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–+ servings
Jessica

Teriyaki Salmon Avocado Rice Stack: A Flavorful Delight!

A delicious and visually appealing dish featuring layers of teriyaki salmon, avocado, and rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound salmon fillets
  • 1/4 cup teriyaki sauce
  • 1 ripe avocado sliced
  • 1/2 cup cucumber thinly sliced
  • 1/4 cup green onions chopped
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Place the salmon fillets on the prepared baking sheet. Season with salt and pepper, then brush with teriyaki sauce.
  3. Bake the salmon for 12-15 minutes or until cooked through and flakes easily with a fork.
  4. While the salmon is baking, prepare the rice by fluffing it with a fork.
  5. In a large bowl, combine the cooked rice with olive oil and a pinch of salt. Mix well.
  6. Once the salmon is done, remove it from the oven and let it cool slightly. Flake the salmon into bite-sized pieces.
  7. To assemble the stacks, use a round mold or a small bowl. Start with a layer of rice at the bottom, followed by a layer of flaked salmon, then a layer of avocado slices, and finally a layer of cucumber.
  8. Carefully remove the mold and repeat the stacking process for the remaining ingredients.
  9. Garnish each stack with chopped green onions and a sprinkle of sesame seeds.

Nutrition

Serving: 1stackCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 1g

Notes

  • For added crunch, include shredded carrots or radishes in the stack.
  • To make it a spicy version, drizzle sriracha or add sliced jalapeños between the layers.

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