Teriyaki Beef Avocado Rice Stack
A fast, flavor-packed dish perfect for summer, featuring juicy teriyaki-glazed beef, creamy avocado, cucumber ribbons, and sticky rice stacked for a refreshing and colorful meal.
Equipment
- Pan
- Rice Cooker or Pot
- Ring Mold or Bowl
Ingredients
Teriyaki Beef
- 500 g lean ground beef or thinly sliced sirloin
- 2 tbsp soy sauce
- 1 tbsp mirin or honey
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp ginger grated
- chili flakes optional
Rice
- 2 cups sushi rice or jasmine rice
- 2.5 cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 0.5 tsp salt
Fresh Layers
- 2 ripe avocados thinly sliced
- 1 cucumber shaved into ribbons or thin rounds
- 1 small red onion finely sliced
- 2 tbsp lime juice
- fresh cilantro or mint leaves
Garnishes
- toasted sesame seeds
- sriracha mayo or wasabi mayo
- nori flakes or crushed seaweed optional
Instructions
- Rinse rice thoroughly. Cook with water. While warm, mix in rice vinegar, sugar, and salt. Let cool slightly.
- Heat sesame oil in pan, sauté garlic and ginger. Add beef and cook until browned. Stir in soy sauce, mirin, vinegar, and sugar. Simmer until thickened.
- Marinate red onion in lime juice. Slice avocado and shave cucumber. Chill until assembling.
- Use ring mold or bowl to shape: base with rice, middle with beef, top with avocado, cucumber, and onion. Garnish with sesame seeds, herbs, and sauces.
Notes
Make it vegetarian by using mushrooms or tofu. Try cauliflower rice for a low-carb version. Kids can enjoy building their own stacks!