Table of Contents

Introduction

Imagine a dish that’s as beautiful to look at as it is delicious to eat. The Teriyaki Salmon Avocado Rice Stack layers tender flakes of salmon, creamy slices of avocado, and perfectly seasoned sushi rice to create a visually striking tower of flavor. Whether you’re hosting a dinner party or simply treating yourself to something special, this recipe transforms simple ingredients into a gourmet experience.

In this guide, you’ll learn every step—from cooking the ideal sushi rice to glazing salmon in a glossy teriyaki sauce. With clear instructions, plating tips, and creative variations, you’ll master this contemporary favorite in no time.

What Is a Teriyaki Salmon Avocado Rice Stack?

The Teriyaki Salmon Avocado Rice Stack is a deconstructed, sushi-inspired dish that showcases three main components: seasoned rice, glazed salmon, and ripe avocado. Instead of rolling these elements into a maki, we layer them vertically using a ring mold, giving each bite a perfect balance of textures and tastes.

For a deep dive into preparing flawless sushi rice, check out this comprehensive Seasoned Sushi Rice Guide.

Why You’ll Love This Dish

Flavor harmony: The sweet-savory teriyaki glaze complements the mild, buttery avocado and neutral rice.
Textural contrast: Each layer offers something different—sticky rice, flaky protein, and creamy fruit.
Visual appeal: The stacked presentation turns a weeknight meal into an Instagram-worthy creation.

To explore the origins and evolution of teriyaki, visit this detailed History of Teriyaki.

Key Ingredients

Salmon Fillets
- Choose skin-on or skinless, wild-caught or farmed—just ensure firm texture.
Teriyaki Sauce
- Soy sauce, mirin, brown sugar, ginger, garlic, and optional sake.
Sushi Rice
- Short-grain rice, seasoned with rice vinegar, sugar, and salt.
Avocado
- Ripe but firm; seasoned simply with lime juice and a pinch of salt.
Garnishes
- Sesame seeds, chopped scallions, thin nori strips, or pickled ginger.

Teriyaki Salmon Avocado Rice Stack with sesame seeds and scallions

Equipment & Prep

Ring mold or small, round bowl
Rice cooker or heavy-bottom pot
Nonstick skillet or grill pan
Mixing bowls, rubber spatula, sharp knife
Microplane for ginger and garlic

Step-by-Step Directions

1. Make the Teriyaki Sauce

In a small saucepan, combine:
- ½ cup soy sauce
- ¼ cup mirin
- 2 Tbsp brown sugar
- 1 tsp grated fresh ginger
- 1 clove minced garlic
Simmer gently for 5–7 minutes, stirring until slightly thickened.
Remove from heat and let cool to room temperature.

2. Marinate & Cook the Salmon

Marinate:
- Place salmon fillets in a shallow dish.
- Pour ⅓ cup of the cooled teriyaki sauce over them.
- Cover and refrigerate for 20–30 minutes.
Cook:
- Heat a nonstick skillet over medium-high heat.
- Sear salmon skin-side down for 3–4 minutes.
- Flip and cook 2–3 minutes more, brushing with extra sauce.
- Transfer to a plate; tent with foil and rest 5 minutes.
Flake:
- Remove skin (if any) and gently flake into bite-sized pieces.

3. Prepare the Sushi Rice

Rinse 1 cup short-grain rice under cold water until the runoff is clear.
Combine rice with 1¼ cups water in a rice cooker; cook according to manufacturer’s instructions.
While rice cooks, whisk 2 Tbsp rice vinegar, 1 Tbsp sugar, and ½ tsp salt until dissolved.
Transfer hot rice to a wooden or glass bowl.
Drizzle vinegar mixture over rice and fold gently with a rubber spatula to avoid mashing.
Let rice cool to lukewarm.

Prepare the Avocado Layer

Cut 2 ripe avocados in half; remove pits and peel.
Slice into ¼-inch wedges or dice for a smoother layer.
Squeeze fresh lime juice over pieces to prevent browning.
Season lightly with salt and toss gently.

Assemble the Rice Stack

Layering:
- Place a ring mold on your serving plate.
- Fill the bottom third with sushi rice. Press gently.
- Add a layer of flaked teriyaki salmon. Press again.
- Top with the seasoned avocado layer.
Unmold:
- Carefully lift the ring mold straight up.
- Smooth edges with a small spatula if needed.
Garnish:
- Drizzle remaining teriyaki sauce around the stack.
- Sprinkle with sesame seeds and chopped scallions.
- Add thin strips of nori for color contrast.

Serving Suggestions & Pairings

Accompaniments:
- Steamed edamame, miso soup, or seaweed salad.
Beverages:
- Green tea, sparkling water with lime, or a crisp sake.
Presentation Tip:
- Serve on a dark, matte plate to make colors pop.

Variations & Substitutions

Spicy Twist:
- Add a thin layer of sriracha mayo between rice and salmon.
Vegetarian Option:
- Replace salmon with pan-fried tofu cubes marinated in teriyaki.
Grain Swap:
- Use brown rice or cauliflower rice for a lighter stack.
Tropical Flair:
- Include diced mango or pineapple between layers for sweetness.

Make-Ahead & Storage

Keep components separate for up to 24 hours:
- Rice in an airtight container at room temperature.
- Salmon and sauce in the fridge.
- Avocado cut but unseasoned (best assembled last).
To reheat:
- Warm rice gently in the microwave with a damp paper towel.
- Reheat salmon briefly in a skillet, then re-flake.

Frequently Asked Questions

Can I use leftover rotisserie chicken?
- Yes. Shred chicken, toss in warm teriyaki sauce, and layer as usual.
How do I keep the stack stable?
- Press layers firmly and use a sturdy ring mold. Chill briefly before unmolding.
Is store-bought teriyaki sauce OK?
- Absolutely. Choose a high-quality brand and reduce on the stove for a thicker glaze.
What rice is best for stacking?
- Short-grain or sushi rice; its stickiness holds layers together.
Can I make this gluten-free?
- Substitute tamari for soy sauce and ensure your mirin is gluten-free.

Conclusion

The Teriyaki Salmon Avocado Rice Stack elevates simple, accessible ingredients into a restaurant-quality dish. With its harmonious flavors, striking presentation, and flexible variations, it’s perfect for impressing guests or enjoying a gourmet meal at home.