Teriyaki Salmon Avocado Rice Stack
Learn how to make a fresh and flavorful Teriyaki Salmon Avocado Rice Stack. A stunning Japanese-inspired dish perfect for any season!
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.