Sushi Salad
Baked salmon sushi is one of my favorite sushi rolls, and this deconstructed sushi platter serves up all the flavors of a sushi roll, without all of the mess. It’s basically a sushi salad made with layers of sushi rice, crunchy veggies, avocado, baked salmon, crispy fried onions and all the sushi sauces.
This recipe has been my go-to for years, and is perfect for a large crowd, or as 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.
I prefer this recipe with baked salmon, but it can easily be made with raw sushi-grade salmon or tuna.
One of my favorite parts of this dish is that it can be made with leftover salmon from a previous dinner! I’ve even made a version for 2 servings whenever we have leftovers.
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 deconstructed sushi platter–
- Sushi rice– or any short-grain rice variety. 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 mayo, sriracha and a little sesame oil
- Sweet sauce: eel sauce or a teriyaki variation will work in this recipe
- Other toppings: furikake seasoning, sesame seeds
- Start by seasoning and baking the salmon, then flaking it with a fork
- Cook the sushi rice as instructed on the package and season it with rice vinegar, sugar and salt
- While those cook, dice up the cucumbers and carrots and slice the avocado
- Layer everything on a serving platter, starting with a base of rice, seaweed, salmon, veggies, avocado and the crispy fried onions
- Finish everything off with a drizzle of sauces and sesame seeds
Topping possibilities are endless, so feel free to customize 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 or wasabi sauce
This dish can be served warmed or at room temperature. If preparing ahead of time, you can have all of the ingredients diced and ready, then assemble it all 10 minutes before serving.
I can’t wait for you guys to try it.-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
Ingredients
- 2 cups sushi rice
- 3 cups water
- 3-4 tbsp rice vinegar
- 1 tbsp sugar
- 1/2-1 tsp salt
SALMON
- 1-1.5 lb salmon
- 1/4 cup coconut aminos
- 1 tbsp honey
- Pinch of salt
TOPPINGS
- 2 avocado, sliced
- 2 large carrots, peeled and diced, or 1 cup shredded carrots
- 3 Persian cucumbers, thinly sliced or cubed
- 1 sheet nori, cut into pieces or 1 pack of seaweed snacks, crumbled
- 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
- 3 tbsp sriracha
- 1 tsp sesame oil
Directions
- Preheat oven to 400 F. Marinate the salmon in the coconut aminos, honey, and salt and set aside and bake for 15-18 minutes. Remove from oven and flake with a fork, discarding the skin.
- 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 dicing your veggies and preparing the sauces.
- Drain the rice and add to a pot with the water. Cover and bring to a boil. Once boiling, reduce heat and let is simmer for about 20 minutes.
- 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 can be refrigerated for up to 4 days.
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
YAY so glad you tried it! Works great with any leftover fish!
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
This was the perfect way to use the salmon I had! Will definitely be making this when the sushi cravings hit!
Yay! Topping it with leftover salmon is my absolute favorite way to repurpose it!