This Teriyaki Salmon Rice Stack with Pineapple & Avocado is a vibrant, flavorful dish that brings together the best of sweet, savory, and fresh. Juicy teriyaki-glazed salmon rests on a bed of fluffy rice, layered with creamy avocado and sweet pineapple for a perfect balance of textures and flavors. Every bite bursts with richness from the salmon, tang from the pineapple, and buttery smoothness from the avocado. I once added a sprinkle of sesame seeds and a drizzle of spicy mayo — and it turned into a restaurant-worthy bowl. Whether you’re craving something light yet satisfying or want to impress guests with a stunning presentation, this rice stack delivers.
Why You’ll Love This Recipe
This dish is as beautiful as it is delicious — a colorful, layered meal that feels indulgent but stays fresh and healthy. The homemade teriyaki glaze adds a glossy, umami-packed coating to the salmon, while the pineapple and avocado keep the flavors bright and balanced. It’s easy to assemble, can be prepped ahead, and offers a satisfying mix of sweet, tangy, and creamy in every bite. Ideal for lunch, dinner, or meal prep, it’s a creative twist on traditional poke or sushi bowls — no rolling required!
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Teriyaki Salmon Rice Stack with Pineapple & Avocado
- Total Time: 25 mins
- Yield: 2 servings
Description
This Teriyaki Salmon Rice Stack with Pineapple & Avocado is a fresh, flavorful fusion dish featuring layers of fluffy rice, juicy teriyaki-glazed salmon, sweet pineapple, and creamy avocado. It’s a light yet satisfying meal with the perfect balance of savory, sweet, and tangy flavors — ideal for lunch or dinner.
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1/4 cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 cups cooked sushi rice or jasmine rice
- 1/2 avocado, sliced
- 1/2 cup diced fresh pineapple
- 1/4 cup thinly sliced cucumber
- 1 green onion, finely chopped
- 1 tsp sesame seeds (for garnish)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp mayonnaise (optional, for drizzle)
Instructions
- In a small bowl, combine teriyaki sauce, soy sauce, honey, sesame oil, and grated ginger. Pour half over the salmon fillets and marinate for at least 15 minutes.
- Heat a skillet over medium heat and cook salmon for 3–4 minutes per side, brushing with remaining sauce until caramelized and cooked through. Flake gently with a fork.
- In a separate bowl, mix rice with rice vinegar and sugar for a light sushi-style flavor.
- To assemble: Place a small round mold (or use a measuring cup) on a plate and layer 1/2 cup of rice at the bottom, pressing gently.
- Add a layer of flaked teriyaki salmon, followed by diced pineapple, avocado slices, and cucumber.
- Carefully lift the mold to reveal a stacked presentation.
- Top with green onions, sesame seeds, and a drizzle of mayonnaise or extra teriyaki sauce if desired.
- Serve immediately and enjoy!
Notes
- For a spicy kick, mix a little sriracha with mayonnaise for a spicy drizzle.
- Use canned pineapple if fresh isn’t available, but drain it well to avoid excess moisture.
- Substitute brown rice or quinoa for a healthier option.
- This dish can also be deconstructed and served as a rice bowl instead of stacked.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Seared / Assembled
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon Fillets – Fresh, boneless, skinless salmon works best for tenderness and flavor.
Soy Sauce – The base of the teriyaki glaze, adding salty umami richness.
Honey or Brown Sugar – For sweetness that balances the soy sauce and caramelizes beautifully.
Garlic – Adds aromatic depth to the glaze.
Ginger – Fresh ginger brightens the sauce with a subtle warmth.
Rice Vinegar – Adds tang and helps balance the glaze.
Sesame Oil – Brings a nutty, toasty note that enhances the salmon.
Cooked Rice – Sushi rice, jasmine, or basmati all work well; keep it slightly sticky for stacking.
Pineapple Chunks – Fresh or lightly grilled pineapple adds tropical sweetness.
Avocado – Creamy and rich, it complements the glaze and pineapple perfectly.
