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Teriyaki Salmon Avocado Rice Stack

Delicious Teriyaki Salmon Avocado Rice Stack

Discover how to make a stunning Teriyaki Salmon Avocado Rice Stack that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Seafood
  • 2 fillets salmon about 6 oz each
Sauces
  • 1/4 cup teriyaki sauce
Grains
  • 1 cup sushi rice
Fruits
  • 1 ripe avocado
Toppings
  • 1 tablespoon sesame seeds
  • 2 green onions finely chopped

Equipment

  • grill or pan
  • Rice Cooker
  • Cutting Board
  • Knife
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Rinse sushi rice under cold water until clear. Cook according to package instructions (approximately 20 minutes) and let cool.
  2. Marinate salmon fillets in teriyaki sauce for 15-20 minutes.
Cooking
  1. Preheat grill or pan to medium-high heat. Cook salmon skin-side down for about 6 minutes on each side until flaky.
  2. Slice avocado in half, remove the pit, scoop out the flesh, and slice thinly.
Assembly
  1. Assemble by layering sushi rice as the base, followed by salmon slices and avocado.
  2. Drizzle with additional teriyaki sauce and garnish with sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 42gProtein: 30gFat: 28g

Notes

For variations, consider swapping salmon for grilled chicken or tofu and add toppings like pickled ginger or sriracha for spice.

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