Sticky Teriyaki Salmon Bites with Rice and Edamame Tips, FAQ & printable recipe

Tips for success

For the crispiest salmon, make sure the cubes are very dry before coating with cornstarch. Pat them with paper towels and let them sit for a few minutes.

Use a heavy-bottomed skillet and heat the oil until it shimmers before adding the salmon. Do not move the cubes too soon; let them develop a golden crust on one side before turning.

The glaze will thicken as it cools, so don't over-reduce it on the stove. If you prefer a thinner sauce, add a tablespoon of water at the end.

For extra flavor, sprinkle with chopped scallions before serving. The recipe is versatile: you can use chicken thighs or tofu instead of salmon, adjusting cooking times accordingly.

Variations

• Spicy Teriyaki: Add 1 teaspoon of sriracha or chili flakes to the glaze for a spicy kick. Finish with a drizzle of chili oil and sliced red chiles for extra heat.
• Garlic Butter Teriyaki: After searing the salmon, melt 1 tablespoon of butter with the garlic before adding the glaze. The butter adds richness and a silky texture to the sauce.
• Sesame Crusted: Coat the salmon cubes with a mixture of cornstarch and toasted sesame seeds before searing. The seeds create a crunchy, nutty crust that pairs beautifully with the glaze.
• Pineapple Teriyaki: Add 1/4 cup of pineapple juice to the glaze and reduce the brown sugar to 1 tablespoon. The pineapple adds a fruity sweetness and helps tenderize the salmon.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The glaze will thicken when chilled; add a splash of water when reheating.

Freezer

The cooked salmon bites can be frozen for up to 1 month. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag.

Reheat

Reheat gently in a skillet over medium heat with a splash of water to loosen the glaze, or microwave in 30-second intervals.

Leftover teriyaki salmon bites can be stored in an airtight container in the refrigerator for up to 3 days. The glaze may thicken when chilled, but that's fine.

Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or in the microwave in 30-second intervals. The rice and edamame can be stored separately or together.

The teriyaki glaze can be made up to 3 days ahead and stored in the refrigerator. The salmon can be cut and coated with cornstarch up to 4 hours in advance; keep it chilled until ready to sear.

The rice and edamame can be cooked ahead and reheated. When ready to serve, simply sear the salmon, add the glaze, and assemble the bowls.

Serving ideas

Serve the teriyaki salmon bites over steamed jasmine rice, with a side of steamed edamame. Garnish with sesame seeds and, if desired, sliced scallions. For a complete meal, add a simple cucumber salad or a bowl of miso soup. The dish is best enjoyed hot, with the glaze still glossy and the salmon crisp.

The recipe makes 4 servings, but it's easy to scale up for a crowd. For a lighter option, serve the salmon over a bed of mixed greens instead of rice. The edamame adds a pop of color and a pleasant pop of texture. Pair with a cold glass of iced green tea or a light lager for a refreshing contrast.

Frequently asked questions

Recipe card

Sticky Teriyaki Salmon Bites with Rice and Edamame

Prep 10 minCook 12 minTotal 22 minServes 4

Ingredients

• 1 1/4 lb skinless salmon fillets, cut into 1-inch cubes
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 cups steamed jasmine rice
• 3/4 cup steamed edamame
• 1 tbsp sesame seeds

Instructions

1. Cut the salmon fillets into 1-inch cubes, removing any pin bones. Pat the cubes dry with paper towels. Place the cubes in a bowl, add the cornstarch, and toss gently until each piece is lightly coated. Set aside. If the rice and edamame are not already cooked, prepare them according to package directions and keep warm.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon cubes in a single layer, making sure not to overcrowd the pan. Sear for 2 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. The salmon should be just cooked through but still moist inside.
3. In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic. Pour the mixture into the skillet with the salmon. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 1 minute, stirring constantly, until the sauce thickens and coats the salmon pieces.
4. Continue to cook the salmon in the glaze for another 30 to 60 seconds, spooning the sauce over the cubes to coat them evenly. The glaze should be thick enough to cling to the salmon without being runny. Remove from heat immediately to avoid overcooking.
5. Divide the steamed jasmine rice between two or four serving bowls. Spoon the teriyaki salmon bites over the rice. Add the steamed edamame alongside. Sprinkle with sesame seeds and serve immediately.

Contains: fish, soy, gluten, sesame, sulfites

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.