Teriyaki Glazed Salmon Bites over Sticky Rice

• 1 ½ pounds salmon fillet, cut into bite-sized pieces
• ¼ cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 ½ cups sushi rice
• 1 ¾ cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced
• Vegetable oil spray
• Salt to taste

Steps

1. 1 Rinse the sushi rice until water runs clear, then drain.
2. 2 Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
3. 3 Meanwhile, whisk together teriyaki sauce, soy sauce, honey, ginger, and garlic in a small bowl.
4. 4 Preheat oven to 400°F. Spray a baking sheet with oil.
5. 5 Toss salmon bites with half of the sauce mixture and spread on the baking sheet.
6. 6 Bake for 12-15 minutes until salmon is cooked through, basting halfway through with remaining sauce.
7. 7 Once rice is cooked, remove from heat and let sit for 5 minutes. Stir in rice vinegar and sugar.
8. 8 Fluff rice with a fork and season lightly with salt.
9. 9 Serve salmon bites over sticky rice, sprinkle with sesame seeds and green onions.
10. 10 Drizzle any remaining sauce over the top for extra flavor.

Equipment

• Baking sheet
• Medium saucepan
• Whisk
• Baking spray

Variations

• Add pineapple chunks for a tropical twist.
• Substitute with cod or tilapia for a different texture.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute sushi rice with jasmine rice if needed.

Pairings

• Asian pear slices for a refreshing contrast.
• A crisp white wine like Sauvignon Blanc.

Nutrition

Tips

• For a crispy exterior, broil salmon for 1-2 minutes at the end, watching carefully to avoid burning.
• Customize your glaze with a splash of orange juice or mirin for extra zest.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave with a splash of water to keep the rice moist.

Freezing: Freeze cooked salmon bites separately before packing into a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Pair with a side of sautéed vegetables or a simple cucumber salad.
• Serve with a drizzle of sriracha mayonnaise for spice lovers.

FAQ