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
- Veggies of choice: I used cucumbers and carrots
- 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!