Teriyaki Salmon Avocado Rice Stack

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Directions

Preheat your oven to 400°F (200°C).
Put the salmon fillet in a baking dish. Pour the teriyaki sauce over it and sprinkle with salt.
Bake the salmon for about 12-15 minutes or until it flakes easily with a fork.
While the salmon is baking, cook the rice according to the package instructions and set it aside.
After the salmon is done, let it cool for a bit, then flake it with a fork.
To build the rice stack, start with a scoop of rice at the bottom of a serving dish.
Add a layer of flaked salmon on top of the rice, then layer on the sliced avocado.
Keep stacking the layers until all ingredients are used, ending with avocado.
Sprinkle chopped green onions and sesame seeds on top.
If you like, serve with seaweed sheets to wrap each bite.