Vegetarian Sushi Salad
Elevate your plant-based meal game with this vibrant and flavorful Vegetarian Sushi Salad! Combining the irresistible essence of sushi rolls with the ease of a bowl, this recipe pairs tender sushi rice seasoned with tangy rice vinegar, sugar, and salt with a medley of fresh, colorful vegetables like julienned carrots, diced cucumber, creamy avocado, and protein-packed edamame. Thin slices of nori bring authentic Japanese flair, while a drizzle of soy sauce and sesame oil ties everything together with rich umami notes. Ready in just 35 minutes, this no-roll sushi alternative is perfect for busy weeknights, meal prep, or a light lunch. Garnish with sesame seeds and serve with pickled ginger for a gourmet touch that’s completely gluten-free and vegetarian-friendly. Whether you're new to sushi or a seasoned sushi lover, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium Carrot, julienned
- 1 medium Cucumber, diced
- 1 cup Edamame, cooked and shelled
- 1 medium Avocado, diced
- 2 sheets Nori sheets, cut into thin strips
- 2 Green onion, thinly sliced
- 2 tablespoons Soy sauce or tamari (for gluten-free option)
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 0.25 cup Pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures a fluffier texture.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, cover, and reduce the heat to low. Simmer for 18-20 minutes or until the water is absorbed.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, transfer it to a wide, shallow bowl and gently fold in the vinegar mixture with a wooden spoon or spatula. Allow the rice to cool to room temperature.
Prepare the vegetables: julienne the carrot, dice the cucumber and avocado, and cook/shell the edamame if not already done. Set aside.
Cut the nori sheets into thin strips using scissors or a sharp knife.
Assemble the salad by dividing the cooled sushi rice among four bowls. Layer the carrot, cucumber, edamame, and avocado on top of the rice.
Drizzle each salad with soy sauce (or tamari for a gluten-free version) and a few drops of sesame oil.
Sprinkle the salad with sliced green onions, nori strips, and sesame seeds if using.
Serve with pickled ginger on the side, if desired, and enjoy immediately!
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4326 mg | 188% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 26.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2558 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.
