Soy-Free Sushi Salad

Elevate your sushi experience with this Soy-Free Sushi Salad, a fresh and wholesome twist on a classic favorite! Perfect for sushi lovers with dietary restrictions, this vibrant dish combines tender sushi rice, crisp cucumber, sweet carrots, creamy avocado, and crunchy nori for a delightful texture medley. A tangy lime and sesame dressing, lightly sweetened with honey or maple syrup, ties everything together, while a sprinkle of black sesame seeds adds an elegant finishing touch. Whether you keep it simple or add cooked shrimp or crab for extra protein, this quick and easy sushi salad is a versatile option for lunch, dinner, or meal prep. Packed with flavor, gluten-free, and soy-free, it's an irresistible way to enjoy sushi without the hassle of rolling!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Sushi rice
• 2 cups Water
• 3 tablespoons Rice vinegar
• 1.5 tablespoons Sugar
• 1 teaspoon Salt
• 1 large Cucumber, diced
• 1 large Carrot, julienned
• 1 large Avocado, diced
• 2 sheets Nori sheets, torn into small pieces
• 0.5 cup Cooked shrimp or crab (optional for non-vegan version)
• 2 tablespoons Lime juice
• 1 tablespoon Sesame oil
• 1 teaspoon Honey (or maple syrup for vegan option)
• 0.25 teaspoon Sea salt
• 1 teaspoon Black sesame seeds (for garnish)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.

Step 2

Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, prepare the seasoning by mixing the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved.

Step 4

Once the rice is cooked, transfer it to a large mixing bowl. Gently fold in the vinegar mixture while the rice is still warm, ensuring it’s evenly coated. Let the rice cool to room temperature.

Step 5

Prepare the salad ingredients by dicing the cucumber, julienning the carrot, and dicing the avocado. Tear the nori sheets into small bite-sized pieces.

Step 6

In a small bowl, whisk together the lime juice, sesame oil, honey (or maple syrup), and sea salt to create the dressing.

Step 7

In the bowl with the cooled rice, gently mix in the cucumber, carrot, avocado, nori, and optional shrimp or crab.

Step 8

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

Step 9

Divide the sushi salad into individual bowls or plates. Garnish with black sesame seeds before serving.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1517.9g)

Amount per serving	% Daily Value*
Calories	1199.4

Total Fat 47.6g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 230.6mg	0%
Sodium 3390.5mg	0%
Total Carbohydrate 155.6g	0%
Dietary Fiber 19.2g	0%
Total Sugars 32.9g
Protein 45.3g	0%

Vitamin D 211.1IU	0%
Calcium 233.1mg	0%
Iron 5.0mg	0%
Potassium 2101.8mg	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: 34.8%

Protein: 14.7%

Carbs: 50.5%