Oh my goodness, friends, wait until you try this Teriyaki Beef Avocado Rice Stack! It’s one of those showstopper dishes that looks like you spent hours in the kitchen (our little secret: you didn’t!). Imagine layers of sticky rice, tender teriyaki-glazed beef, and creamy avocado all stacked into a pretty tower that’s as Instagram-worthy as it is delicious. Trust me, this one’s going to have everyone asking for seconds—and for your recipe!
Table of Contents
Why You’ll Love This Recipe
- It’s a feast for the eyes AND the taste buds – those layers create the most beautiful presentation that’ll make you feel like a gourmet chef!
- Perfect balance of flavors and textures – the sweet-savory teriyaki beef, creamy avocado, and sticky rice create magic in every bite.
- Make-ahead friendly – prepare the elements separately and assemble just before serving for stress-free entertaining.
- Customizable to your taste – easily adjust the spice level or swap in different proteins if beef isn’t your thing.
Ingredients
For the Rice:
- Sushi rice – gives you that perfect sticky texture that holds the stack together. Short-grain rice works best here!
- Rice vinegar – adds that subtle tanginess that makes sushi rice so special.
- Sugar and salt – balances the flavors and helps create that authentic sushi rice taste.
For the Teriyaki Beef:
- Thinly sliced beef – sirloin works beautifully, but ribeye or flank steak are great too. The thinner, the better for quick cooking!
- Teriyaki sauce – provides that signature sweet-savory glaze we all love. Store-bought is fine, or make your own!
- Garlic and ginger – these aromatic powerhouses take the flavor to another level.
- Green onions – for a fresh, mild onion flavor that complements the rich beef.
For the Avocado Layer:
- Ripe avocados – choose ones that yield slightly to gentle pressure for that perfect creamy texture.
- Lime juice – prevents browning and adds brightness to counter the rich beef.
- Salt and pepper – simple seasonings that let the avocado shine.
For Garnish:
- Sesame seeds – adds nuttiness and that perfect finishing touch.
- Cilantro – for a pop of color and freshness.
- Sriracha mayo – brings a little heat and creaminess to tie everything together.
The full ingredient list with measurements will be available in the recipe card below.
How to Make Teriyaki Beef Avocado Rice Stack
Prepare the Rice:
- Rinse your sushi rice until the water runs clear – this is critical for the perfect texture, friends!
- Cook according to package directions, then spread it out to cool slightly.
- Mix together your rice vinegar, sugar, and salt in a small bowl, then fold it gently into your warm rice.
- Let it cool completely while you prepare the other components.
Cook the Teriyaki Beef:
- Slice your beef super thin (pro tip: partially freezing it first makes this WAY easier).
- Heat a skillet until it’s smoking hot – we want that beautiful sear!
- Cook your beef in batches (overcrowding is the enemy of good caramelization, trust me).
- Add minced garlic and ginger, letting them sizzle for just 30 seconds until fragrant.
- Pour in your teriyaki sauce, letting it bubble and thicken around the beef.
- Toss in sliced green onions at the end and set aside.
Prepare the Avocado Layer:
- Mash your avocados in a bowl until smooth but still with some texture.
- Mix in lime juice, salt, and pepper – taste as you go to get it just right!
Assemble Your Stacks:
- Use a ring mold or clean, empty can with both ends removed (my favorite kitchen hack!).
- Place the mold on your serving plate and add a layer of rice, pressing down gently.
- Add your teriyaki beef layer next, again pressing lightly.
- Top with your avocado mixture as the crowning glory.
- Carefully remove the mold by lifting straight up.
- Garnish with sesame seeds, cilantro, and a drizzle of sriracha mayo.
Pro Tips for Making the Recipe
- Cold rice is easier to work with – if you have time, make your rice ahead and refrigerate it before assembling your stacks.
- Keep a bowl of water nearby when assembling – moistening your fingers or spoon prevents the rice from sticking to everything except your stack!
- Don’t skip pressing each layer as you build – gentle pressure helps everything hold together when you remove the mold.
- If you don’t have a mold, a clean tuna can with both ends removed works perfectly in a pinch!
- For picture-perfect presentation, wipe the inside of your mold between layers with a paper towel.
