Name: Teriyaki Salmon Avocado Rice Stack – Easy Lunch Recipes You’ll Love
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup cooked sushi rice; 1 tablespoon rice vinegar; 1 teaspoon sugar; ½ teaspoon salt; ½ avocado, sliced; 1 salmon filet (4 oz), cooked and flaked; 1 teaspoon sesame seeds; 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon grated fresh ginger; 1 teaspoon sesame oil; 1 teaspoon cornstarch mixed with 1 tablespoon water; Optional toppings: green onions, sliced cucumber, seaweed flakes

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This easy lunch recipe is more than just something to fill your belly—it’s one of those dishes that makes you feel like you’ve got your life together. It has all the things: protein-rich salmon, creamy avocado, perfectly sticky rice, and a punchy homemade teriyaki sauce that might just change your standards for lunch forever. I’ve made this after chaotic mornings, late meetings, and even for surprise guests—and it always gets compliments. Here’s the thing: it’s not your average rice bowl. We’re talking layers, flavor, and a little fun in every bite. It’s one of my favorite rice cake breakfast ideas turned lunch, and somehow it still feels fancy even when I throw it together in 20 minutes. Whether you’re into recipes with avocado or on the hunt for new salmon dinner ideas, this one’s going to earn a permanent spot in your rotation. It’s simple, beautiful, and it tastes like something you’d get at a trendy little place downtown. Honestly, I don’t even wait for lunch—sometimes I eat it cold from the fridge. No regrets.

1) Key Takeaways
2) Easy Teriyaki Salmon Avocado Rice Stack Recipe
3) Ingredients for Teriyaki Salmon Avocado Rice Stack
4) How to Make Teriyaki Salmon Avocado Rice Stack
5) Tips for Making Teriyaki Salmon Avocado Rice Stack
6) Making Teriyaki Salmon Avocado Rice Stack Ahead of Time
7) Storing Leftover Teriyaki Salmon Avocado Rice Stack
8) Try these Lunch Recipes next!
9) Teriyaki Salmon Avocado Rice Stack
10) Nutrition

1) Key Takeaways

Learn how to layer cooked salmon, avocado, and sticky rice into a quick but satisfying stack
Make a homemade teriyaki glaze in under five minutes
This easy lunch recipe is great for prepping ahead or eating right away
Perfect for anyone craving salmon recipes with minimal ingredients

2) Easy Teriyaki Salmon Avocado Rice Stack Recipe

This easy lunch recipe has saved my afternoon more than once. I’m talking about the kind of day when all you want is something that tastes like effort without making you break a sweat. That’s where this salmon rice stack comes in. You start with warm, vinegared rice, stack it with buttery avocado, layer in flaky salmon, then drizzle on a glossy, sweet-salty homemade teriyaki sauce.

Let’s talk about the flavor. The ginger adds a warm bite. The honey keeps things balanced. Soy sauce gives you that umami hit, and the sesame oil makes it all feel extra. Combine that with soft slices of avocado and it feels like a sushi roll went off and had a glow-up. This is the sort of thing that turns heads at the office microwave or makes your neighbor jealous at a picnic.

It’s a recipe that folds in elements from recipes with avocado, rice cake breakfast ideas, and even salmon dinner ideas. That’s what I love most. It works whether you’re short on time or long on appetite. And yes, it’s packed with protein and looks cute on a plate too.

3) Ingredients for Teriyaki Salmon Avocado Rice Stack

Cooked Sushi Rice: You want this sticky and just warm enough to handle without burning your fingers. A quick splash of vinegar, sugar, and salt makes it pop with flavor.

Rice Vinegar: This lifts the flavor of the rice, giving it that sushi-style tang. Don’t skip it if you want the full effect.

Sugar: Just a pinch helps balance the acid from the vinegar. It doesn’t make the rice sweet, just… better.

Salt: Regular or sea salt works. It seasons the rice gently and rounds out the flavor.

