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Teriyaki Salmon and Mango Avocado Rice Stack with vibrant ingredients

Teriyaki Salmon and Mango Avocado Rice Stack

A delicious, easy-to-make dish featuring teriyaki salmon, mango, and avocado layered over rice, perfect for a fancy yet simple dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the teriyaki sauce
  • 1/2 cup Soy sauce (low sodium if preferred)
  • 1/4 cup Honey or brown sugar For sweetness
  • 2 tablespoons Rice vinegar or apple cider vinegar For a little bite
  • 3 cloves Fresh garlic, minced
  • 1 tablespoon Fresh ginger, grated Or a small pinch of ground ginger
  • 1 teaspoon Sesame oil A few drops goes a long way
  • 1 tablespoon Cornstarch Plus water, optional for thickening
For the salmon
  • 4 fillets Salmon, skin-on or skinless Can also be substituted with shrimp, chicken, or tofu
  • 1 tablespoon Oil For cooking
For the stack
  • 2 cups Cooked rice Sushi rice or jasmine rice works well
  • 1 ripe Mango, diced
  • 1 ripe Avocado, diced Tossed with lime juice to prevent browning
  • 1 lime Lime juice, to taste For flavor
  • 1 tablespoon Salt For seasoning
For the sesame-nori confetti (optional)
  • 2 tablespoons Toasted sesame seeds
  • 1 sheet Nori, crumbled
  • 1 pinch Red pepper flakes or flaky salt Optional for added flavor

Method
 

Prepare the teriyaki sauce
  1. Combine soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch in a small pan.
  2. Simmer for a few minutes and stir in a cornstarch slurry if a thicker sauce is desired.
  3. Taste and adjust sweetness or saltiness if needed.
Cook the salmon
  1. Pat the salmon dry, season with a pinch of salt.
  2. Heat oil in a skillet over medium heat and cook the salmon for several minutes on each side until just barely cooked through.
  3. Spoon teriyaki sauce over the salmon and let it bubble for a minute.
  4. Remove from heat and let it rest.
Assemble the stack
  1. Pack warm or room temperature rice into a small measuring cup and flip it onto a plate.
  2. Layer on diced mango and avocado mixed with a squeeze of lime and sprinkle with salt.
  3. Add chunks of teriyaki salmon on top and finish with sesame-nori confetti.
  4. Optionally, add diced cucumber for extra crunch.

Notes

Meal prep tip: Store components separately to maintain freshness. Assemble the stack just before eating for the best experience. This dish can be enjoyed cold, making it great for lunches.