Sushi Salad Recipe

Name: Sushi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice Bowl; 2 cups (300 g) frozen shelled edamame beans; 4 cups (740 g) cooked brown rice; 4 Persian cucumbers, sliced into rounds; 3 avocados, peeled and sliced; 2 handfuls baby spinach leaves; 1 splash extra-virgin olive oil; 1 tablespoon sesame seeds (white, black, or both), toasted; 4 nori seaweed sheets, toasted and cut into thin strips; 1 pinch sea salt; 1 pinch black pepper; Sesame-Miso Dressing; 3 tablespoons miso paste; 1 tablespoon toasted sesame oil; 1 tablespoon mirin; 1 teaspoon sugar; 1 teaspoon sesame seeds (white, black, or both), toasted

Servings: persons

Rice Bowl
2 cups (300 g) frozen shelled edamame beans
4 cups (740 g) cooked brown rice
4 Persian cucumbers, sliced into rounds
3 avocados, peeled and sliced
2 handfuls baby spinach leaves
1 splash extra-virgin olive oil
1 tablespoon sesame seeds (white, black, or both), toasted
4 nori seaweed sheets, toasted and cut into thin strips
1 pinch sea salt
1 pinch black pepper
Sesame-Miso Dressing
3 tablespoons miso paste
1 tablespoon toasted sesame oil
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon sesame seeds (white, black, or both), toasted

1
Bring a small pot of salted water to the boil and add the edamame. Cook for 1-2 minutes, until they are tender yet still crunchy. Drain and run under cold water.
2
To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined-you want the consistency of cream. Stir in the sesame seeds.
3
In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach and toss together gently. To serve, transfer salad to a serving plate, drizzle over the sesame-miso dressing and a little olive oil, season with sea salt and black pepper, and top with the sesame seeds and nori strips.

1141

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Rice Bowl, 2 cups (300 g) frozen shelled edamame beans, 4 cups (740 g) cooked brown rice, 4 Persian cucumbers, sliced into rounds, and more.

Yes, 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.

Sushi Salad

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