Glazed Teriyaki Beef & Creamy Avocado Sushi Stack

🍱 Glazed Teriyaki Beef & Creamy Avocado Sushi Stack

A beautifully layered sushi-inspired dish featuring sweet-savory teriyaki beef, creamy avocado, and seasoned sushi rice – no rolling required!

🧂 Ingredients:

For the Sushi Rice:

• 1 cup sushi rice
• 1¼ cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt

For the Teriyaki Beef:

• ½ lb beef sirloin or ribeye, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tbsp sake (optional)
• 1 tbsp vegetable oil

For the Stack:

• 1 ripe avocado, thinly sliced
• 1 tsp sesame seeds (for garnish)
• Optional toppings: sliced green onions, nori strips, spicy mayo, or pickled ginger

🔪 Instructions:

1️⃣ Cook the Sushi Rice:

1. Rinse the rice under cold water until the water runs clear.
2. Combine rice and water in a pot. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
3. Remove from heat and let sit (still covered) for 10 minutes.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the rice while fanning it for that glossy sushi texture. Set aside to cool slightly.

2️⃣ Make the Teriyaki Beef:

1. In a small bowl, mix soy sauce, mirin, brown sugar, and sake (if using).
2. Heat vegetable oil in a skillet over medium-high heat. Add the sliced beef and cook for 1–2 minutes per side until browned.
3. Pour the sauce over the beef and simmer for another 2–3 minutes until it thickens and coats the meat in a glossy glaze. Set aside.

3️⃣ Assemble the Sushi Stack:

Use a food ring mold or layer freehand on a plate for a rustic look.

• Bottom layer: Press about ½ cup of sushi rice into the mold.
• Middle layer: Add a layer of avocado slices.
• Top layer: Pile on the glazed teriyaki beef.

Gently lift the mold (if using) and sprinkle with sesame seeds. Add optional garnishes like green onions, spicy mayo, or nori for extra flair.

⏱️ Quick Facts:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2–3
• Calories: ~500–550 per serving (depending on toppings)

💡 Tips:

• Want crunch? Add a layer of thin cucumber slices.
• No mirin? Sub with a mix of rice vinegar and sugar.
• Spice it up with sriracha or wasabi mayo.

Let me know if you’d like a graphic layout or social caption version! 🌟