Deconstructed Sushi Salad Recipe

Name: Deconstructed Sushi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon (5g) wakame seaweed; 1/4 cup brown rice, rinsed; 11/2 tablespoon of rice wine vinegar; 2 teaspoons Natvia; 1/2 teaspoon salt; 150g firm tofu, diced; 1 small cucumber, de-seeded and diced; 1/2 cup (60g) carrot, grated; 3 radish, finely sliced and cut in quarters; 1/2 avocado, diced; 1 tablespoon (20g) pickled ginger; 1 spring onion, chopped finely; 2 teaspoons sesame seeds, toasted; 1 sheet of nori seaweed, thinly sliced; Dressing:; 1-11/2 teaspoons wasabi paste; 1 tablespoon water; 1 tablespoon soy sauce (tamari for gluten free)

Servings: persons

1 tablespoon (5g) wakame seaweed
1/4 cup brown rice, rinsed
11/2 tablespoon of rice wine vinegar
2 teaspoons Natvia
1/2 teaspoon salt
150g firm tofu, diced
1 small cucumber, de-seeded and diced
1/2 cup (60g) carrot, grated
3 radish, finely sliced and cut in quarters
1/2 avocado, diced
1 tablespoon (20g) pickled ginger
1 spring onion, chopped finely
2 teaspoons sesame seeds, toasted
1 sheet of nori seaweed, thinly sliced
Dressing:
1-11/2 teaspoons wasabi paste
1 tablespoon water
1 tablespoon soy sauce (tamari for gluten free)

1
To make the dressing mix together ingredients and set aside.
2
Soak wakame in luke warm water for 10 minutes, drain and blanch in hot water, then refresh in cold water to improve the colour. Dry in a clean tea towel or paper towel, then chop.
3
Cook rice to your liking
4
Heat vinegar, Natvia and salt in a small saucepan until sugar is dissolved and pour over rice. Stir through, then set aside to cool.
5
Dice tofu into 2cm pieces, spray with oil and grill in a fry pan or sandwich toaster until golden.
6
Toss rice with wakame, tofu, cucumber, carrot, radish, avocado, ginger, spring onion, dressing and top with sesame seeds and nori strips to serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon (5g) wakame seaweed, 1/4 cup brown rice, rinsed, 11/2 tablespoon of rice wine vinegar, 2 teaspoons Natvia, and more.

Yes, Deconstructed Sushi Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Deconstructed Sushi Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions