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Teriyaki Salmon Avocado Rice Stack

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 fillets salmon (skinless)
  • 1/2 cup teriyaki sauce (store-bought or homemade)
  • 2 cups cooked rice (white or brown)
  • 1 tablespoon rice vinegar (optional)
  • 1 teaspoon salt
  • 2 ripe avocados (peeled and pitted)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1/4 teaspoon salt
  • 2 tablespoons sesame seeds (toasted)
  • 2 stalks green onions (sliced)

Method
 

  1. Marinate the salmon fillets in 1/2 cup of teriyaki sauce for at least 15 minutes.
  2. Preheat the grill to medium-high heat.
  3. Grill the marinated salmon for about 4-5 minutes on each side, or until it’s cooked through and flakes easily with a fork.
  4. Mix the cooked rice with 1 tablespoon of rice vinegar (if using) and 1 teaspoon of salt in a mixing bowl.
  5. Stir until combined, giving your rice a subtle tangy flavor.
  6. Mash the ripe avocados in a bowl with 1 tablespoon of freshly squeezed lime juice and 1/4 teaspoon of salt until creamy.
  7. Layer using a ring mold, starting with a generous scoop of rice at the bottom, followed by a smooth layer of avocado, and then top it off with grilled salmon.
  8. Repeat the layers until all ingredients are used, finishing with salmon on top.
  9. Garnish your creation with 2 tablespoons of toasted sesame seeds and sliced green onions for an extra pop of texture and freshness before serving.

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