves a balanced, flavor-packed meal that’s fresh yet comforting. The combination of tender salmon, crunchy salad, and spicy sauce delivers an experience that’s both satisfying and fun to eat. Give it a try—you may find it becoming one of your all-time go-to dishes!
Print
Teriyaki Salmon Bites with Avocado Cucumber Salad and Spicy Sriracha Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese
- Diet: Low Fat
Description
Delicious and healthy Teriyaki Salmon Bites paired with a refreshing avocado cucumber salad and spicy sriracha mayo, served over fluffy jasmine or basmati rice. This quick and easy recipe uses an air fryer to cook salmon to perfection, making it a perfect weeknight meal for 4 servings.
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 the Salmon Bites: Combine teriyaki sauce, sesame oil, cornstarch, salt, and black pepper in a bowl. Add the salmon pieces and toss gently to coat. Let them marinate for at least 20 minutes to absorb the flavors.
- Air Fry the Salmon: Preheat the air fryer to 400°F (200°C). Arrange the marinated salmon bites in a single layer in the air fryer basket. Cook for 7-10 minutes, flipping halfway through, until the salmon is cooked through and slightly crispy on the outside.
- Prepare the Avocado Cucumber Salad: In a separate bowl, combine diced avocados, sliced cucumber, rice vinegar, sesame oil, salt, and black pepper. Toss gently to combine without mashing the avocado.
- Make the Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon or lime juice, and salt until smooth and well blended.
- Assemble and Serve: Serve the cooked rice on plates topped with the air-fried salmon bites. Add a scoop of the avocado cucumber salad on the side and drizzle generously with the sriracha mayo. Garnish with sesame seeds for a nutty finish.
Notes
- For best texture, avoid overcrowding the air fryer basket when cooking salmon bites to ensure even cooking and crispiness.
- You can substitute teriyaki sauce with a homemade version or a low-sodium variety for a healthier option.
- Use ripe avocados for the salad to ensure a creamy texture.
- The sriracha mayo can be adjusted for spiciness by adding more or less sriracha sauce according to taste.
- Leftover salmon bites can be stored in the fridge for up to 2 days and reheated gently in the air fryer or oven.
