Sushi Salad

May 23, 2019
12 Ratings
Photo by Luisa Brimble
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

Brown rice bowls have become a midweek staple in our home. Extremely adaptable, they allow me to use up whatever vegetables are in my fridge and are a great way to enjoy leftover roasted vegetables. I had originally named this dish "Miso Brown Rice Salad with Avocado, Edamame, and Seaweed," but my kids proclaimed it the "Sushi Salad" when I brought it to the table, so hence it is named. For extra protein, try topping the salad with a fried or hard-boiled egg.

From "Family: New Vegetarian Comfort Food to Nourish Every Day © 2019 by Hetty McKinnon." Photography © 2019 by Luisa Brimble. Published by Prestel. —Hetty Lui McKinnon

What You'll Need
  • 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.

See what other Food52ers are saying.

  • cholula
  • Änneken
  • Jenni Jenks
    Jenni Jenks
  • michelleroo

6 Reviews

Jenni J. November 7, 2023
This is an all-time family favorite, and we typically make it just as written. Delicious!
cholula January 4, 2020
I loved this. Made it by the recipe but omitted the spinach and instead cut swiss chard really thin strips.
michelleroo August 18, 2019
We like like it best with barley because it has more tooth and chewiness. It doesn't hurt to double edamame and I added shredded carrots. Yum!
dancingapple June 25, 2019
This is a very refreshing summer meal. I don’t have miso on hand so I make a very simple soy sauce vinaigrette. Add spring onions, furikake on top instead of just nori, and skip the spinach. Sometimes I make a spicy mayo to dollop on top too.
Änneken June 16, 2019
I made the mistake of mixing in the nori rather than sprinkling on it for serving only. After day 1 all the salad tasted of was nori. Other than that it was quite good.
Kareng May 30, 2019
I made this salad today and love it. Instead of brown rice and I used black Japonica rice. This rice is jewel purply black when cooked and is a great contrast to all the green (edamame, spinach, avocado, nori) in the salad. I will make this again! Thank you for a great recipe.