If you’re craving something fresh, flavorful, and absolutely stunning on the plate, this Teriyaki Salmon Avocado Rice Stack is a must-try. It’s a beautiful fusion of textures and flavors—flaky teriyaki-glazed salmon, creamy avocado slices, and perfectly cooked rice, layered into a stack that looks as good as it tastes.
This dish is inspired by modern Japanese cuisine, where balance and presentation go hand in hand. It’s the kind of recipe you’d expect to see at a trendy Tokyo café or sushi bar, but it’s delightfully easy to make at home.
Whether you’re serving this in summer when light, clean flavors are a must—or cozying up in winter with a nourishing bowl of goodness—this rice stack delivers freshness, protein, and style.
Why You’ll Love This Teriyaki Salmon Avocado Rice Stack
- Visually stunning: Each layer is beautifully defined and colorful.
- Healthy & satisfying: Packed with omega-3s, good fats, and whole grains.
- Meal-prep friendly: Can be made in advance and stacked when ready to serve.
- Versatile: Enjoy warm or chilled, depending on the season.
Ingredients (Serves 4)
- 1 pound salmon fillet
- ¼ cup teriyaki sauce
- ¼ teaspoon salt
- 1 avocado, sliced
- 2 cups cooked rice (white or brown)
- ¼ cup green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
- Optional: seaweed sheets for wrapping
How to Make Teriyaki Salmon Avocado Rice Stack
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Step 2: Glaze the Salmon
Place the salmon fillet in the baking dish. Pour the teriyaki sauce evenly over the top and sprinkle with salt. Let it marinate while the oven finishes preheating.
Step 3: Bake the Salmon
Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the fillet.
Step 4: Cook the Rice
While the salmon bakes, prepare your rice according to package instructions. Brown rice adds a nutty depth, while white rice offers a classic sticky texture. Set the cooked rice aside to cool slightly.
Step 5: Flake the Salmon
Once baked, allow the salmon to rest for 5 minutes. Then use a fork to gently flake it into bite-sized chunks.
Step 6: Assemble the Stack
Using a bowl, mold, or just a gentle hand:
- Start with a scoop of rice at the base.
- Add a layer of flaked teriyaki salmon.
- Top with thin slices of avocado.
- Repeat the layering until all ingredients are used, ending with avocado.
Step 7: Garnish and Serve
Sprinkle chopped green onions and sesame seeds on top. Serve with optional seaweed sheets for wrapping each bite.
Tips for the Perfect Rice Stack
- Use a round mold or ramekin: To shape perfect stacks, press the layers gently into a mold and then invert onto a plate.
- Chill before stacking: Slightly cooled rice and salmon help the stack hold its shape better.
- Avocado freshness: Slice the avocado just before assembling to prevent browning.
- Want a spicy kick? Add a drizzle of sriracha mayo or wasabi sauce over the top.
What to Serve with Teriyaki Salmon Avocado Rice Stack
This stack stands beautifully on its own, but you can elevate the meal with a few light sides:
- Miso soup or a ginger broth
- Seaweed salad or cucumber sunomono
- Pickled ginger or daikon for brightness
- Edamame sprinkled with sea salt
Storing and Make-Ahead Tips
To store: Keep individual ingredients in separate airtight containers in the fridge for up to 2 days. Assemble the stack just before serving for the best appearance and texture.
Meal prep idea: Portion rice, salmon, and avocado into jars or containers with layers for grab-and-go lunches.
From My Kitchen to Yours
This Teriyaki Salmon Avocado Rice Stack is more than just a meal—it’s a layered celebration of flavor and health. Inspired by the art of Japanese simplicity, each component offers texture and contrast: the sticky rice, rich salmon, buttery avocado, and punchy green onions.
It’s one of those recipes you’ll turn to again and again—when you want to impress a guest, nourish your body, or simply create something beautiful with everyday ingredients.
Teriyaki Salmon Avocado Rice Stack
Ingredients
- 1 pound salmon fillet
- ¼ cup teriyaki sauce
- ¼ teaspoon salt
- 1 avocado sliced
- 2 cups cooked rice white or brown
- ¼ cup green onions chopped
- 1 tablespoon sesame seeds for garnish
Optional: seaweed sheets for wrapping
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Step 2: Glaze the Salmon
- Place the salmon fillet in the baking dish. Pour the teriyaki sauce evenly over the top and sprinkle with salt. Let it marinate while the oven finishes preheating.
Step 3: Bake the Salmon
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the fillet.
Step 4: Cook the Rice
- While the salmon bakes, prepare your rice according to package instructions. Brown rice adds a nutty depth, while white rice offers a classic sticky texture. Set the cooked rice aside to cool slightly.
Step 5: Flake the Salmon
- Once baked, allow the salmon to rest for 5 minutes. Then use a fork to gently flake it into bite-sized chunks.
Step 6: Assemble the Stack
- Using a bowl, mold, or just a gentle hand:
- Start with a scoop of rice at the base.
- Add a layer of flaked teriyaki salmon.
- Top with thin slices of avocado.
- Repeat the layering until all ingredients are used, ending with avocado.
Step 7: Garnish and Serve
- Sprinkle chopped green onions and sesame seeds on top. Serve with optional seaweed sheets for wrapping each bite.
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