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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!


  • 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


  • 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. 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. 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.
  • 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.