Dairy-Free Sushi Salad
Experience the vibrant flavors of Japanese-inspired cuisine with this Dairy-Free Sushi Salad, a quick and easy recipe that brings all the beloved elements of sushi into a refreshing, deconstructed salad bowl. Perfect for those avoiding dairy, this healthy dish features fluffy sushi rice infused with a tangy rice vinegar seasoning, crisp cucumber, sweet julienned carrots, creamy avocado, and crunchy crumbled nori. A sesame soy-lime dressing ties everything together, creating a light yet satisfying meal that’s great for lunch, dinner, or meal prep. This gluten-free-friendly option (just use tamari!) is ready in under 40 minutes and is topped with a sprinkle of sesame seeds and scallions for a flavorful, restaurant-style finish. Serve immediately for a fresh and wholesome taste of sushi without the rolling!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 medium cucumber
- 1 medium carrot
- 1 large avocado
- 1 sheet nori (seaweed sheets)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sesame seeds
- 1 scallion (green onion)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let it rest for 10 minutes, covered.
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and set it aside to cool to room temperature.
While the rice is cooling, prepare the vegetables. Peel and julienne the carrot, thinly slice the cucumber, and cut the avocado into bite-sized cubes.
Toast the nori sheet over an open flame for a few seconds if desired, then crumble it into small pieces.
In a small jar or bowl, combine soy sauce, sesame oil, and lime juice to create the dressing. Mix well and set aside.
Once the rice has cooled, assemble the salad. Use a large bowl and layer the rice at the bottom.
Top the rice with cucumber, carrot, avocado, crumbled nori, sesame seeds, and thinly sliced scallion.
Drizzle the dressing evenly over the salad and gently toss. Taste and adjust seasoning if needed.
Serve immediately as a fresh and delicious dairy-free meal.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 16.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