Avocado: You’ll want it ripe but not mushy. Slice it thin so it layers like butter. This is your creamy contrast to the warm rice and salty salmon.

Salmon Filet: Cooked and flaked. Grilled, baked, or pan-seared all work. It’s flexible. I’ve used leftover salmon from dinner before—worked like a charm.

Sesame Seeds: These go on top and give you crunch and a nutty finish. Toasted sesame is even better if you’ve got it.

Soy Sauce: The salty base of our teriyaki sauce. This holds it all together and gives you that rich umami base.

Honey: Sweet, sticky, and smooth. Honey caramelizes in the sauce and makes it clingy—in a good way.

Fresh Ginger: Grated fine so you don’t get chunks. It brings warmth and depth to the sauce.

Sesame Oil: A few drops go a long way. This gives the sauce a silky finish and boosts the flavor.

Cornstarch Slurry: This thickens the sauce into a glaze. Don’t skip this step if you want that glossy finish.

Optional Toppings: Green onions, cucumber slices, seaweed flakes. These are just bonus flair if you’re feeling extra.

4) How to Make Teriyaki Salmon Avocado Rice Stack

Step 1. In a small saucepan, stir together the soy sauce, honey, ginger, and sesame oil. Bring it to a soft simmer over medium heat. This sauce smells amazing the second it warms up.

Step 2. Mix the cornstarch and water into a slurry. Pour it into the saucepan and let it bubble gently until the sauce thickens. Stir often to keep it smooth and shiny. Then pull it off the heat and let it cool just a bit.

Step 3. In a bowl, mix the warm sushi rice with vinegar, sugar, and salt. Let it sit a few minutes so it’s easy to shape and doesn’t fall apart on you.

Step 4. Grab a small bowl or mold and press a layer of the rice into it. Add the flaked salmon on top. Follow that with sliced avocado. Drizzle some of the teriyaki sauce over it.

Step 5. Place a plate over the bowl and flip it upside down carefully. Lift off the mold and you’ll have your pretty rice stack. It looks fancy, but it’s just upside-down magic.

Step 6. Sprinkle sesame seeds and top with green onions or any extras. Serve it right away before the avocado starts to brown. And yes, it tastes as good as it looks.

5) Tips for Making Teriyaki Salmon Avocado Rice Stack

Let’s keep it simple. This easy lunch recipe works best when each part is prepped with care. Make sure your rice is sticky but not wet. If it’s too loose, your stack will wobble—and nobody wants that.

Use a bowl or ramekin to mold the stack. I’ve tried shaping it by hand, and well… let’s just say it wasn’t Instagram-ready. The mold makes everything tight and layered.

Don’t forget to taste your teriyaki sauce before using it. Want it a bit sweeter? Add more honey. Need more kick? A splash of rice vinegar or extra ginger helps. It’s flexible and forgiving, which I always appreciate when I’m not measuring anything exactly.

6) Making Teriyaki Salmon Avocado Rice Stack Ahead of Time

You can prep the rice and sauce ahead. I usually store the rice in the fridge and reheat it gently when I’m ready to eat. Just pop it in the microwave with a damp paper towel over it. Works every time.

The sauce holds well for days. Make extra and use it later for chicken or tofu—it’s too good to waste. I don’t recommend slicing the avocado early. It browns quickly and loses that buttery texture.

If you’re building stacks for a group, set up a little assembly station. Everyone can layer their own, which means less stress and fewer dishes. Win-win.

7) Storing Leftover Teriyaki Salmon Avocado Rice Stack

Leftovers? Keep the rice, sauce, and salmon in separate containers. That way nothing gets soggy or mushy. I usually wrap the avocado in plastic to slow down the browning.

When you’re ready, rebuild your stack or just throw everything into a bowl for a deconstructed version. Still tasty, still lunch-worthy.

This easy lunch recipe actually holds up better than you’d expect. Just don’t freeze it. The texture turns weird and nobody wants that.

8) Try these Lunch Recipes next!

9) Teriyaki Salmon Avocado Rice Stack