Teriyaki Beef Avocado Rice Stack
This Teriyaki Beef Avocado Rice Stack combines sticky sushi rice, tender teriyaki beef, and creamy mashed avocado for a visually stunning, flavor-packed meal. Perfect for entertaining or when you're craving something showstopping yet simple.
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.
Notes
Use cold rice for easier stacking. Thinly slicing the beef and not overcrowding the pan ensures a perfect sear. Swap in tofu or mushrooms for a vegetarian twist.