Teriyaki Cod Rice Stacks

Name: Teriyaki Cod Rice Stacks | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 4 pieces of Trident Seafoods Beer Battered Cod; 2 cups cooked jasmine or basmati rice; 1/2 cup teriyaki sauce; 1 Tbsp soy sauce; 1 Tbsp honey; 1 Tbsp rice vinegar; 1/2 tsp grated ginger; 1 clove garlic, minced; 1 ripe avocado, diced; 2 green onions, chopped; 1 Tbsp sesame seeds; Sriracha mayo, for garnish; Fresh cilantro, for garnish

40 minutes 4 servings

Ingredients

4 pieces of Trident Seafoods Beer Battered Cod
2 cups cooked jasmine or basmati rice
1/2 cup teriyaki sauce
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp rice vinegar
1/2 tsp grated ginger
1 clove garlic, minced
1 ripe avocado, diced
2 green onions, chopped
1 Tbsp sesame seeds
Sriracha mayo, for garnish
Fresh cilantro, for garnish

Directions

Prepare the Trident Seafoods Beer Battered Cod according to the package instructions. Once cooked, cut each piece into bite-sized chunks.
In a small saucepan, combine the teriyaki sauce, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Heat over medium heat, stirring occasionally, until the sauce is slightly thickened and well combined. Remove from heat.
Lightly grease four 3-inch diameter round molds or ramekins. Add a layer of diced avocado on top of the cooked rice into each mold, packing it down firmly. Top the avocado with chunks of Teriyaki cod. Gently press down to compact the layers.
Carefully remove the molds or ramekins to reveal the stacked layers. Drizzle the Teriyaki sauce over the top of each rice stack. Finish with a drizzle of sriracha mayo. Sprinkle with chopped green onions and sesame seeds. Garnish with fresh cilantro if desired.