Sushi Salad

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We don’t go out to eat that often. We cook a lot at home and now that we have a baby, it is just easier to dine in. We do miss going out for sushi. I can’t even remember the last time we went out for sushi…it was well before Caleb was born. To cure our sushi cravings, we have been making this Sushi Salad for dinner-sometimes twice a week. It is that good. The salad has all of the flavors of sushi, but in an easy rice bowl form.

We’ve made sushi at home before, but it is always an event. I love this salad because you don’t have to mess with rolling sushi, you throw everything in a bowl and you are good to go. The salad has rice, nori, cucumber, carrots, avocado, edamame, pickled ginger, and sesame seeds. The salad is finished off with a light dressing that is made of wasabi, ginger, and soy sauce. You get all of the sushi flavors, but in salad form.

This salad is a vegetarian sushi salad, but you could add some sashimi or any other of your favorite sushi roll ingredients. We buy all of the ingredients for this sushi salad at a local Asian market. Most larger grocery stores should have the ingredients, but if not, go to an Asian market, if you have one nearby.

If you are in the mood for sushi, but don’t want to go out or roll sushi, make this simple Sushi Salad at home. It’s a good one!

Sushi Salad

If you like sushi, you will love this sushi salad. All of the same great sushi flavors, but in an easy rice salad!

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Ingredients

  • 1 cup short grain brown rice
  • 2 1/4 cups water
  • 1/4 cup plus 3 tablespoons rice vinegar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon sesame seeds
  • 3 tablespoons canola oil
  • 2 tablespoons finely chopped pickled ginger
  • 3 green onions chopped
  • 2 medium carrots chopped
  • 1 large seedless cucumber peeled and chopped
  • 1 cup shelled edamame
  • 2 sheets nori cut into thin strips (sheets of dried seaweed)
  • 1 avocado peeled, pitted, and sliced
  • For the dressing:
  • 2 teaspoons wasabi powder
  • 1 tablespoon hot water
  • 2 tablespoons cold water
  • 2 tablespoons soy sauce
  • 2 teaspoons ginger juice squeezed from freshly grated gingerroot

Instructions

  1. 1. In a large pot, combine rice and water. Bring to a simmer. Cover and cook on low for about 45 minutes. Meanwhile, in a small saucepan, bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
  2. 2. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, green onions, carrot, cucumber, edamame, and nori strips. Top salad with avocado slices.
  3. 3. In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Drizzle dressing over salad and serve.
  4. Note-look for the ingredients in the Asian section of the grocery store. If you can't find them at your regular store, try an Asian market.

 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. We make these all the time topped with salmon or tuna sashimi! I typically keep extra sushi rice in the fridge for the nights when we don’t feel like cooking. The only thing I do differently is I don’t add the edamame to our bowls. Instead I boil the kind that is still in the pod and we eat it on the side. πŸ™‚

    Pretty pictures!

  2. We make something like this called “Chirashi Zushi” in Japan but has different ingredients. You still make the sushi rice but cook vegetables like Shitake mushrooms, dried gord shavings, carrots, bamboo shoots etc. in dashi stock, soy sauce, sugar, mirin etc. (the amount and ingredients vary) cool them and mix that up with sushi rice. Serve with shrredded nori (like Maria did), pickeled ginger on top. Some people put sashimi on top.

  3. I’m just about to write a post about a sushi class I went to. This sounds like a simpler way to enjoy the sushi taste without an instructor telling me how to roll and chop and etc. Looks yum!

  4. oh, and a little tip… if you ask nicely at your grocery store’s sushi counter (if you have one where they make it in the store), they can either give you or sell you a little bit of pickled ginger. It’s good to chop and put in rice!

  5. wow… I love Sushi (veg rolls) but the rolling takes so much time and skill that I have given up. Thanks for this amazing recipe. I will be making it soon and love that it is vegetarian πŸ˜€

  6. That is not fair, to add another Sushi salad to my list while I haven’t even tried the other one from a blog I frequently read too: “Green Kitchen Stories”
    Okay, okay, I’ll put both on my “To Cook” list for the next weeks…. πŸ™‚

  7. “We don’t go out to eat that often. We cook a lot at home and now that we have a baby, it is just easier to dine in.” —

    That trend has continued for 5+ years for us. We went from tons out to never out. It has made me a better cook and has saved us money (and meltdowns). LOL

    Your salad looks perfect!

