Sushi Salad Pareve
Discover a delightful twist on traditional sushi with this vibrant Sushi Salad Pareve recipe, a perfect option for those seeking a fresh, dairy-free take on Japanese cuisine. This deconstructed sushi bowl features fluffy, seasoned sushi rice topped with crisp cucumber, sweet shredded carrot, creamy avocado, and tender edamame, all enhanced by the umami-packed flavor of soy sauce and sesame oil. Strips of nori, toasted sesame seeds, and scallion slices tie everything together, offering that quintessential sushi taste in every bite. Quick to prepare in under 40 minutes, this dish is ideal for a light lunch or a stunning appetizer, and it’s entirely customizable for your favorite ingredients. Packed with flavor, texture, and wholesome ingredients, this sushi salad is a must-try for sushi lovers and meal-prep enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 medium cucumber, diced
- 1 large carrot, shredded
- 1 large avocado, diced
- 2 sheets nori sheets, cut into thin strips
- 1 cup edamame, cooked and shelled
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- 2 stalks scallions, thinly sliced
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 18-20 minutes until the water is absorbed and the rice is tender.
While the rice cooks, prepare the sushi vinegar. In a small microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds and stir until the sugar and salt dissolve completely. Set aside to cool.
Once the rice is cooked, transfer it to a large, shallow dish. Gently fold the sushi vinegar into the rice using a wooden spoon or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the vegetables. Dice the cucumber, shred the carrot, dice the avocado, and cut the nori sheets into thin strips using kitchen scissors. Cook and shell the edamame if not already prepared.
Assemble the salad in a large serving bowl or individual bowls. Begin with a base layer of seasoned sushi rice.
Top the rice with the diced cucumber, shredded carrot, diced avocado, edamame, and strips of nori.
In a small bowl, whisk together the soy sauce and sesame oil. Drizzle the dressing over the salad.
Garnish the salad with toasted sesame seeds and thinly sliced scallions.
Serve immediately and enjoy your fresh and flavorful Sushi Salad Pareve!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 13.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2552 mg | 54% | |
*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.
