Sushi Salad
Transform your love for sushi into a refreshing twist with this vibrant Sushi Salad recipe! Packed with the essential flavors of traditional sushi rolls, this salad combines tender sushi rice seasoned with homemade vinegar dressing, crisp julienned vegetables like cucumber and carrot, creamy diced avocado, shredded imitation crab meat, and aromatic toasted nori sheets. Drizzled with a savory soy sauce and sesame oil dressing, and finished with zesty pickled ginger, nutty toasted sesame seeds, and a hint of wasabi, each bite is a symphony of textures and flavors. Perfect as a light yet satisfying meal or an eye-catching appetizer, this recipe brings the essence of sushi to a bowl—no rolling required! Easy to prepare and ready in just 35 minutes, it’s ideal for sushi enthusiasts looking for a quick and customizable dish. Keywords: sushi salad recipe, easy sushi salad, sushi-inspired meal, sushi bowl recipe.
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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, julienned
- 1 medium Carrot, julienned
- 1 large Avocado, diced
- 2 sheets Nori sheets, toasted and crumbled
- 1 cup Imitation crab meat, shredded
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Pickled ginger
- 1 tablespoon Sesame seeds, toasted
- 1 teaspoon Wasabi paste
- 2 tablespoons Scallions, thinly sliced
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes. Then stir in the vinegar mixture evenly throughout the rice. Spread the rice onto a tray to cool.
In a large mixing bowl, combine the cooled sushi rice with cucumber, carrot, avocado, nori, crab meat, and scallions.
In a separate small bowl, whisk together the soy sauce, sesame oil, and wasabi. Drizzle over the salad.
Toss the salad gently to mix the ingredients and dressing thoroughly.
Top with pickled ginger, toasted sesame seeds, and any additional nori sheets, if desired.
Serve immediately or refrigerate and cover for up to an hour before serving.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 37.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1985 mg | 42% | |
*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.
