Sushi Salad

by on October 26, 2006
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Sushi Salad
I enjoy making sushi–and my family enjoys eating it. But sometimes I want the taste of sushi without the time and effort it takes to roll it. One way I get around the task of making sushi rolls is to have “Roll Your Own” nights: I’ll prepare the rice and fillings and cut the sheets of nori into quarters, and we’ll each make our own little cones of sushi right at the table. Kids love making their own sushi, so I really recommend this activity to parents whose kids aren’t sure about sushi yet; it will probably turn them into sushi lovers.

When I’m really running short of time, or when I’m preparing other dishes such as miso soup, carrot stick bundles, or portabella rolls, I often skip the rolling altogether and make Sushi Salad. I combine seasoned sushi rice with whatever vegetables I have on-hand. If I’m really lucky, I’ll have a bunch of asparagus and an avocado, but this week those items were unavailable so I had to make do with what was in my refrigerator: carrots, red bell pepper, edamame, cucumber, and some of the mushrooms left over from making portabella rolls. Though it was lacking asparagus and avocado, this version of sushi salad came out so well that E. was a little disappointed that it wasn’t in her Totoro bento box on Monday because her father had already grabbed the leftovers for his lunch.

Sushi Salad

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{ 7 comments… read them below or add one }

1 Laura January 3, 2010 at 12:27 pm

I'm eating this (kind of) for breakfast right now. I found this "rice seasoning" in the Asian section of me regular grocery store. It's mostly seaweed, with a little sesame seeds, salt and sugar. I added some of that, and some plain rice vinegar to leftover brown rice and microwaved it long enough to take the chill off. I put that on top of mixed lettuces and then added a bunch of raw veggies and topped with wasabi mayo/soy sauce/rice vinegar/sweet chili sauce dressing.
Thank you for the great idea! I'll definitely be making it your way next grocery trip.


2 Rhonda Cronkhite May 27, 2010 at 3:35 pm

Our “sushi salad” recipe has: avocado, shallots, celery, green pepper, cucumber, seedless grapes, and of all things, trail mix (no chocolate, just nuts and fruit). Cut everything up in little pieces (half the grapes), throw on some rice seasoning, mix and go!! My family loves it. i like it better with rice, but they eat it without it.


3 Moky June 11, 2012 at 3:39 pm

WHat a great idea! All my kids love sushi, love “roll-your-own” night, so this salad is a great variation!


4 Hayley June 23, 2012 at 1:11 pm

Hi! Do you cook the asparagus when you include it? If so, how?


5 Susan Voisin June 23, 2012 at 1:26 pm

I usually just steam it very lightly, but roasted is good, too.


6 Nicole August 19, 2013 at 6:54 am

Is there a way to incorporate wasabi powder into this without having to make it with the mayo? I don’t have tofu on hand. Thanks!


7 Susan Voisin August 19, 2013 at 7:20 am

You could try whisking wasabi powder into rice vinegar and then add it to the rice.


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