Sushi Roll Rice Salad
Transform your favorite sushi roll into a vibrant and refreshing "Sushi Roll Rice Salad" that's perfect for sushi lovers seeking a quick and creative twist. This deconstructed delight features fluffy sushi rice seasoned with tangy rice vinegar, paired with crisp julienned cucumber and carrot, creamy diced avocado, and crumbled nori for that signature oceanic flair. Optional protein options like imitation crab or cooked shrimp bring a satisfying, savory bite, while a drizzle of soy sauce and sesame oil ties it all together with bold umami flavor. Topped with toasted sesame seeds and fresh scallions, this sushi-inspired salad is as visually appealing as it is delicious. Ready in just 35 minutes and perfect for lunch, dinner, or meal prep, this no-roll sushi recipe is a party of textures and flavors in every bite!
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Recipe Information
Ingredients
- 1.5 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 large ripe avocado, diced
- 2 sheets nori sheets, crumbled
- 1 cup imitation crab or cooked shrimp (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 stalks scallions, sliced
- 2 tablespoons pickled ginger (optional)
Instructions
Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is fully absorbed.
While the rice is cooking, prepare the sushi vinegar: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
When the rice is finished cooking, transfer it to a large bowl and gently fold in the sushi vinegar mixture while the rice is still hot. Let it cool to room temperature.
Prepare the vegetables: Julienne the cucumber and carrot, dice the avocado, and crumble the nori sheets into small pieces.
In a large serving bowl, combine the cooled sushi rice, julienned cucumber and carrot, diced avocado, crumbled nori, and imitation crab or cooked shrimp if desired.
Drizzle the soy sauce and sesame oil over the salad and gently toss until evenly combined.
Sprinkle toasted sesame seeds and sliced scallions over the top as garnish.
Optional: Serve with pickled ginger on the side for an additional sushi-inspired twist.
Serve immediately and enjoy your deconstructed sushi roll in salad form!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 520 mg | 11% | |
*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.
