Sushi Salad (deconstructed sushi platter)

This baked salmon and veggie sushi platter is one of my go-to dishes for family dinners or holiday gatherings. It’s a deconstructed sushi roll with all of the delicious flavors and textures!

Sushi Salad, aka Deconstructed Sushi Platter

This sushi salad platter gives you all the flavor of a real sushi roll, without all of the mess. It’s made with sushi rice, crunchy veggies, baked salmon, crispy fried onions 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 on your sushi, and you’ve got yourself a delicious meal that’s always a crowd pleaser.

Both me and my husband don’t love raw fish so I love adding baked salmon to this dish. I marinate it with coconut aminos and honey, and it adds such a great sweetness to the dish. You can also use your favorite teriyaki sauce as a marinade.

To make this dish vegan, you can use tofu for the protein or keep it all veggies. I added my favorite toppings, but you can customize the toppings to your liking.

What you’ll need to make this sushi platter:

• Sushi rice– I haven’t tested this with regular rice, but I’m sure it can be done and cooked the same way. I always follow the cooking instructions on the package!

• Seaweed- you can cut up pieces of nori paper, or use crumbled up seaweed snacks- my personal favorite!

• Veggies of choice: I used cucumbers and carrots

• Avocado

• Fish: I used salmon. If you use raw fish, make sure its sushi-grade fish

• Crunchy panko crumbs or fried onions: I personally love adding crispy fried onions, but you can swap toasted panko crumbs for an added crunch. Just bake the crumbs until golden brown in the oven or over the stove in a pan

• Spicy mayo: a MUST, and only made from two ingredients
• Other toppings: a sweet sauce like eel sauce or teriyaki, furikake seasoning, sesame seeds

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

If you wanted to add raw fish, make sure you purchase from a trustworthy store that sells sushi-grade fish. 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.

I can’t wait for you guys to try this dish. You guys are going to love it!

Other salmon recipes you’ll love:

Harissa Sesame Salmon Patties

Spicy Salmon Sushi Bake

Maple Sriracha Salmon Bites

Sushi Salad

5 from 8 votes

Course: Main

Servings

4-6

servings

Prep time

35

minutes

Cooking time

25

minutes

Total time

1

hour 

NOTES: for larger crowds, I usually double the rice amount and bake about 1 1/2 lbs of salmon

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 salt

• TOPPINGS

• 1 avocado, sliced

• 2 large carrots, peeled and sliced or 1 cup shredded carrots

• 3 Persian cucumbers, thinly sliced

• 1 sheet nori, cut into pieces or 1 pack of seaweed snacks

• 1/4 cup store bought crispy fried onions or toasted panko crumbs

• Sesame seeds

• Eel sauce or other sweet sauce like teriyaki

• Furikake (savory Japanese rice seasoning), I get mine from Trader Joes

• 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- if running short on time, you can skip the soaking step.
• 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 with a fork, discarding the skin.
• Once the rice is finished, remove from heat and let it sit for 10 minutes, then season with the rice vinegar, sugar and salt.
• On a large platter, layer your sushi rice and top with the crumbled seaweed, flaked salmon, cucumbers, carrots, avocado slices, and fried onions. Finish it off with a drizzle of the sauces, some sesame seeds and furikake if using.
• I normally serve this at room temperature. If preparing ahead of time, you can prepare the ingredients and assemble everything before serving. Or, you can assemble everything except for the fried onions and sauces and add those right before serving.
• Leftovers will stay fresh in the fridge for up to 4 days.

Did you make this recipe?

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