Teriyaki Salmon Avocado Rice Stack Recipe

The Teriyaki Salmon Avocado Rice Stack is a fusion delight that combines the rich, savory flavors of teriyaki-glazed salmon with creamy avocado and perfectly seasoned rice. This dish is not only visually stunning with its layered presentation but also packed with nutrients like Omega-3s, healthy fats, and essential vitamins. Ideal for a fancy dinner or a quick yet impressive lunch, the Teriyaki Salmon Avocado Rice Stack brings the freshness of sushi to your plate without the need for advanced culinary skills. Let’s dive into the step-by-step process to create this beautiful and delectable stack.

Ingredients:

For the Teriyaki Salmon:

• 2 salmon fillets (6 oz each)
• 1/4 cup soy sauce (low-sodium)
• 2 tablespoons mirin
• 2 tablespoons sake (optional)
• 2 tablespoons brown sugar
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon sesame oil

For the Rice:

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the Avocado Layer:

• 2 ripe avocados, diced
• 1 tablespoon lime juice
• Salt and pepper to taste

Additional Ingredients:

• 1 tablespoon sesame seeds (white or black)
• 2 green onions, finely chopped
• 1/4 cup cucumber, finely diced (optional)
• Nori sheets, cut into thin strips (optional)

Preparation:

Step 1: Prepare the Teriyaki Sauce

1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
3. Stir continuously until the sauce thickens slightly, about 5-7 minutes.
4. Remove from heat and set aside.

Step 2: Marinate and Cook the Salmon

1. Place salmon fillets in a shallow dish and pour half of the teriyaki sauce over them.
2. Let the salmon marinate for at least 15 minutes, turning once to coat evenly.
3. Preheat a non-stick skillet over medium heat and add sesame oil.
4. Place the marinated salmon fillets skin-side down in the skillet.
5. Cook for 4-5 minutes on each side, or until the salmon is cooked through and caramelized. Brush with additional teriyaki sauce while cooking.
6. Remove from heat and let the salmon cool slightly before flaking it into bite-sized pieces.

Step 3: Cook the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed rice and water. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and let it simmer for 15 minutes.
4. Remove from heat and let the rice sit, covered, for an additional 10 minutes.
5. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice.
6. Let the rice cool to room temperature before using.

Step 4: Prepare the Avocado Layer

1. In a bowl, combine diced avocados with lime juice.
2. Season with salt and pepper to taste. Mash lightly if desired for a smoother texture.
3. Set aside for layering.

Step 5: Assemble the Teriyaki Salmon Avocado Rice Stack

1. Use a cylindrical mold or a small bowl to shape the stack.
2. Start by pressing a layer of seasoned rice at the bottom.
3. Add a layer of flaked teriyaki salmon, pressing gently.
4. Follow with the mashed avocado mixture.
5. Repeat the layers if desired for a taller stack.
6. Carefully remove the mold or invert the bowl onto a serving plate.
7. Garnish with sesame seeds, chopped green onions, and cucumber if using.
8. Drizzle a bit of the remaining teriyaki sauce over the stack for extra flavor.

Variations:

• Spicy Kick: Add a dollop of sriracha or spicy mayo between the layers for a spicy twist.
• Vegetarian Version: Swap the salmon with grilled tofu or roasted vegetables like bell peppers and zucchini.
• Brown Rice Substitute: For a healthier option, use brown rice instead of sushi rice.
• Mango Twist: Add a layer of diced mango for a sweet, tropical flavor.

COOKING Note:

• For an extra crispy skin, use a hot skillet and press down lightly on the salmon when cooking skin-side down.
• Be mindful not to overcook the salmon; it should be moist and tender inside.
• Use a sharp knife to dice the avocado and other ingredients to keep the presentation clean and professional.

Serving Suggestions:

• Serve with a side of miso soup or a fresh seaweed salad.
• Pair with pickled ginger and wasabi for a complete sushi-like experience.
• Enjoy with a glass of chilled white wine or green tea.

