Teriyaki Salmon Avocado Rice Stack

The Teriyaki Salmon Avocado Rice Stack is a visually stunning and deliciously layered dish that brings together savory glazed salmon, creamy avocado, and perfectly seasoned rice. It's a fresh and flavorful fusion meal that’s ideal for lunch, dinner, or impressing guests with a sushi-inspired presentation.

Ingredients:

For the Rice:

• 2 cups cooked sushi rice (short-grain rice)

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1/2 teaspoon salt

For the Teriyaki Salmon:

• 2 salmon fillets, skin removed and cut into cubes

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon mirin or rice wine

• 1 teaspoon sesame oil

• 1 teaspoon minced garlic

• 1 teaspoon grated ginger

For the Stack:

• 1 ripe avocado, diced

• 1 tablespoon lemon or lime juice (to prevent browning)

• 1 tablespoon mayonnaise (optional, for creaminess)

• Sesame seeds, for garnish

• Green onions, thinly sliced, for garnish

Directions:

1. In a small bowl, mix the rice vinegar, sugar, and salt. Stir it into the cooked rice while it’s still warm. Let the rice cool to room temperature.

2. In a pan over medium heat, combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Add the salmon and cook for 3-5 minutes, stirring until the sauce thickens and the salmon is glazed.

3. In another bowl, mix the diced avocado with lemon or lime juice. Add a bit of mayo if desired for a creamier texture.

4. To assemble, use a food ring mold or a clean round container. First layer the rice, then the avocado, and finally the teriyaki salmon on top. Press gently to form the stack.

5. Carefully lift the mold and garnish with sesame seeds and green onions.

6. Serve immediately while the salmon is warm and the avocado is fresh.

Nutrients (per serving, approx.):

• Calories: 430

• Total Fat: 18g

• Saturated Fat: 3g

• Cholesterol: 50mg

• Sodium: 600mg

• Total Carbohydrate: 42g

• Dietary Fiber: 4g

• Sugars: 8g

• Protein: 25g