Sushi Salad
By Henny Shor, Jerusalem Post, June 20, 2026
https://www.jpost.com/food-recipes/article-899866
This is a fun build-your-own salad. You can add what you love, leave out what you don’t, and use the nori however you like: mixed in, toasted, and broken up, as a base, or sprinkled on top.
It is also a great way to use up leftover salmon, which makes it even easier to pull together. The rice can be prepared ahead of time, and you can even double it and freeze half for the next time you want to enjoy this delicious sushi salad.
Yields 4-6 servings.
Ingredients:
- 2 cups sushi rice
- 2 carrots
- 2 large cucumbers sliced
- 2 Tbsp. black sesame seeds
- 2 Tbsp. white sesame seeds
- 2 avocados, cubed
- 1 mango, sliced or cubed
- Cooked salmon, shredded or cut into cubes
- 1 sheet nori
Dressing:
½ cup soy sauce
¼ cup rice vinegar
- ½ cup olive oil
- 1 tsp. sesame oil
- 4 Tbsp. sugar or date syrup
- 4 Tbsp. mayonnaise
Directions:
Prepare the sushi rice according to the package instructions and allow it to cool.
Peel the carrots and use a peeler to make carrot ribbons. Save some of the carrot ribbons to add as garnish.
Place the rice in a large bowl or on a serving platter. Add the carrots, sliced cucumbers, sesame seeds, avocado, mango, and cooked salmon.
Cut the nori into small pieces or toast it lightly and break it up. Add it to the salad or sprinkle it on top right before serving.
In a small bowl, mix together the soy sauce, rice vinegar, olive oil, sesame oil, sugar or date syrup, and mayonnaise. Pour the dressing over the salad and toss gently,or serve it on the side so everyone can add as much as they like.
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Enjoy!  |