Green Onions – For garnish and freshness.
Sesame Seeds – Add crunch and a finishing touch.
Optional Toppings:
Spicy mayo, pickled ginger, or thin cucumber slices for extra texture and flavor.
Directions
Prepare the Teriyaki Glaze
In a small saucepan, whisk together soy sauce, honey (or brown sugar), minced garlic, grated ginger, rice vinegar, and sesame oil. Bring to a gentle simmer over medium heat. Cook for 3–4 minutes until slightly thickened, then remove from heat.
Cook the Salmon
Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat. Brush the salmon fillets with the teriyaki glaze and cook for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork. Brush on more glaze during the last minute for a glossy finish.
Let the salmon rest for a couple of minutes, then break it gently into chunks.
Prepare the Rice
Scoop about ½ cup of cooked rice into a small bowl or mold (you can use a ramekin or cup). Press lightly to shape. Invert onto a plate to create the base of your stack.
Assemble the Stack
Layer the rice base with diced avocado, followed by pineapple chunks and flaked teriyaki salmon. Drizzle any remaining glaze over the top.
Garnish with green onions, sesame seeds, and optional toppings like spicy mayo or pickled ginger.
Serve immediately while the salmon is warm and the avocado is fresh.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 2–3 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Storage/reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. To reheat, warm the salmon separately in a skillet over low heat or in the microwave for 30 seconds. Reassemble with fresh avocado and pineapple just before serving. The glaze can be stored for up to 1 week in the refrigerator.
Variations and Customizations
Spicy Teriyaki Salmon Stack
Add sriracha or chili flakes to the teriyaki glaze for a kick of heat.
Brown Rice or Quinoa Base
Use whole grains for a heartier, more nutritious base.
Tropical Fusion
Include mango or papaya for extra sweetness and color.
Crispy Salmon Version
Pan-sear the salmon until slightly crisp for more texture.
Vegan Option
Replace salmon with grilled tofu or tempeh and use maple syrup in the glaze.
Coconut Twist
Cook the rice in coconut milk for a creamy, aromatic flavor.
Poke-Style Presentation
Cut the salmon into cubes and marinate it in the teriyaki glaze for a cold version.
Ginger-Lime Glaze
Add lime zest and juice for a citrusy balance to the sweet glaze.
Avocado Mash Layer
Mash the avocado with lemon juice and salt for a smoother texture.
Deconstructed Bowl
Serve all the components side by side instead of stacked for an easier meal prep option.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking for best results.
What kind of rice works best?
Sushi or jasmine rice provides the perfect slightly sticky texture for stacking.
Can I grill the salmon instead?
Absolutely — grilled salmon gives a smoky, charred flavor that pairs perfectly with the glaze.
Can I use canned pineapple?
Yes, but drain it well to avoid adding excess liquid.
How do I make it spicy?
Add chili paste, hot sauce, or sliced fresh jalapeños to the glaze.
Can I make this ahead of time?
You can prep the rice, glaze, and pineapple ahead, but assemble just before serving.
How do I prevent the avocado from browning?
Toss it lightly with lemon or lime juice before layering.
What can I substitute for soy sauce?
Tamari or coconut aminos work perfectly for a gluten-free option.
Can I bake the salmon instead of pan-searing?
Yes, bake at 400°F (200°C) for 12–15 minutes, brushing with glaze halfway through.
What side dishes go well with this recipe?
A light cucumber salad, miso soup, or roasted vegetables pair beautifully.
Conclusion
This Teriyaki Salmon Rice Stack with Pineapple & Avocado is a stunning and satisfying dish that brings harmony to sweet, savory, and fresh flavors. The tender teriyaki salmon pairs perfectly with buttery avocado and juicy pineapple for a balanced, mouthwatering meal. Easy to make yet impressive to serve, it’s a recipe that delivers both elegance and comfort — ideal for weeknight dinners or special occasions. Once you try it, you’ll want to make it again and again for its vibrant flavors and effortless appeal.
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