Description
This Sushi Salad combines the fresh flavors of baked salmon, sushi rice, crisp vegetables, and savory Japanese seasonings, topped with a spicy mayo and eel sauce drizzle. It's a vibrant, deconstructed sushi experience perfect for a light yet satisfying meal, served at room temperature or chilled.
Ingredients
Rice and Seasoning
- 2 cups sushi rice
- 3 cups water
- 3-4 tbsp rice vinegar
- 1 tbsp sugar
- 1/2-1 tsp salt
Salmon and Marinade
- 1-1.5 lb salmon
- 1/4 cup coconut aminos
- 1 tbsp honey
- Pinch of salt
Vegetables and Toppings
- 2 avocado, sliced
- 2 large carrots, peeled and diced, or 1 cup shredded carrots
- 3 Persian cucumbers, thinly sliced or cubed
- 1 sheet nori, cut into pieces or 1 pack of seaweed snacks, crumbled
- 1/4 cup store bought crispy fried onions or toasted panko crumbs
- Sesame seeds
- Furikake (savory Japanese rice seasoning)
Sauces
- Eel sauce or other sweet sauce like teriyaki
- 1/4 cup mayo of choice
- 3 tbsp sriracha
- 1 tsp sesame oil
Instructions
- Marinate and bake salmon: Preheat the oven to 400°F. Marinate the salmon with coconut aminos, honey, and salt. Set aside briefly, then bake the salmon for 15-18 minutes until cooked through. Remove from oven and flake the salmon with a fork, discarding the skin.
- Prepare rice: Rinse the sushi rice until the water runs clear to remove excess starch. Soak the rice for 30 minutes if possible to improve texture; this step is optional if short on time.
- Prepare vegetables and sauces: While the rice soaks, dice the carrots, slice the cucumbers, and slice the avocado. Also prepare the spicy mayo by mixing the mayo, sriracha, and sesame oil.
- Cook rice: Drain the soaked rice and add it to a pot with 3 cups of water. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently for about 20 minutes until rice is tender and water is absorbed.
- Season cooked rice: Remove the pot from heat and let the rice sit covered for 10 minutes without lifting the lid. Then, gently mix in the rice vinegar, sugar, and salt while fluffing the rice.
- Assemble the salad: On a large serving platter, spread an even layer of the sushi rice. Top with crumbled seaweed, flaked salmon, cucumbers, carrots, avocado slices, and crispy fried onions or toasted panko crumbs. Drizzle eel sauce or teriyaki sauce, spicy mayo, sprinkle sesame seeds, and furikake seasoning.
- Serve: This salad is best served at room temperature. You can prepare all ingredients ahead and assemble just before serving, or assemble everything except fried onions and sauces, adding those at the last minute for maximum crunch and flavor.
- Store leftovers: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat the salmon or serve cold as preferred.
Notes
- Soaking sushi rice improves texture but can be skipped if short on time.
- You can use fresh or store-bought eel or teriyaki sauce as a sweet finishing touch.
- The spicy mayo can be adjusted to taste by varying sriracha amount.
- For a vegetarian option, replace salmon with tofu or omit it entirely.
- Assemble fried onions and sauces last to keep their texture crisp.
- This dish is great for meal prep and can be enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Japanese
