Japanese Salmon Lasagna? 

Here’s a step-by-step cooking process:
Ingredients:
• 4 fillet of salmon
• 1 lemon (sliced)
• Avocado oil
• 1 tablespoon mayonnaise
• 2 teriyaki’s seaweed snack packages
• 2 cup rice
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 2 small avocados
• Soy sauce
• Sesame seeds sewed (for garnish)
Instructions:
1. Prepare the Salmon:
• Heat a pan over medium heat and add a drizzle of avocado oil.
• Squeeze lemon juice over the salmon and place the salmon fillet in the pan and cook for 3-4 minutes on each side.
• Once cooked, mash it with a fork. add soy sauce, mix in 1 tablespoon of mayonnaise. Set aside.
2. Cook the Rice:
• Rinse 1 cup of rice under cold water, then cook according to the package instructions.
• Once cooked, transfer the rice to a bowl and mix in 1 tablespoon of rice vinegar and 1 teaspoon of brown sugar. Stir well and set aside.
3. Prepare the Avocado:
• Mash 2 ripe avocados in a bowl.
• Add soy sauce to taste and mix until well combined. This is your “guacamole” layer.
4. Assemble in Glass Tupperware:
• Add a layer of the rice at the bottom of the container.
• Add the mashed salmon-mayo mixture as the second layer.
• Follow with a layer of “seaweed and guacamole” (mashed avocado with soy sauce).
• Add another layer of rice on top.
• Finish with a sprinkle of sesame seeds and shop seaweed for garnish.
5. Serve and Enjoy:
• You can eat it immediately or store it for later. Either way, enjoy your layered salmon-avocado rice Japanese Lasagna!