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This Teriyaki Glazed Salmon and Avocado Stack with Rice brings together tender marinated salmon, creamy avocado, and perfectly cooked sushi rice for a fresh and satisfying meal. It's a vibrant dish that balances savory and rich flavors while offering a touch of Japanese-inspired flair right at home.
I first made this when experimenting with salmon and Japanese flavors, and now it is a go-to dinner that always feels special yet effortless.
Ingredients
- Salmon fillets: about six ounces each, fresh quality will shine, look for firm flesh and a mild ocean scent
- Teriyaki sauce: the marinade adds sweetness and umami, choose one that balances soy and ginger well
- Sushi rice: sticky rice is key for the stack structure, rinse well before cooking for fluffiness
- Ripe avocado: creamy texture contrasts beautifully with the salmon, choose one slightly soft but not mushy
- Sesame seeds: provides a subtle nutty crunch, lightly toast them if you want extra aroma
- Green onions: finely chopped, fresh and sharp to brighten the dish
Step-by-Step Instructions
- Prepare the Rice:
- Rinse one cup of sushi rice under cold water until the water runs clear. This removes surface starch and helps the rice cook evenly. Cook the rice according to package instructions, usually about twenty minutes. Let the cooked rice cool to room temperature to prevent it from steaming when stacking.
- Marinate the Salmon:
- Place two salmon fillets in a shallow dish or ziplock bag and pour one quarter cup of teriyaki sauce over them. Turn to coat evenly and refrigerate for fifteen to twenty minutes. This step infuses the salmon with sweet and savory notes and tenderizes the fish.
- Cook the Salmon:
- Heat a grill or nonstick pan over medium-high heat. Lay the fillets skin-side down and cook for about six minutes until the skin crisps and the flesh starts to turn opaque. Carefully flip and cook another six minutes or until the salmon is flaky but still moist inside. Remove and rest briefly.
- Prepare the Avocado:
- While the salmon cooks, slice one ripe avocado in half lengthwise. Remove the pit carefully and scoop out the flesh with a spoon. Slice the avocado thinly to layer beautifully.
- Assemble the Stack:
- In serving bowls or plates, start by shaping a base layer of sushi rice. Top evenly with slices of the cooked salmon then arrange avocado slices over the top. Drizzle additional teriyaki sauce for extra flavor. Garnish with sesame seeds and finely chopped green onions for texture and color.
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My favorite ingredient is the avocado because of its creamy contrast to the glazed salmon. One memorable evening my family gathered around the table marveling at how something so simple could taste this fresh and indulgent.
Storage tips
Store any leftovers in an airtight container in the fridge and consume within two days. Reheat gently to avoid drying out the salmon or mushy rice. You can also enjoy the stack cold the next day as a quick lunch.
Ingredient substitutions
If sushi rice is unavailable, short grain rice is your next best option but avoid long grain which is too dry. For salmon you could try trout or tuna steaks with the same method. Use tamari instead of teriyaki sauce for a gluten-free version and try lime juice if you want a fresh citrus twist instead of avocado sometimes.
Serving suggestions
Pair this stack with a simple cucumber salad or steamed edamame for a light side. A cold glass of crisp white wine or cold green tea balances the richness nicely.
Cultural context
This dish is inspired by Japanese cuisine where sushi rice forms the foundation of many dishes. Teriyaki glazing brings a sweet and savory alignment typical of traditional cooking but here it is adapted for home convenience and presentation as a stacked bowl.
Recipe FAQs
- → What type of salmon works best for this dish?
Fresh, firm salmon fillets such as sockeye or Atlantic salmon are ideal as they hold up well during grilling and absorb flavors nicely.
- → How should the sushi rice be prepared?
Rinse the sushi rice under cold water until clear, then cook with water according to package instructions. Let it cool before assembling to prevent sogginess.
- → Can I substitute teriyaki sauce with another glaze?
Yes, alternatives like soy glaze with honey or miso-based sauces work well while keeping the savory-sweet profile.
- → What is the best way to cook the salmon for this stack?
Grill or pan-sear the marinated salmon on medium-high heat, skin-side down first, to develop a flavorful crust while keeping the inside tender and flaky.
- → How should I store leftovers to maintain quality?
Place leftovers in an airtight container and refrigerate for up to two days. Reheat gently to keep the salmon moist and the avocado fresh.
- → Are sesame seeds essential for the flavor?
While they add a nutty crunch and visual appeal, you can omit or replace sesame seeds with toasted nuts or omit based on preference.