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Teriyaki Salmon Bites with Rice Bowl and Vegetables Recipe

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Delicious Teriyaki Salmon Bites marinated in a flavorful homemade teriyaki sauce and cooked to perfection either in an air fryer or oven. Served on a bed of rice with fresh vegetables and optional toppings, this recipe offers a healthy and tasty meal perfect for any day of the week.

Ingredients

Teriyaki Marinade/Sauce

  • ½ cup low sodium soy sauce or tamari for gluten-free
  • ⅓ cup light brown sugar
  • 2 tsp sesame oil
  • 3 Tbsp rice vinegar
  • 2 Tbsp honey
  • 2-3 garlic cloves, minced
  • 1 tsp fresh ginger, grated or minced
  • ¼-½ tsp red pepper flakes (optional)
  • 3 Tbsp cold water
  • 2 tsp corn starch

Salmon Bites

  • 1 ½-2 lb center cut salmon filets, skin removed and cut into approx. 1 inch pieces

Rice Bowl Ingredients

  • 2 cups cooked rice
  • 1 cup shelled edamame
  • 2 sliced baby cucumbers
  • ½ cup shredded or julienned carrots
  • Optional: cubed avocado, sliced green onion or pickled onions, toasted sesame seeds, bang bang sauce, and more

Instructions

  1. Prepare the Teriyaki Sauce: In a bowl, combine low sodium soy sauce, light brown sugar, sesame oil, rice vinegar, honey, minced garlic, grated fresh ginger, and optional red pepper flakes. Mix well, then divide the sauce mixture into two halves; set one half aside for thickening later.
  2. Marinate the Salmon: Toss the salmon pieces in the other half of the teriyaki marinade to coat fully. Let the salmon marinate for 30 minutes to 1 hour, or up to 8 hours for more flavor.
  3. Cook the Salmon Bites: For air frying, preheat the air fryer to 400°F if desired. Place salmon bites in a single layer in the air fryer basket (work in batches if needed). Air fry for 7-10 minutes, turning or shaking halfway through. Salmon is ready when browned, crisp on the outside, and internal temperature reaches 145°F. For baking, preheat oven to 400°F and arrange marinated salmon on a parchment-lined baking sheet. Bake for 12-15 minutes until cooked through.
  4. Prepare the Thickened Teriyaki Sauce: In a small bowl, whisk together corn starch and cold water until dissolved. Stir this mixture into the reserved half of the marinade. Transfer to a small saucepan and heat over medium heat, stirring frequently until sauce thickens. If too thick, add a splash of water to adjust consistency.
  5. Combine Salmon and Sauce: Transfer cooked salmon bites to a serving dish and toss gently with the thickened teriyaki sauce. Alternatively, drizzle the sauce over salmon when serving in individual rice bowls.
  6. Assemble Rice Bowls: Prepare bowls with cooked rice, shelled edamame, sliced cucumbers, shredded carrots, and any optional toppings like avocado, green onions, pickled onions, or toasted sesame seeds. Add the glazed salmon bites on top and drizzle any remaining teriyaki sauce over the bowl. Serve immediately.

Notes

  • Marinate salmon up to 8 hours for deeper flavor; avoid excessive marinating to prevent fish from becoming mushy.
  • If you don’t have an air fryer, baking the salmon bites yields excellent results.
  • Adjust the amount of red pepper flakes to control heat level or omit for mild flavor.
  • Serve over rice or your choice of grains for a complete meal.
  • Leftover sauce can be refrigerated and used within 3-4 days as a glaze or dipping sauce.

Find it online: https://recipethrive.com/teriyaki-salmon-bites-with-rice-bowl-and-vegetables-recipe/