Vegan Sushi Salad

Transform your favorite sushi ingredients into a vibrant, deconstructed bowl with this Vegan Sushi Salad! Packed with fluffy seasoned sushi rice, crisp cucumber, shredded carrots, creamy avocado, tender edamame, and crunchy nori strips, this colorful dish is a fresh twist on traditional sushi rolls. The umami-rich dressing made from soy sauce, sesame oil, tahini, and ginger perfectly ties the flavors together, while a sprinkle of green onion and sesame seeds adds the perfect finishing touch. This easy, 35-minute recipe is ideal for meal prep or a quick, healthy, gluten-free dinner that’s as satisfying as it is beautiful. Perfect for sushi lovers looking for a plant-based alternative without all the rolling effort!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 medium (chopped into small cubes) Cucumber
• 1 medium (shredded) Carrot
• 1 large (sliced) Avocado
• 1 cup (shelled and cooked) Edamame
• 2 sheets (cut into small squares or strips) Nori sheets
• 2 stalks (sliced thinly) Green onion
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Sesame oil
• 1 teaspoon (grated) Fresh ginger
• 1 tablespoon Tahini
• 1 tablespoon (for garnish) Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the rice is tender and the water is absorbed.

Step 3

While the rice cooks, prepare the sushi rice seasoning. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 4

Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Stir in the sushi rice seasoning and mix gently to coat the rice evenly. Let the rice cool completely.

Step 5

Prepare the vegetables by chopping the cucumber into small cubes, shredding the carrot, slicing the avocado, and cooking the edamame if needed.

Step 6

In a small bowl, mix together the soy sauce (or tamari), sesame oil, grated ginger, and tahini to make the dressing. Whisk until smooth.

Step 7

Assemble the salad by layering the seasoned sushi rice, cucumber, carrot, avocado, edamame, and nori strips in a large serving bowl or individual bowls.

Step 8

Drizzle the dressing over the salad and gently toss to combine everything evenly.

Step 9

Garnish with sliced green onions and sesame seeds for added flavor and texture.

Step 10

Serve immediately and enjoy your vegan sushi salad!

Nutrition Facts

Serving size	(1266.6g)

Amount per serving	% Daily Value*
Calories	1248.8

Total Fat 70.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 16.2g
Cholesterol 3.2mg	0%
Sodium 3527.4mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 29.4g	0%
Total Sugars 23.5g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 1390.8mg	0%
Iron 5365.4mg	0%
Potassium 2638.4mg	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: 48.9%

Protein: 12.3%

Carbs: 38.8%