🍣🐟 Teriyaki Salmon Avocado Rice Stack 

🧾 Ingredients

For the Salmon

• 2 salmon fillets (skinless, cut into cubes)
• Salt and black pepper
• 1 tbsp olive oil

For the Teriyaki Sauce

• 3 tbsp soy sauce
• 2 tbsp mirin (or honey as substitute)
• 1 tbsp sugar
• 1 tsp rice vinegar
• 1 tsp cornstarch + 2 tbsp water (for thickening)

For the Rice

• 2 cups cooked sushi rice or jasmine rice
• 1 tbsp rice vinegar
• 1 tsp sugar
• Pinch of salt

For Assembly

• 1 ripe avocado (sliced)
• 2 tbsp green onions (chopped)
• 1 tbsp sesame seeds (white & black mix)

👨‍🍳 Instructions

Step 1: Prepare the Rice

1. Mix warm cooked rice with rice vinegar, sugar, and salt.
2. Let it cool slightly while preparing other components.

Step 2: Cook the Salmon

1. Season salmon cubes with salt and pepper.
2. Heat oil in a pan over medium-high heat.
3. Sear salmon for 2–3 minutes until lightly golden on all sides.
4. Remove and set aside.

Step 3: Make Teriyaki Sauce

1. In the same pan, combine soy sauce, mirin (or honey), sugar, and rice vinegar.
2. Bring to a simmer.
3. Add cornstarch slurry and stir until the sauce thickens and becomes glossy.

Step 4: Glaze the Salmon

1. Return salmon to the pan.
2. Toss gently until evenly coated with the teriyaki sauce.

Step 5: Assemble the Stack

1. Place a layer of rice at the bottom (use a mold for neat shape if desired).
2. Add sliced avocado on top.
3. Layer teriyaki salmon cubes over the avocado.
4. Repeat layers if making a stacked presentation.

Step 6: Garnish & Serve

1. Sprinkle green onions and sesame seeds on top.
2. Drizzle extra sauce if desired.
3. Serve immediately.

✨ Pro Tips

• Use slightly warm rice → easier to shape and sticks better.
• Don’t overcook salmon → keep it tender and juicy.
• Adjust sauce sweetness depending on taste.
• Use a ring mold for that “restaurant aesthetic” stacking.

🍱 Final Result

Glossy, caramelized teriyaki salmon layered with creamy avocado and fluffy rice — rich, balanced, and visually stunning like a high-end Japanese fusion dish.