Sushi Rice Salad

Author Notes: On a random weeknight, I’m not always in the mood to bust out the bamboo mats and start rolling some sushi. Which is why I invented this salad for when the craving strikes. Rice, nori, vegetables, sesame seeds, and a soy ginger wasabi dressing - it’s basically a sushi roll in salad form, no rolling required.Sarah | Wisconsin from Scratch

Serves: 4



  • 3 tablespoons canola oil
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame seeds
  • 1 teaspoon sugar
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon wasabi (or more to taste)


  • 3 cups cooked and cooled white or brown rice (from about 1 cup dried rice)
  • 1 cup chopped seeded cucumber
  • 1 large avocado, chopped
  • 2 sheets nori, torn into small pieces
  • 1/4 thinly sliced scallion, green part only
In This Recipe


  1. Combine all dressing ingredients in a bowl and whisk thoroughly until mixed. Or to make things even easier, put the ingredients in a jar, screw on the lid, and shake until combined.
  2. Mix together the rice, cucumber, avocado, nori and scallion, then toss with the dressing until well coated.

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