Salmon Cucumber Bites

These Salmon Cucumber Bites are a bite-sized twist on a sushi-style appetizer, perfect for parties or anytime snacking. Crispy fresh cucumbers topped with sushi-grade salmon, creamy avocado dressing, and a pop of fresh microgreens deliver serious flavor in one crunchy, creamy bite.

This recipe is for anyone who loves sushi flavors but wants something more casual to serve at a gathering. It looks fancy, but it’s incredibly easy to pull together. Each bite is balanced with tangy, salty, and creamy notes, and the textures make it seriously satisfying.

Helpful Tips

• Use cooked or sushi-grade salmon: You can choose if you want cooked or raw salmon. If you’re serving it raw, the quality of the salmon matters. Look for sushi-grade at a trusted fish counter or Japanese market.
• Assemble just before serving: The cucumbers can get soggy if they sit too long with toppings. Prep everything ahead, then assemble right before serving for the best crunch.

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Salmon Cucumber Bites

If you like sushi but want something snackable and easy to serve, these Salmon Cucumber Bites are your next go-to appetizer.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American

Servings 20 appetizers

Calories 39 kcal

Ingredients

  

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• 5 ounces sushi grade salmon
• 1 teaspoon soy sauce
• 1/2 teaspoon Togarashi seasoning
• 1/2 small avocado
• 1/4 cup mayonnaise
• 1/2 teaspoon lime juice
• 2 sprigs cilantro
• ¼ teaspoon salt
• 1 small cucumber
• Micro arugula for topping

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Instructions

 

• For the salmon, you can cook it or serve it raw. For cooked, season the salmon with salt and pepper. Saute on medium low heat in a skillet for 3 minutes per side. Remove from the pan and let cool. For raw, cut the salmon into small cubes.
• Place the salmon in a bowl. Add the soy sauce and togarashi seasoning. Stir to combine.
• In a food processor, blend together the avocado, mayo, lime juice, cilantro, and salt. I like to add this sauce to a squeeze bottle or piping bag.
• To assemble, squeeze some avocado mayo onto each cucumber slice.
• Cut the cucumber into thin slices (not too thin). Pat them dry with a paper towel. Season with salt.
• Squeeze on some avocado mayo. Then top with the salmon and the microgreens.

Nutrition

Calories: 39kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 68mgPotassium: 83mgFiber: 0.5gSugar: 0.3gVitamin A: 53IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg

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