  8. I love this idea! I’ve had something similar in restaurants here in the UK and it’s a lovely way to get all the flavours of sushi but in a lighter, fresher way. Perfect followed by one of your fabulous cookies (ok, maybe two…or three!)

  9. How awesome is this? Sushi in a bowl, it still has all the goodies in you don’t have to suffer the awkward stuffing the roll in your mouth deal to capture all the flavors together. Genius!

  10. Edamame right in the salad — brilliant! (we always order edamame as a starter when we go to sushi) I made sushi salads a couple of times but missed that hit of wasabi, so the last time I toook 1/4 c. rice and loaded it with wasabi paste, then pinched it off into the salad and mixed gently — wasabi hit! I like your combo of ingredients; thanks!

  11. I finally got to make Sushi Salad today. WOW. I had to make myself stop “tasting” it to ensure that I would have some left for dinner. Tastes just like veggie sushi. Thanks for the wonderful recipe!

  12. I was on a roll (no pun intended) and making something like this on a regular basis and then, for no reason, I stopped. Thanks for the reminder of what is SUCH a great dinner. We love veg sushi in our house and I’m excited to make this again. I love the edamame addition!

  13. I made this tonight, swapping in fake crab for the edamames, and it tastes just like a California roll! I love it and will be making it again very soon.

  14. This picture has been posted on a facebook page called Culinaria Fusion. They have posted many recipes from different websites claiming it to be their own and saying that they are preparing for releasing these in a cookbook soon.

  15. THIS IS TO ALERT YOU TO A FACEBOOK PAGE Culinariafusion-Culinary Consciousness Cookbook, THEY HAVE POSTED THE ABOVE PICTURE ON THEIR PAGES. MOST PICTURES ON THIS PAGE ARE STOLEN FROM DIFFERENT WEBSITES. EVEN THE CAPTIONS AND COMMENTS HAVE BEEN LIFTED FROM VARIOUS PLACES ON THE INTERNET. NO CREDIT HAS BEEN GIVEN TO THE REAL AUTHORS OF THESE RECIPES. AS MENTIONED IN THE POST BELOW, PEOPLE ARE BEING MISLED INTO THINKING THAT THESE PICTURES ARE OF DISHES MADE BY THE OWNER OF THIS WEBPAGE FOR THEIR UPCOMING COOKBOOK.

  16. This was awesome and very easy to make. I modified slightly by using the juice from the pickled ginger jar instead of fresh ginger. Will definitely make again though next time I will shred the carrot instead of chopping

  17. I have made this 3 times now. It is delicious!!! I add salmon, mushrooms and broccoli for added depth. Thanks for a delicious recipe!

  18. OH. MY. GOSH. Never spending money on sushi again this did the trick its AMAZING! Hit the nail on the head–everything I love about sushi in a bowl (even vegetarian!)

  19. Excellent salad! Thank you for sharing a super yummy, easy and flavorful recipe! Serving sizes were HUGE! We started with hot & sour soup and ended up with 1/2 the salad left. All looking forward to the leftovers. Our only change – we added crab stick and didn’t mix the salad dressing or avocado in with the salad, anticipating we’d have left overs and it’d keep better.

  20. This is an EXCELLENT recipe. I made it a year or so ago when my son was home on R&R leave and he’s coming home this weekend and THIS is the ONE recipe he’s asked me to make for him. HE LOVES IT! My whole family loves it. How awesome of you to think it up! Thank you!!! Keep up the good work.

  21. I mad this for a lunch with my dear friends of nearly 50 years. Wow. It was amazing. I served it as a stacked salad, patted the rice into a ring mold then piled avocado and cooked salmon on top. it was beautiful and delicious. The sauce was very spicy, my wasabi must have been super hot. I had to tone it down a bit. Excellent! Thanks.

  22. I love this salad. I made it as a stacked salad with the avocado and some flaked baked miso salmon on top. It was gorgeous and delicious and perfect forgo etching special on Β a hot summer day.

  23. This sounds lovely, but I have a question…. you call this a ‘sushi salad’ but I notice you use brown rice and not sushi rice….Is this for health reasons?.. And wondering how this salad would work using sushi rice?

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