Dairy-Free Sushi Salad

Transform your sushi cravings into a vibrant, bowl-style masterpiece with this Dairy-Free Sushi Salad! Bursting with fresh veggies like cucumber, carrot, and creamy avocado, this salad combines the flavors of traditional sushi in an easy-to-make, gluten-optional dish. Perfectly seasoned sushi rice creates the base, while crumbled nori, sesame seeds, and a tangy soy-lime dressing elevate every bite with umami-packed goodness. Quick to prep in just 20 minutes, this wholesome salad is both light and satisfying, making it an ideal choice for a healthy lunch or dinner. Whether you're dairy-free by necessity or choice, this sushi-inspired salad is a fresh, customizable treat that’s sure to impress!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 medium cucumber
• 1 medium carrot
• 1 large avocado
• 1 sheet nori (seaweed sheets)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 tablespoon lime juice
• 1 teaspoon sesame seeds
• 1 scallion (green onion)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil.

Step 2

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let it rest for 10 minutes, covered.

Step 3

In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and set it aside to cool to room temperature.

Step 4

While the rice is cooling, prepare the vegetables. Peel and julienne the carrot, thinly slice the cucumber, and cut the avocado into bite-sized cubes.

Step 5

Toast the nori sheet over an open flame for a few seconds if desired, then crumble it into small pieces.

Step 6

In a small jar or bowl, combine soy sauce, sesame oil, and lime juice to create the dressing. Mix well and set aside.

Step 7

Once the rice has cooled, assemble the salad. Use a large bowl and layer the rice at the bottom.

Step 8

Top the rice with cucumber, carrot, avocado, crumbled nori, sesame seeds, and thinly sliced scallion.

Step 9

Drizzle the dressing evenly over the salad and gently toss. Taste and adjust seasoning if needed.

Step 10

Serve immediately as a fresh and delicious dairy-free meal.

Nutrition Facts

Serving size	(1154.9g)

Amount per serving	% Daily Value*
Calories	866.9

Total Fat 46.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 4446.6mg	0%
Total Carbohydrate 105.2g	0%
Dietary Fiber 17.9g	0%
Total Sugars 16.1g
Protein 16.5g	0%

Vitamin D 0IU	0%
Calcium 120.7mg	0%
Iron 3.9mg	0%
Potassium 1776.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 7.3%

Carbs: 46.7%