Vegan Sushi Salad
Dive into a vibrant bowl of flavor with this Vegan Sushi Salad, a unique twist on traditional sushi that’s perfect for plant-based and fuss-free dining! This recipe combines the beloved elements of sushi—fluffy, seasoned sushi rice, crisp cucumbers, shredded carrots, creamy avocado, and nutty edamame—into a colorful, nourishing salad. Nori strips infuse an authentic umami punch, while a tangy soy-ginger-tahini dressing ties it all together with delectable harmony. Quick and easy to prepare, this recipe is ready in under 40 minutes and makes an impressive, gluten-free option for lunch, dinner, or a party platter. Garnished with green onions and sesame seeds, each bite bursts with freshness, texture, and flavor. Whether you’re a sushi lover or seeking a healthy vegan meal, this sushi salad will be your new favorite!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium (chopped into small cubes) Cucumber
- 1 medium (shredded) Carrot
- 1 large (sliced) Avocado
- 1 cup (shelled and cooked) Edamame
- 2 sheets (cut into small squares or strips) Nori sheets
- 2 stalks (sliced thinly) Green onion
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 teaspoon (grated) Fresh ginger
- 1 tablespoon Tahini
- 1 tablespoon (for garnish) Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the rice is tender and the water is absorbed.
While the rice cooks, prepare the sushi rice seasoning. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Stir in the sushi rice seasoning and mix gently to coat the rice evenly. Let the rice cool completely.
Prepare the vegetables by chopping the cucumber into small cubes, shredding the carrot, slicing the avocado, and cooking the edamame if needed.
In a small bowl, mix together the soy sauce (or tamari), sesame oil, grated ginger, and tahini to make the dressing. Whisk until smooth.
Assemble the salad by layering the seasoned sushi rice, cucumber, carrot, avocado, edamame, and nori strips in a large serving bowl or individual bowls.
Drizzle the dressing over the salad and gently toss to combine everything evenly.
Garnish with sliced green onions and sesame seeds for added flavor and texture.
Serve immediately and enjoy your vegan sushi salad!
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 23.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1391 mg | 107% | |
| Iron | 5365.4 mg | 29808% | |
| Potassium | 2638 mg | 56% | |
*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.
