Sushi Salad

This sushi salad platter gives you all the flavor of a real sushi roll, without all of the mess! It’s filled with veggies, sweet baked salmon, crunchy panko crumbs and a 2-ingredient spicy mayo. It’s perfect for a large crowd, or a new weeknight dinner idea!

You’ll probably find a few variations of this on the internet, and each version will look different, but that’s the beauty of this dish! You can pile on whichever toppings you like most, and you’ve got yourself a delicious crowd-pleasing meal!

Both me and my husband don’t love raw fish- I know, I know, we’re missing out. BUT, I cooked our salmon in coconut aminos and honey, and it added such a great sweetness to the dish! You can swap this out for tofu if you wanted to keep it vegan. I added my favorite toppings, but you can customize the toppings to your liking.

Here’s what you’ll need for my version of a sushi salad:

• Sushi rice– I haven’t tested this with regular rice, but I’m sure it can be done and cooked the same way

• Nori

• Veggies of choice: I used cucumbers and carrots

• Avocado

• Fish: I used salmon

• Crunchy panko crumbs: just bake your crumbs until golden brown in the oven!

• Spicy mayo: a MUST, and only made from two ingredients

Topping possibilities are endless, so feel free to improvise and add your favorite sushi staples!

If buying raw fish, make sure you purchase from a trustworthy source. Other toppings that would go great on this dish: seared tuna, spicy salmon, shelled edamame, imitation crab, ginger, wasabi sauce and anything else your heart desires!

Can’t wait for you guys to try this dish. Let me know which variation you tried in the comments below!

Sushi Salad

5 from 1 vote

Course: Uncategorized

Servings

4-6

servings

Prep time

35

minutes

Cooking time

25

minutes

Total time

1

hour 

Ingredients

• 1 cup sushi rice

• 1 1/2 cups water

• 1 1/2 tbsp rice vinegar

• 1 tbsp sugar or liquid sweetener

• 1/2 tsp salt

• SALMON

• 1 lb salmon

• 1/4 cup coconut aminos

• 1 tbsp honey

• Pinch of salt

• TOPPINGS

• 1 avocado, sliced

• 2 large carrots, peeled and sliced

• 4 Persian cucumbers, thinly sliced

• 1 sheet of nori, cut into pieces

• 1/4 cup toasted panko crumbs

• Sesame seeds

• SPICY MAYO

• 1/4 cup mayo of choice

• 2 tbsp sriracha

Directions

• Preheat oven to 375 F. Marinate the salmon in the coconut aminos, honey, and salt and set aside.
• Rinse the rice until the water runs clear.
• Soak the sushi rice for 30 minutes.
• While the rice soaks, start slicing up your veggies.
• Drain the rice and add to a pot with the 1 1/2 cups of water. Cover and bring to a boil. Once boiling, reduce heat and let is simmer for about 20 minutes.
• While the rice simmers, place your salmon in an oven safe dish and bake for about 15-20 minutes, depending on the thickness. Remove from oven and flake into pieces.
• To toast your panko crumbs, lay it on a sheet pan and bake in the oven for about 15 minutes while your salmon cooks.
• Once the rice is finished, remove from heat and let it sit for 10 minutes, then stir in the rice vinegar, sugar and salt.
• On a large platter, layer your sushi rice and top with nori, salmon, cucumbers, carrots, avocado slices, panko crumbs, and a drizzle of spicy mayo

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!