Tips:

• Mold Hack: If you don’t have a ring mold, you can use a cleaned tuna can with both ends removed.
• Avoid Soggy Rice: Let the rice cool before assembling to prevent it from becoming too sticky.
• Teriyaki Balance: Taste the teriyaki sauce before marinating. Adjust the sweetness or saltiness to your preference by adding more sugar or soy sauce.
• Freshness: Use ripe but firm avocados to maintain the structure of the stack.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per serving):

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 40g
• Fat: 18g
• Sodium: 850mg
• Fiber: 5g
• Sugar: 8g

FAQs:

1. Can I use regular rice instead of sushi rice?
   • While you can use regular rice, sushi rice is stickier and holds the shape better. If using regular rice, consider adding extra vinegar to achieve a similar texture.
2. How long can I store the leftovers?
   • This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Avoid storing the avocado layer separately to prevent browning.
3. Can I make this dish gluten-free?
   • Yes, simply replace the soy sauce with a gluten-free tamari or coconut aminos.
4. What can I use if I don’t have sake?
   • If you don’t have sake, you can omit it or use dry sherry or white wine as a substitute.
5. Is there a way to make the salmon crispier?
   • Yes, you can broil the salmon for 1-2 minutes after pan-searing to get an extra crispy texture.

Conclusion:

The Teriyaki Salmon Avocado Rice Stack is a delightful fusion of flavors and textures that is sure to impress both your taste buds and your dinner guests. With its layers of tender teriyaki-glazed salmon, creamy avocado, and perfectly seasoned rice, this dish delivers a restaurant-quality experience right at home. Whether you’re preparing a special meal for loved ones or simply craving a unique twist on classic sushi flavors, this recipe is your go-to option. Enjoy the simplicity and elegance of this dish, and savor each delicious bite!

Teriyaki Salmon Avocado Rice Stack Recipe

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• Author: Imili Johnson
• Total Time: 50min

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Ingredients

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Ingredients:

For the Teriyaki Salmon:

• 2 salmon fillets (6 oz each)
• 1/4 cup soy sauce (low-sodium)
• 2 tablespoons mirin
• 2 tablespoons sake (optional)
• 2 tablespoons brown sugar
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon sesame oil

For the Rice:

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the Avocado Layer:

• 2 ripe avocados, diced
• 1 tablespoon lime juice
• Salt and pepper to taste

Additional Ingredients:

• 1 tablespoon sesame seeds (white or black)
• 2 green onions, finely chopped
• 1/4 cup cucumber, finely diced (optional)
• Nori sheets, cut into thin strips (optional)

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Instructions

Preparation:

Step 1: Prepare the Teriyaki Sauce

1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
3. Stir continuously until the sauce thickens slightly, about 5-7 minutes.
4. Remove from heat and set aside.

Step 2: Marinate and Cook the Salmon

1. Place salmon fillets in a shallow dish and pour half of the teriyaki sauce over them.
2. Let the salmon marinate for at least 15 minutes, turning once to coat evenly.
3. Preheat a non-stick skillet over medium heat and add sesame oil.
4. Place the marinated salmon fillets skin-side down in the skillet.
5. Cook for 4-5 minutes on each side, or until the salmon is cooked through and caramelized. Brush with additional teriyaki sauce while cooking.
6. Remove from heat and let the salmon cool slightly before flaking it into bite-sized pieces.

Step 3: Cook the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed rice and water. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and let it simmer for 15 minutes.
4. Remove from heat and let the rice sit, covered, for an additional 10 minutes.
5. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice.
6. Let the rice cool to room temperature before using.

Step 4: Prepare the Avocado Layer

1. In a bowl, combine diced avocados with lime juice.
2. Season with salt and pepper to taste. Mash lightly if desired for a smoother texture.
3. Set aside for layering.

Step 5: Assemble the Teriyaki Salmon Avocado Rice Stack

1. Use a cylindrical mold or a small bowl to shape the stack.
2. Start by pressing a layer of seasoned rice at the bottom.
3. Add a layer of flaked teriyaki salmon, pressing gently.
4. Follow with the mashed avocado mixture.
5. Repeat the layers if desired for a taller stack.
6. Carefully remove the mold or invert the bowl onto a serving plate.
7. Garnish with sesame seeds, chopped green onions, and cucumber if using.
8. Drizzle a bit of the remaining teriyaki sauce over the stack for extra flavor.

Notes

• For an extra crispy skin, use a hot skillet and press down lightly on the salmon when cooking skin-side down.
• Be mindful not to overcook the salmon; it should be moist and tender inside.
• Use a sharp knife to dice the avocado and other ingredients to keep the presentation clean and professional.

• Prep Time: 20
• Cook Time: 30

Nutrition

• Calories: 450
• Sodium: 850mg
• Protein: 30g