Sushi Salad
Sushi salad is easy to make, easy to customize and so flavorful. Perfect for entertaining or for a fun weeknight dinner. This recipe is gluten and dairy-free and can easily be made vegetarian or vegan.
Ingredients
Salmon
- 1 - 1.25 pound salmon fillet
- 1/4 cup coconut aminos sub low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- pinch of kosher salt
Salad
- 1 cup sushi rice cooked and cooled
- 2 large carrots, shredded
- 2 Persian cucumbers, sliced
- 1 avocado, sliced
Toppings
- toasted sesame seeds
- toasted nori sheets or seaweed snacks
- crushed plantain chips
- spicy mayo
Instructions
- Cook the sushi rice according to the package directions. Have an instant pot? Make half a batch of instant pot sushi rice.
- Preheat the oven to 400ºF/200ºC. In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and salt. Put the salmon fillet in a baking dish and pour the marinade over it. Set aside while the oven comes to temp.
- Bake the salmon for 12-15 minutes. While the salmon cooks, slice the veggies and avocado and make the Japanese spicy mayo.
- Flake the salmon and discard the skin.
- Assemble your platter starting with rice, followed by the vegetables, then the flaked salmon, sliced avocado, a drizzle of spicy mayo, toasted sesame seeds (if using), and a sprinkle of crushed plantains. Serve with toasted seaweed, more spicy mayo, and coconut aminos or tamari/soy sauce.