Description

This Teriyaki Salmon Avocado Stack is a delightful layered dish combining savory marinated salmon, perfectly seasoned sushi rice, and creamy avocado slices. Enhanced with a homemade teriyaki glaze, it offers a sophisticated flavor balance that’s perfect for a light lunch or elegant appetizer. The recipe involves marinating and pan-searing fresh salmon, preparing sushi rice, and artistically assembling the components into visually appealing stacks.

Ingredients

Scale

Teriyaki Sauce

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

Other

2 ripe avocados
1 tbsp lime juice
1 tbsp sesame seeds
2 stalks green onions, thinly sliced
1/2 cucumber, thinly sliced (optional)

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Instructions

Prepare Teriyaki Sauce: Combine soy sauce, mirin, brown sugar, minced ginger, and garlic in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring continuously until the sauce thickens slightly and becomes glossy. Remove from heat and set aside part of the sauce for marinating and use the rest for drizzling.
Marinate and Cook Salmon: Place the salmon fillets in a shallow dish and pour half of the prepared teriyaki sauce over them. Let them marinate for 15 minutes to absorb the flavors. Heat a non-stick skillet over medium heat, add sesame oil, and cook the salmon fillets for 8 to 10 minutes, about 4-5 minutes each side, until a golden crust forms and the salmon is cooked through but moist inside.
Cook Sushi Rice: Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions. While still warm, gently fold in a mixture of rice vinegar, sugar, and salt. Spread the seasoned rice on a plate or shallow tray to cool to room temperature over approximately 25 minutes, stirring occasionally to prevent clumping.
Prepare Avocado: Slice ripe avocados and toss gently with lime juice to prevent browning and add a light citrus flavor.
Assemble Stacks: Using a cylindrical mold or a small bowl as a mold, layer the cooled sushi rice first, followed by flaked cooked salmon, and then sliced avocado. Press gently to compress each layer evenly. Sprinkle the top with sesame seeds and sliced green onions. Optionally, add thin cucumber slices for extra crunch. Repeat for each serving. Each stack takes about 5 minutes to assemble.

Notes

Ensure the salmon is fresh and preferably skinless for easier flaking and stacking.
Cook sushi rice precisely to get the right sticky texture for stacking.
Use a sharp knife to slice avocado and cucumber for clean layers.
The teriyaki sauce can be made ahead and stored refrigerated for up to one week.
For extra presentation flair, garnish with additional sesame seeds or a drizzle of leftover teriyaki sauce before serving.