Soy-Free Sushi Salad
Fresh, vibrant, and packed with flavor, this Soy-Free Sushi Salad is a delightful twist on traditional sushi that comes together in just 40 minutes! Perfect for those avoiding soy, this recipe combines fluffy seasoned sushi rice with crisp cucumber, sweet carrot, creamy avocado, and crunchy nori sheets for a colorful and satisfying dish. A light lime and sesame dressing ties the salad together, and optional cooked shrimp or crab makes it versatile for both vegans and seafood lovers. Garnished with black sesame seeds, this easy sushi-inspired recipe is a crowd-pleaser for quick lunches, weeknight dinners, or picnic pairings, offering all the beloved flavors of sushi without the hassle of rolling!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 1 large Cucumber, diced
- 1 large Carrot, julienned
- 1 large Avocado, diced
- 2 sheets Nori sheets, torn into small pieces
- 0.5 cup Cooked shrimp or crab (optional for non-vegan version)
- 2 tablespoons Lime juice
- 1 tablespoon Sesame oil
- 1 teaspoon Honey (or maple syrup for vegan option)
- 0.25 teaspoon Sea salt
- 1 teaspoon Black sesame seeds (for garnish)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the seasoning by mixing the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved.
Once the rice is cooked, transfer it to a large mixing bowl. Gently fold in the vinegar mixture while the rice is still warm, ensuring it’s evenly coated. Let the rice cool to room temperature.
Prepare the salad ingredients by dicing the cucumber, julienning the carrot, and dicing the avocado. Tear the nori sheets into small bite-sized pieces.
In a small bowl, whisk together the lime juice, sesame oil, honey (or maple syrup), and sea salt to create the dressing.
In the bowl with the cooled rice, gently mix in the cucumber, carrot, avocado, nori, and optional shrimp or crab.
Drizzle the dressing over the salad and toss gently to combine. Taste and adjust the seasoning if needed.
Divide the sushi salad into individual bowls or plates. Garnish with black sesame seeds before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 32.9 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2102 mg | 45% | |
*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.
