Teriyaki Salmon Avocado Stack (Printable Version)
Tender teriyaki-glazed salmon layered with creamy avocado and sushi rice for a flavorful experience.
# Everything You’ll Need:
→ Seafood
01 -
2 salmon fillets, about 6 oz each
→ Sauce
02 -
1/4 cup teriyaki sauce
→ Grains
03 -
1 cup sushi rice
→ Produce
04 -
1 ripe avocado
05 -
2 green onions, finely chopped
→ Garnish
06 -
1 tablespoon sesame seeds
# Steps to Cook:
01 -
Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions, approximately 20 minutes. Allow to cool.
02 -
Place salmon fillets in a shallow dish and marinate with teriyaki sauce for 15 to 20 minutes.
03 -
Preheat grill or pan over medium-high heat. Cook salmon skin-side down for 6 minutes, then flip and cook for an additional 6 minutes until salmon flakes easily.
04 -
Slice avocado in half, remove the pit, scoop out flesh, and cut into thin slices.
05 -
Layer sushi rice as the base, top with sliced salmon followed by avocado. Drizzle with additional teriyaki sauce, then garnish with sesame seeds and chopped green onions.
# Extra Suggestions:
01 -
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to maintain texture.