Honey-Garlic Salmon Bites with Rice and Cucumber Ribbons

Steps

1. Step 1

   Put the rinsed rice, water and salt in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook for 15 minutes. Take it off the heat and leave it covered until you serve.

   18 min, hands-off

   • 1 1/2 cups short-grain or jasmine rice
   • 2 1/4 cups water
   • 1/2 tsp salt
2. Step 2

   While the rice cooks, run a vegetable peeler down the length of each cucumber to make long thin ribbons, turning as you go and stopping when you reach the seedy core. Put the ribbons in a bowl.

   5 min

   • 2 English cucumbers
3. Step 3

   Whisk the rice vinegar, sesame oil, honey and salt together in a small bowl, pour over the cucumbers and toss. Sprinkle with the sesame seeds and refrigerate until serving.

   3 min

   • 1 tbsp rice vinegar
   • 2 tsp toasted sesame oil
   • 1 tsp honey
   • 1/4 tsp salt
   • 2 tsp toasted sesame seeds
4. Step 4

   Pat the salmon cubes very dry with paper towels, then toss them in a bowl with the salt, pepper and cornstarch until lightly coated.

   5 min

   • 1 1/2 lb skinless salmon fillet
   • 1/2 tsp salt
   • 1/4 tsp black pepper
   • 2 tsp cornstarch
5. Step 5

   Stir the honey, soy sauce and rice vinegar together in a small bowl and set it near the stove.

   2 min

   • 3 tbsp honey
   • 3 tbsp soy sauce
   • 1 tbsp rice vinegar
6. Step 6

   Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until it shimmers. Add the salmon in a single layer, leaving space between the pieces, and sear without moving them for 2 minutes, until deeply browned. Turn each piece and cook 2 minutes more, until just opaque in the center. Move the salmon to a plate.

   6 min

   • 1 tbsp neutral oil, such as canola or avocado
7. Step 7

   Turn the heat to medium-low. Add the garlic and red pepper flakes to the pan and cook for 30 seconds, stirring, until fragrant but not browned. Pour in the honey-soy mixture and simmer for 1 to 2 minutes, stirring, until it thickens enough to coat a spoon.

   3 min

   • 4 cloves garlic
   • 1/2 tsp red pepper flakes
8. Step 8

   Return the salmon to the pan and spoon the glaze over the pieces, turning gently, for about 30 seconds, until they are shiny and coated. Take the pan off the heat.

   1 min

9. Step 9

   Fluff the rice and divide it among four bowls. Spoon the salmon bites and any glaze left in the pan over the rice, add a pile of cucumber ribbons to each bowl and scatter the scallions over the top.

   5 min

   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026