Description
This Teriyaki Salmon Avocado Rice Stack is a fresh, vibrant dish packed with flavor and nutrients. With tender teriyaki-glazed salmon, creamy avocado, and fluffy sushi rice, it’s a healthy, satisfying meal that’s quick to prepare and perfect for lunch or dinner.
Ingredients
For the Salmon:
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1 pound salmon fillet
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1/4 cup teriyaki sauce
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1/4 teaspoon garlic powder
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1/4 teaspoon ginger powder
For the Rice:
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1 cup sushi rice
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1 1/2 cups water
For the Avocado:
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1 ripe avocado, sliced
For the Toppings:
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1/4 cup chopped scallions (green onions)
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1/4 cup sesame seeds (toasted or plain)
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1/4 cup pickled ginger
Instructions
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Cook the Rice:
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Rinse sushi rice until water runs clear. Combine with 1½ cups water in a saucepan and bring to a boil.
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Reduce heat, cover, and simmer for 18–20 minutes. Let sit off heat for 10 minutes, then fluff.
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Marinate the Salmon:
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Mix teriyaki sauce, garlic powder, and ginger powder.
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Place salmon in a dish, pour marinade over, and refrigerate for 30–60 minutes.
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Cook the Salmon:
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Heat a grill pan or skillet over medium heat.
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Lightly oil, then place salmon skin-side down. Cook 4–5 minutes per side until done.
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Let rest, then slice thinly.
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Assemble the Stack:
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On each plate, layer sushi rice, sliced salmon, and avocado.
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Garnish with scallions, sesame seeds, and pickled ginger.
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Notes
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Add red pepper flakes to the marinade for heat.
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Substitute with brown rice or quinoa for a whole grain version.
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Serve with soy sauce and wasabi for dipping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
