Nut-Free Sushi Salad
Discover a fresh and flavor-packed twist on traditional sushi with this Nut-Free Sushi Salad! Perfect for quick lunches, light dinners, or even a party-worthy side, this deconstructed sushi bowl blends fluffy, seasoned sushi rice with crisp cucumbers, julienned carrots, creamy avocado, and savory nori strips. For an added protein boost, toss in tender pieces of imitation crab or shrimp (optional). A simple, zesty dressing of soy sauce, sesame oil, and lemon juice ties the dish together, while a sprinkle of toasted sesame seeds and scallions adds extra flavor and crunch. Easy to make and ready in just 35 minutes, this customizable sushi salad recipe is a safe and wholesome option for those avoiding nuts.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 2 large Nori sheets
- 1 cup Cooked imitation crab or cooked shrimp (optional)
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Lemon juice
- 1 tablespoon Toasted sesame seeds
- 2 stalks Scallions
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 over medium heat.
Reduce the heat to low, cover the saucepan, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20 seconds to dissolve the sugar. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
While the rice cools, prepare the vegetables. Peel and julienne the cucumber and carrot. Dice the avocado into bite-sized cubes. Slice the scallions thinly. Using scissors, cut the nori sheets into small strips or squares.
If using imitation crab or cooked shrimp, roughly chop it into small, bite-sized pieces.
In a small bowl, whisk together soy sauce, sesame oil, and lemon juice to create a dressing.
Assemble the salad: In a large bowl or individual serving bowls, layer the sushi rice, cucumber, carrot, avocado, and optional protein. Top with nori strips, scallions, and toasted sesame seeds.
Drizzle the dressing over the salad or serve it on the side for individual customization.
Serve immediately and enjoy your nut-free sushi salad!
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 5019 mg | 218% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 34.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2149 mg | 46% | |
*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.
