I made this Teriyaki Salmon Avocado Rice Stack one weekend when I wanted something fresh yet indulgent so I layered glossy teriyaki-glazed salmon with creamy avocado slices over a base of fluffy rice and topped it with crisp cucumber, sesame seeds, and green onions. The presentation felt like something from a restaurant, yet it was surprisingly easy to put together at home.

What I love most about this dish is how the flavors and textures work together so the tender salmon pairs perfectly with the buttery avocado while the rice soaks up that sweet-savory teriyaki glaze. It’s a light yet satisfying meal that’s as much a treat for the eyes as it is for the taste buds, making it perfect for both a casual lunch and an elegant dinner.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Salmon fillet – Fresh and rich, the star protein of the dish.
Teriyaki sauce – Sweet-savory glaze that coats the salmon beautifully.
Avocado – Creamy texture that balances the sauce.
Cooked sushi rice – Fluffy base with a subtle stickiness.
Cucumber – Fresh crunch to contrast the richness.
Sesame seeds – Adds nutty flavor and a touch of texture.
Green onions – Bright garnish for freshness and color.
Tools You’ll Need
Sharp knife – For clean slicing of salmon and avocado.
Cutting board – To prep all ingredients neatly.
Mixing bowl – For coating the salmon in teriyaki sauce.
Small saucepan – To warm the teriyaki sauce if needed.
Serving ring mold – To stack the layers neatly (optional but helpful).
Plate – For assembling and serving the stack.

Instructions

Step 1

I slice the salmon into bite-sized cubes and toss them in teriyaki sauce, letting them marinate briefly.

Step 2

I prepare the avocado by slicing it thinly and cutting the cucumber into delicate rounds.

Step 3

I place a serving ring mold on a plate and spoon a layer of cooked sushi rice at the bottom, pressing it gently to hold shape.

Step 4

I add a layer of avocado slices, then a layer of teriyaki salmon, and repeat the layering for height and presentation.

Step 5

I top the stack with cucumber slices, a sprinkle of sesame seeds, and chopped green onions.

Step 6

I carefully lift the mold to reveal the stacked layers and serve immediately.

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Tips

Use sushi-grade salmon for the best flavor and texture.

You can drizzle extra teriyaki sauce over the stack for added richness.

Chill the rice slightly before stacking to help it hold shape.

Ways to Serve

Serve as an appetizer for a dinner party.

Enjoy as a light lunch with miso soup on the side.

Pair with a fresh seaweed salad for a complete meal.

Frequently Asked Questions

Can I cook the salmon instead of serving it raw?

Yes, sear or bake the salmon before slicing for a cooked version.

Can I make Teriyaki Salmon Avocado Rice Stack ahead of time?

It’s best assembled fresh, but you can prep ingredients in advance.

What type of rice works best?

Sushi rice is ideal for its stickiness and subtle flavor.

See You in the Kitchen

I hope you try this Teriyaki Salmon Avocado Rice Stack because it’s as beautiful to present as it is delicious to eat, with layers of fresh flavor in every bite. I’d love to see your creations!

Happy Cooking!