Description
This Teriyaki Salmon Avocado Rice Stack is a fresh and flavorful twist on sushi-style flavors, featuring tender teriyaki-glazed salmon, creamy avocado, and seasoned sushi rice layered in a vibrant stack. Perfect for a healthy lunch or impressive appetizer, it’s loaded with protein, healthy fats, and umami goodness. Keywords: Teriyaki Salmon Avocado Rice Stack, sushi stack, healthy salmon recipe, avocado salmon rice bowl
Ingredients
Units
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- 1 cup sushi rice, cooked and seasoned with rice vinegar
- 2 salmon fillets, skinless
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 avocado, diced
- 1/2 cucumber, finely chopped
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 1 sheet nori, finely chopped (optional)
- 1 green onion, sliced
- Salt to taste
- Oil for searing
Instructions
- In a small bowl, combine soy sauce, mirin, honey, and sesame oil to make teriyaki sauce.
- Heat a skillet over medium heat with a bit of oil. Sear the salmon for 2–3 minutes per side. Add teriyaki sauce and simmer until thickened and the salmon is glazed. Flake the salmon gently.
- Toss diced avocado and cucumber with rice vinegar and a pinch of salt.
- To assemble: In a round mold or small bowl lined with plastic wrap, layer half the rice, then cucumber-avocado mix, then teriyaki salmon. Press gently and unmold onto a plate. Repeat for the second stack.
- Garnish with sesame seeds, green onions, and chopped nori (if using).
Notes
- You can substitute cooked quinoa or brown rice for a healthier base.
- Add sriracha mayo or wasabi aioli on top for an extra kick.
- For a gluten-free version, use tamari instead of soy sauce.
Nutrition
- Calories: 450
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
