Description
Teriyaki Salmon Avocado Rice Stack offers layers of flavor and texture. This easy, vibrant meal is perfect for a weeknight or a special treat. Quick and satisfying!
Ingredients
Scale
- Star Players:
- 2 salmon fillets (6oz each)
- 2 cups cooked short-grain sushi rice
- 2 ripe avocados
- Teriyaki Magic:
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tbsp sake (or chicken/vegetable broth)
- 2 tbsp brown sugar
- 1 tbsp fresh grated ginger
- 2 cloves fresh garlic, minced
- Finishing Touches:
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
- Sriracha mayo (optional, for drizzling)
Instructions
- Prep the Rice:: First things first, get that sushi rice going. Rinse it really well under cold water until it runs clear – this is where I always forget to rinse enough, and then it’s too starchy! Cook it according to package directions, usually in a rice cooker or on the stove. Once it’s done, let it sit, covered, for about 10 minutes, then fluff it gently. You want it warm and fluffy, ready for stacking. The kitchen starts to smell so comforting when the rice is cooking, like a warm hug.
- Whip Up the Teriyaki Sauce:: While the rice is doing its thing, let’s make that glorious teriyaki. In a small saucepan, whisk together the soy sauce, mirin, sake (or broth), brown sugar, grated ginger, and minced garlic. Bring it to a gentle simmer over medium heat, stirring occasionally, for about 5-7 minutes. You want it to thicken slightly, coating the back of a spoon. Don’t let it boil too vigorously, or it’ll reduce too much and get too salty, an oops moment I’ve had many times! It should smell sweet and savory, just heavenly.
- Cook the Salmon:: Pat your salmon fillets dry with a paper towel – this is key for a crispy skin, if you’re leaving it on! Season them lightly with salt and pepper. Heat a little oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and cook for about 4-5 minutes, until crispy. Flip and cook for another 3-5 minutes, depending on thickness, until it’s cooked through but still flaky. I always try not to overcook it, because dry salmon is just sad! You’ll see the color change from translucent to opaque, a beautiful transformation.
- Glaze the Salmon:: Once the salmon is almost done, pour about half of your prepared teriyaki sauce over the fillets in the pan. Let it simmer for a minute or two, allowing the sauce to coat and caramelize the salmon. Spoon some of that glossy sauce over the top as it cooks. This step makes the salmon so incredibly flavorful and gives it that beautiful sheen. Don’t drown it, just a nice glaze. I always make sure to get all the sides coated, too, for maximum taste in every bite of this Teriyaki Salmon Avocado Rice Stack.
- Prep the Avocado:: While the salmon cools slightly, slice your ripe avocados. I usually cut them into thin slices or small cubes. A little squeeze of lime juice here is a pro-tip to keep them from browning, something I learned after a few sad, brown avocado incidents. You want them fresh and vibrant, ready to add that creamy texture to our Teriyaki Salmon Avocado Rice Stack. This is where the dish really starts to look like something special, seeing all those colors come together.
- Assemble Your Teriyaki Salmon Avocado Rice Stack:: Now for the fun part! If you have a round food ring mold (about 3-4 inches), use it. If not, don’t sweat it – you can free-form it, it just won’t be as perfectly cylindrical, and that’s totally fine! Start with a layer of rice, gently pressing it down. Then, add a layer of avocado slices. Top that with a piece of your glazed salmon, breaking it up slightly if needed. Drizzle with more teriyaki sauce, sprinkle with sesame seeds and green onions. Carefully lift the mold, and behold! Your beautiful Teriyaki Salmon Avocado Rice Stack is ready. It looks so impressive, and the smell is just divine.