Description
A flavorful and satisfying sushi stack that’s perfect for a quick and easy meal.
Ingredients
Scale
For the rice:
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
For the salmon:
- 1 pound salmon fillet, thinly sliced
- 1/4 cup spicy mayo
- 1/4 cup sriracha
- 1/2 teaspoon grated ginger
For the avocado:
- 1 avocado, sliced
Instructions
- Cook rice: Bring the chicken broth to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender.
- Marinate salmon: In a bowl, combine the spicy mayo, sriracha, and ginger. Add the salmon and marinate for at least 15 minutes.
- Sear salmon: Sear the marinated salmon in a hot skillet until cooked to your desired level of doneness.
- Assemble: Layer the rice, seared salmon, and avocado slices in a serving dish.
- Serve: Serve immediately and enjoy!
Notes
- For a spicier dish, add more sriracha to the marinade.
- You can substitute the rice with quinoa or couscous.
- Serve with a side salad or steamed vegetables.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg