Vegetarian Sushi Salad Recipe

Name: Vegetarian Sushi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 Sweet Potato; 4 cups Baby Greens (I Used Spinach); 1 cup Cooked Brown Rice; 1 cup Cucumber, Diced; 2 Medium Sized Carrots, Shredded; 1 Red Pepper, Thinly Sliced; 1 Avocado, Sliced; 1 cup Sugarsnap Peas; 1 block (about 14 Oz. Size) Smoked Tofu, Diced; 4 teaspoons Sesame Seeds; 2 Sheets Nori, Chiffonaded; Sauces For Topping, Such As Sriracha, Hoisin Sauce, Soy Sauce (optional); FOR THE MISO VINIAGRETTE:; 2 Tablespoons Red Miso; 1/2 cups Sliced Green Onions; 1-1/2 Tablespoon Rice Vinegar; 1 teaspoon Minced Ginger; 1 clove Garlic, Minced; 1 teaspoon Liquid Honey; 1 teaspoon Toasted Sesame Oil; 1/4 cups Water

Servings: persons

FOR THE SALAD:
1 Sweet Potato
4 cups Baby Greens (I Used Spinach)
1 cup Cooked Brown Rice
1 cup Cucumber, Diced
2 Medium Sized Carrots, Shredded
1 Red Pepper, Thinly Sliced
1 Avocado, Sliced
1 cup Sugarsnap Peas
1 block (about 14 Oz. Size) Smoked Tofu, Diced
4 teaspoons Sesame Seeds
2 Sheets Nori, Chiffonaded
Sauces For Topping, Such As Sriracha, Hoisin Sauce, Soy Sauce (optional)
FOR THE MISO VINIAGRETTE:
2 Tablespoons Red Miso
1/2 cups Sliced Green Onions
1-1/2 Tablespoon Rice Vinegar
1 teaspoon Minced Ginger
1 clove Garlic, Minced
1 teaspoon Liquid Honey
1 teaspoon Toasted Sesame Oil
1/4 cups Water

1
Preheat oven to 450u00b0F. Prick the sweet potato with a fork all over, wrap in foil, and roast for approximately 1 hour. Once cooked, allow to cool and then peel and dice the potato.
2
Prepare the miso vinaigrette by adding all of the vinaigrette ingredients into a high-speed blender or food processor and blend until smooth. Chill until ready to use.
3
To assemble the salads, add 1 cup of baby greens to each bowl, topped with 1/4 cup rice, 1/4 of a diced roasted sweet potato, 1/4 cup diced cucumber, 1/4 of the shredded carrots, 1/4 of the red pepper, 1/4 of the avocado slices, 1/4 cup sugarsnap peas, 1/4 block of smoked tofu, 1 teaspoon of sesame seeds, and 1/2 of a thinly sliced nori sheet. Top salads with a few spoons of miso vinaigrette and some sriracha, hoisin sauce, or soy sauce, if desired.
4
Recipe adapted from Shutterbean's Sushi Roll Edamame Salad.

475

kcal

Calories

Fat

104

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 22 ingredients. The key ingredients include: FOR THE SALAD:, 1 Sweet Potato, 4 cups Baby Greens (I Used Spinach), 1 cup Cooked Brown Rice, and more.

Yes, Vegetarian 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.

Vegetarian Sushi Salad

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