Sushi Rice Salad

Transform your favorite sushi flavors into a vibrant, deconstructed masterpiece with this Sushi Rice Salad. This easy, no-roll recipe combines perfectly seasoned sushi rice with a medley of fresh veggies like diced cucumber, creamy avocado, and julienned carrots. Tender cooked shrimp or crab meat, along with nori strips, add authentic Japanese-inspired flavors, while a drizzle of soy-sesame dressing ties it all together beautifully. Topped with pickled ginger, toasted sesame seeds, and chopped scallions for a tantalizing crunch, this salad is a refreshingly simple twist on traditional sushi. Ready in just 40 minutes, it's perfect for meal prep, light lunches, or elegant dinner party presentations.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 3 tablespoons rice vinegar
• 1.5 tablespoons sugar
• 1 teaspoon salt
• 1 medium, diced cucumber
• 1 medium, julienned carrot
• 1 large, diced avocado
• 1 cup cooked shrimp or crab meat
• 2 cut into small strips seaweed sheets (nori)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 chopped scallions
• 1 tablespoon sesame seeds
• 0.25 cup pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

Combine the sushi rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

Step 3

While the rice cooks, make the sushi dressing by mixing rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and let it cool.

Step 4

Transfer the cooked rice to a large mixing bowl and gently fold in the sushi dressing, being careful not to crush the grains. Set the seasoned rice aside to cool to room temperature.

Step 5

Prepare the vegetables by dicing the cucumber and avocado, julienning the carrot, and chopping the scallions. Cut the nori sheets into small strips or squares.

Step 6

In a small bowl, whisk together soy sauce and sesame oil for the salad dressing.

Step 7

Once the rice has cooled, add the cucumber, carrot, avocado, cooked shrimp or crab meat, and scallions to the bowl. Gently toss to combine.

Step 8

Drizzle the soy sauce and sesame oil dressing over the salad and mix lightly to ensure everything is evenly coated.

Step 9

Top the salad with seaweed strips, sesame seeds, and pickled ginger as garnishes.

Step 10

Serve immediately or refrigerate for up to 2 hours before serving. Enjoy your sushi rice salad!

Nutrition Facts

Serving size	(1066.9g)

Amount per serving	% Daily Value*
Calories	741.0

Total Fat 30.4g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 4091.4mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 17.0g	0%
Total Sugars 23.7g
Protein 13.8g	0%

Vitamin D 0IU	0%
Calcium 138.6mg	0%
Iron 3.4mg	0%
Potassium 1473.3mg	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: 35.8%

Protein: 7.2%

Carbs: 57.0%