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Sushi Salad

This refreshing rice salad with cucumber, avocado and salmon is a real show stopper. You’ll find nori in the International or Asian products section. If you can find wasabi mayonnaise, use that instead of plain mayo, or mix a little wasabi into plain mayo.

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
558 calories per serving


> 8 oz sushi rice
> 5 tbsp unseasoned rice vinegar
> 1 tsp sugar
> 1 tsp salt
> 1 head romaine lettuce
> 4 tbsp mayonnaise
> 1 cucumber
> 10 oz salmon fillet
> 2 tbsp tamari
> 2 avocados
> 1 sheet nori (toasted seaweed sheets)


Cook the sushi rice according to the instructions on the package.
Heat the rice vinegar, sugar and salt in a saucepan, stirring until sugar and salt have dissolved. Pour the mixture over the still warm rice and toss for 3 min.
Remove the ends from the lettuce heart and cut the lettuce into thin strips. Cover the bottom of a large, flat dish with the lettuce strips.
Drizzle the mayonnaise over the lettuce. Top with the sushi rice.
Quarter the cucumber lengthwise. Use a spoon to remove the seeds. Cut the cucumber into long strips.
Cut the strips into pieces approximately 2 ½ inches long and sprinkle over the rice.
Heat a nonstick frying pan and fry the salmon, skin side down for approx. 6 min., turning halfway through. Remove from heat.
Cut the salmon into pieces, drizzle with the tamari and sprinkle over the salad.
Halve the avocados lengthwise. Remove the pits and use a spoon to scoop out the flesh. Cut into long strips and place over the salmon.
Tear the nori sheet into pieces and sprinkle over the salad.

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