How to Serve
These beautiful stacks make the most impressive dinner party main course! Serve them on individual plates with a side of steamed edamame or a simple cucumber salad dressed with rice vinegar and sesame oil. For a more substantial meal, add some miso soup on the side.
If you’re feeling extra fancy, place the stacks on a bed of microgreens or watercress for added color and nutrition. A little dish of extra teriyaki sauce on the side is never a bad idea for those who like to add more as they eat!
Make Ahead and Storage
Make Ahead:
You can prepare all components separately up to a day ahead. Store the rice, beef, and avocado mixture in separate airtight containers in the refrigerator. The avocado might darken slightly even with lime juice, so place plastic wrap directly on its surface. Assemble the stacks just before serving for the best presentation.
Storage:
Once assembled, these stacks are best enjoyed immediately. However, if you have leftovers, deconstruct the stacks and store the components separately. The beef and rice will keep for 2-3 days in the refrigerator. Unfortunately, the avocado won’t hold up well beyond a day.
Reheating:
Gently reheat the rice and beef in the microwave before reassembling. The avocado is best made fresh if you’re enjoying leftovers.
FAQs
Can I use brown rice instead of sushi rice?
While sushi rice gives you that classic sticky texture that holds together beautifully, you absolutely can use brown rice for a healthier twist! Just know that brown rice won’t be quite as sticky, so your stacks might be a little less stable. I recommend adding a tablespoon of rice vinegar mixed with a teaspoon of sugar to your cooked brown rice to help it hold together better. Your stacks might need a bit more gentle handling, but the nutty flavor of brown rice pairs wonderfully with the teriyaki and avocado!
Is there a vegetarian alternative to the beef?
Absolutely! This recipe is incredibly versatile. For a vegetarian version, marinated and sautéed portobello mushrooms make an amazing substitute with their meaty texture. Firm tofu that’s been pressed, cubed, and glazed with teriyaki sauce works beautifully too. Another delicious option is teriyaki-glazed tempeh or even roasted eggplant strips. Just cook your vegetarian protein with the same seasonings as the beef, and you’ll have an equally delicious stack!
How can I make this dish less spicy for kids?
This is such a great family meal with a few tweaks! For a kid-friendly version, simply omit the sriracha from the mayo or serve it on the side for adults. You can also look for a milder teriyaki sauce (some brands are spicier than others) or make your own where you control the heat level. Another trick I love is to serve a small dollop of plain sour cream or Greek yogurt on the side – it’s perfect for little ones to dip into if they find any bite too spicy!
Can I freeze any components of this recipe?
Good news – the teriyaki beef freezes beautifully! Cook it as directed, then cool completely before storing in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and gently reheat before assembling your stacks. The rice can also be frozen, though the texture might change slightly. I don’t recommend freezing the avocado mixture as it will turn brown and lose its creamy texture. For best results, prepare fresh avocado when you’re ready to serve your make-ahead stacks!
Teriyaki Beef Avocado Rice Stack
Equipment
- Skillet
- Rice Cooker or Saucepan
- Mixing bowls
- Knife
- Cutting board
- Ring Mold or Clean Can
- Spoon or Spatula
Ingredients
For the Rice
- 1 1/2 cups sushi rice or other short-grain rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Teriyaki Beef
- 1 lb sirloin steak thinly sliced
- 1/2 cup teriyaki sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 green onions sliced
For the Avocado Layer
- 2 ripe avocados mashed
- 1 tablespoon lime juice
- salt and pepper to taste
For Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro chopped
- 1/4 cup sriracha mayo for drizzling
Instructions
- Rinse sushi rice until water runs clear. Cook according to package directions. Let cool slightly.
- In a small bowl, combine rice vinegar, sugar, and salt. Stir into warm rice and let cool completely.
- Heat a skillet over high heat. Add beef and sear in batches for 1–2 minutes per side.
- Add garlic and ginger to beef. Cook 30 seconds, then pour in teriyaki sauce. Simmer to thicken.
- Stir in green onions and remove from heat.
- Mash avocados with lime juice, salt, and pepper in a small bowl.
- Place a ring mold on a serving plate. Press in a layer of rice, followed by beef, then avocado.
- Lift mold straight up to reveal stack. Repeat for remaining portions.
- Garnish with sesame seeds, cilantro, and a drizzle of sriracha mayo. Serve immediately.