Sushi Rice Salad
Transform your favorite sushi flavors into a vibrant, deconstructed masterpiece with this Sushi Rice Salad. This easy, no-roll recipe combines perfectly seasoned sushi rice with a medley of fresh veggies like diced cucumber, creamy avocado, and julienned carrots. Tender cooked shrimp or crab meat, along with nori strips, add authentic Japanese-inspired flavors, while a drizzle of soy-sesame dressing ties it all together beautifully. Topped with pickled ginger, toasted sesame seeds, and chopped scallions for a tantalizing crunch, this salad is a refreshingly simple twist on traditional sushi. Ready in just 40 minutes, it's perfect for meal prep, light lunches, or elegant dinner party presentations.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 3 tablespoons rice vinegar
- 1.5 tablespoons sugar
- 1 teaspoon salt
- 1 medium, diced cucumber
- 1 medium, julienned carrot
- 1 large, diced avocado
- 1 cup cooked shrimp or crab meat
- 2 cut into small strips seaweed sheets (nori)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 chopped scallions
- 1 tablespoon sesame seeds
- 0.25 cup pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Combine the sushi rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
While the rice cooks, make the sushi dressing by mixing rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and let it cool.
Transfer the cooked rice to a large mixing bowl and gently fold in the sushi dressing, being careful not to crush the grains. Set the seasoned rice aside to cool to room temperature.
Prepare the vegetables by dicing the cucumber and avocado, julienning the carrot, and chopping the scallions. Cut the nori sheets into small strips or squares.
In a small bowl, whisk together soy sauce and sesame oil for the salad dressing.
Once the rice has cooled, add the cucumber, carrot, avocado, cooked shrimp or crab meat, and scallions to the bowl. Gently toss to combine.
Drizzle the soy sauce and sesame oil dressing over the salad and mix lightly to ensure everything is evenly coated.
Top the salad with seaweed strips, sesame seeds, and pickled ginger as garnishes.
Serve immediately or refrigerate for up to 2 hours before serving. Enjoy your sushi rice salad!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.7 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1473 mg | 31% | |
*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.
