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Teriyaki Salmon Avocado Rice Stack

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The Teriyaki Salmon Avocado Rice Stack is a vibrant, flavorful dish featuring tender, flaky salmon, creamy avocado, and fluffy rice, all topped with green onions and sesame seeds. It’s a healthy, quick, and visually stunning meal that’s perfect for lunch or dinner.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 25-28 minutes
  • Yield: 2-4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Ingredients

1 pound salmon fillet

1/4 cup teriyaki sauce

1/4 teaspoon salt

1 avocado, sliced

2 cups cooked rice (white or brown)

1/4 cup green onions, chopped

1 tablespoon sesame seeds (for garnish)

Optional: seaweed sheets for stacking

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the salmon fillet in a baking dish, pour the teriyaki sauce over the salmon, and sprinkle with salt.
  3. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.
  4. While the salmon is baking, cook the rice according to the package instructions and set it aside.
  5. Once the salmon is done, allow it to cool for a few minutes before flaking it with a fork.
  6. In a serving dish, layer a scoop of rice at the bottom, followed by a layer of flaked salmon, then a layer of sliced avocado. Repeat the layers, finishing with avocado on top.
  7. Garnish with chopped green onions and sesame seeds. If desired, serve with seaweed sheets for wrapping the rice stack.

Notes

  • Swap the salmon for grilled chicken or tofu if preferred.
  • Add extra toppings like shredded carrots, cucumber, or chili flakes for more flavor and texture.
  • If you don’t have seaweed sheets, feel free to enjoy the stack without them or serve with a side of crispy seaweed snacks.
  • Squeeze lemon juice on the avocado slices just before serving to prevent browning.
  • This dish is gluten-free if you use gluten-free teriyaki sauce.

Nutrition