Serve the rice stack right away. You can enjoy it with or without the seaweed sheets. It makes a great lunch or dinner option.
How to Store Teriyaki Salmon Avocado Rice Stack
To store leftovers, keep them in an airtight container in the fridge. It’s best to eat it within two days for the freshest taste. The avocado may brown a little, but it’s still safe to eat.
Tips to Make Teriyaki Salmon Avocado Rice Stack
- Make sure the salmon is cooked through but not dry. Watch it as it bakes.
- Use ripe avocados for a creamy texture.
- You can add other toppings like cucumber or carrots for extra crunch.
Variation (If Any)
You can switch the salmon for grilled chicken or tofu if you prefer. Both options work well with teriyaki sauce and give a different flavor.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon. Just be sure to thaw it in the fridge before cooking.
What if I don’t have teriyaki sauce?
You can make a simple teriyaki sauce using soy sauce, honey, and ginger if you don’t have store-bought sauce.
Can I make this dish ahead of time?
You can prepare the rice and salmon ahead of time. Just assemble the stacks right before serving for the best taste and freshness.
