Vegetarian Sushi Salad

Dive into the vibrant world of Japanese-inspired flavors with this refreshing Vegetarian Sushi Salad, a deconstructed twist on classic sushi rolls. Packed with nourishing ingredients such as fluffy sushi rice, crispy nori strips, creamy avocado, protein-rich edamame, and a medley of fresh vegetables, this recipe delivers all the beloved elements of sushi in a fuss-free salad form. A tangy dressing of rice vinegar, soy sauce, and sesame oil ties everything together, while optional garnishes like sesame seeds and pickled ginger add layers of texture and authenticity. Perfect as a light lunch or a stunning side dish, this gluten-free-friendly recipe comes together in under 40 minutes, making it an ideal choice for busy weeknights or meal prep. Whether you're a sushi fan or new to the cuisine, this bowl of goodness will leave your taste buds craving more!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 medium Carrot, julienned
• 1 medium Cucumber, diced
• 1 cup Edamame, cooked and shelled
• 1 medium Avocado, diced
• 2 sheets Nori sheets, cut into thin strips
• 2 Green onion, thinly sliced
• 2 tablespoons Soy sauce or tamari (for gluten-free option)
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds (optional, for garnish)
• 0.25 cup Pickled ginger (optional, for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures a fluffier texture.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, cover, and reduce the heat to low. Simmer for 18-20 minutes or until the water is absorbed.

Step 3

While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, transfer it to a wide, shallow bowl and gently fold in the vinegar mixture with a wooden spoon or spatula. Allow the rice to cool to room temperature.

Step 4

Prepare the vegetables: julienne the carrot, dice the cucumber and avocado, and cook/shell the edamame if not already done. Set aside.

Step 5

Cut the nori sheets into thin strips using scissors or a sharp knife.

Step 6

Assemble the salad by dividing the cooled sushi rice among four bowls. Layer the carrot, cucumber, edamame, and avocado on top of the rice.

Step 7

Drizzle each salad with soy sauce (or tamari for a gluten-free version) and a few drops of sesame oil.

Step 8

Sprinkle the salad with sliced green onions, nori strips, and sesame seeds if using.

Step 9

Serve with pickled ginger on the side, if desired, and enjoy immediately!

Nutrition Facts

Serving size	(1247.9g)

Amount per serving	% Daily Value*
Calories	1123.5

Total Fat 52.2g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 4326.0mg	0%
Total Carbohydrate 133.4g	0%
Dietary Fiber 27.2g	0%
Total Sugars 26.9g
Protein 40.6g	0%

Vitamin D 0IU	0%
Calcium 392.3mg	0%
Iron 10.4mg	0%
Potassium 2558.1mg	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: 40.3%

Protein: 13.9%

Carbs: 45.8%