Description
Teriyaki Salmon Avocado Stack is a visually stunning and delicious dish combining tender salmon glazed in homemade teriyaki sauce, perfectly seasoned sushi rice, and creamy ripe avocado. This layered stack creates a harmonious balance of savory, sweet, and fresh flavors, ideal as a sophisticated appetizer or light meal.
Ingredients
Scale
Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp fresh ginger, minced
- 1 tbsp 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)
Fresh Components
- 2 ripe avocados
- 1 tbsp lime juice
- 1 tbsp sesame seeds
- 2 stalks green onions, finely sliced
- Optional: cucumber slices
Instructions
- Make Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, minced ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring continuously for 5-7 minutes until the sauce thickens slightly. Remove from heat and set aside to cool.
- Marinate and Cook Salmon: Place the salmon fillets in a shallow dish and pour half of the cooled teriyaki sauce over them. Marinate for 15 minutes. Heat sesame oil in a non-stick skillet over medium-high heat. Cook the salmon fillets for 8-10 minutes total, starting skin-side down if skin-on, until a golden crust forms; flip carefully and cook through. Remove from heat and let cool slightly, then flake the salmon into pieces.
- Prepare Sushi Rice: Cook the sushi rice according to the package instructions. While still warm, gently fold in the rice vinegar, sugar, and salt mixture. Spread the rice out to cool to room temperature, about 25 minutes, for best texture.
- Prepare Avocados: Slice the ripe avocados and toss with lime juice to prevent browning.
- Assemble the Stacks: Using a cylindrical mold or small bowl, layer a base of sushi rice, followed by flaked teriyaki salmon, and a layer of sliced avocado. Press gently to compact each layer. Repeat layering if desired. Sprinkle sesame seeds and green onions on top. Optionally, garnish with thin cucumber slices. Each stack takes about 5 minutes to assemble.
Notes
- Ensure the sushi rice is fully cooled before layering to maintain the structure of the stack.
- Marinate the salmon for at least 15 minutes but no longer than 30 to avoid overpowering the fish.
- Use ripe but firm avocados to maintain texture in the stack.
- For gluten-free option, use gluten-free soy sauce.
- Leftover teriyaki sauce can be refrigerated for up to a week.
