Teriyaki Salmon Bites
Quick and easy teriyaki salmon bites that are packed with flavor and perfect for any occasion.
Ingredients
For the Marinade
- ¼ cup soy sauce Use gluten-free soy sauce for a gluten-free option.
- ¼ cup honey Maple syrup can be used for a vegan option.
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Main Ingredients
- 1 pound salmon fillet, cut into bite-sized cubes
- 1 cup jasmine rice Can substitute with quinoa or cauliflower rice.
- 2 cups water
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
Preparation
- Start by cutting your fresh salmon fillet into bite-sized cubes.
- In a medium bowl, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk together until well blended.
- Add the salmon cubes to the marinade. Toss to ensure they are well-coated, cover, and refrigerate for at least 30 minutes.
- While the salmon is marinating, rinse the jasmine rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed jasmine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
Cooking
- Remove the salmon cubes from the marinade and set aside. Reserve the marinade for later use.
- Heat a non-stick pan over medium heat and add the marinated salmon cubes. Cook for about 3-4 minutes, turning halfway through.
- After the salmon is cooked, pour the reserved marinade into the pan and simmer for an additional 2 minutes to thicken.
- Serve the salmon bites over a bed of fluffy jasmine rice and drizzle some of the reserved sauce on top.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
For better results, allow the salmon to rest after cooking to retain moisture. Adjust cooking time for substitutes like tofu or tempeh accordingly. Add a splash of citrus juice at the end for brightness.