Description

This Teriyaki Salmon Avocado Stack is a vibrant, layered dish combining perfectly cooked teriyaki-glazed salmon, seasoned sushi rice, and creamy avocado, accented with lime juice and sesame seeds for a fresh, restaurant-quality appetizer or light meal. The recipe features a homemade teriyaki sauce simmered to perfection, salmon pan-seared for a crispy crust, and sushi rice seasoned with rice vinegar and sugar, all elegantly assembled into a visually stunning stack.

Ingredients

Scale

Teriyaki Sauce and Marinade

1/4 cup soy sauce
2 tbsp mirin
2 tbsp brown sugar
1 tsp fresh ginger, minced
1 tsp garlic, minced

Salmon

2 salmon fillets (6 oz each)
1 tbsp sesame oil

Sushi Rice

2 cups sushi rice
1/4 cup rice vinegar
1 tbsp sugar (for rice seasoning)
1 tsp salt (for rice seasoning)

Avocado Layer

2 ripe avocados
1 tbsp lime juice

Garnishes

1 tbsp sesame seeds
2 stalks green onions, thinly sliced
Cucumber slices (optional)

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Instructions

Make the Teriyaki Sauce: Combine soy sauce, mirin, brown sugar, minced ginger, and minced garlic in a small saucepan. Simmer on low to medium heat, stirring continuously until the sauce thickens slightly, approximately 5-7 minutes. Remove from heat and set aside.
Marinate and Cook the Salmon: Place the salmon fillets in a shallow dish and pour half of the prepared teriyaki sauce over them. Let marinate for 15 minutes to absorb the flavors. Heat sesame oil in a non-stick skillet over medium heat. Cook salmon for 8-10 minutes, allowing a golden crust to develop on one side before carefully flipping to cook the other side until just cooked through.
Prepare the Sushi Rice: Cook sushi rice according to the package instructions. Once cooked, transfer to a large bowl and gently fold in a mixture of rice vinegar, sugar, and salt to season. Allow the rice to cool completely, about 25 minutes, stirring occasionally to prevent clumping.
Assemble the Stacks: Using a cylindrical mold or small bowl as a form, begin layering with a base of the seasoned sushi rice. Top the rice with flaked pieces of cooked salmon, then add a layer of thinly sliced avocado tossed with lime juice to prevent browning. Press gently to compact the stack. Repeat this process for each stack, which should take about 5 minutes per stack.
Add Final Garnishes: Sprinkle the assembled stacks with toasted sesame seeds and sliced green onions. Optionally, place thin cucumber slices alongside for added freshness and texture.

Notes

Use fresh salmon for the best flavor and texture.
To prevent avocado browning, toss slices with lime juice just before assembling.
If you don’t have mirin, you can substitute with a mix of white wine and a pinch of sugar.
Allow the sushi rice to cool completely to ensure the stacks hold their shape.
For a gluten-free version, use gluten-free soy sauce or tamari.
The cucumber garnish is optional but adds a refreshing crunch.