Sushi Salad

12 comments
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!

sushi salad

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! OR I love to use store bought crispy fried onions! They add so much flavor and are a delicious topping
  • Spicy mayo: a MUST, and only made from two ingredients

sushi salad

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 8 votes
Course: Main
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 or store bought crispy fried onions (my personal favorite!)

  • Sesame seeds

  • SPICY MAYO
  • 1/4 cup mayo of choice

  • 2 tbsp sriracha

  • Optional but recommended: teriyaki sauce

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!

12 Comments

  1. This was so good 😍 added this to my dinner rotation because I needed new ideas on how to use my salmon highly recommend! Will definitely make again

  2. Just tried this for the first time I LOVED it but I was curious how many calories is this meal? I am in a caloric deficit and want to be able to chart it thanks so much

    • Hey Gabi, I’m so glad you enjoyed it! Unfortunately I don’t calculate calories so I’m not sure. You can try finding an online calculator, or check the nutritional facts of the main caloric foods here (rice, avocado, salmon) and divide them by the servings to get a rough idea of the calories

  3. Sophie

    This was the perfect way to use the salmon I had! Will definitely be making this when the sushi cravings hit!

  4. Manpreet Kaur

    Literally made this like 5 or 6 times and it hits the spot when I’m craving sushi.

  5. Anonymous

    I saw Gal post this on Instagram and was dying to try it. It’s like an easy poke bowl! My fiancé and I really enjoyed this dish and it helped us switch up our normal meals while still incorporating veggies. I also added crushed wasabi peas + scallions, but was kicking myself that I forgot to buy the fried onions. Overall, it was so good!!

    • I’m so happy to hear you liked it! Fried onions are definitely a game changer, but your toppings sound delicious! I need to try the crushed wasabi peas next time 🙂

    • This is one of the first Something Nutritious recipes I tried – and it’s become a weeknight favorite. So easy to pull together quickly – and soo delicious !! The toasted panko makes it. Even my boyfriend loves this healthy dinner dish. Yum !!

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