Salmon sushi salad

Don’t you just love going out for some sushi? But be honest, how many times is it a disapointment? The rice is tasteless, the roll isn’t firm enough so it falls apart halfway to your mouth leaving soy sauce stains on your white shirt, or the salmon taste like water.

Salmon sushi salad p

Personally I like the salmon sushi rolls the most. With fresh salmon that is, without the cream cheese. Typically American, who made that up?! That’s not a very Japanese combination, isn’t it?

Did you ever tried to make sushi yourself? Well I did and it’s a hell of a job and leaves you with enormous amounts of sushi. Because you want to make different kinds of rolls so you buy a lot of ingredients. And make tempura shrimps. And seaweed salad. Some Japanese omelette. Edamame beans. Miso soup. And some tempura vegetables because you made much more batter than you needed for the shrimps.

Salmon sushi salad p2

And then this rice. You have to cook it and then season it and cool it in the right way before you can start rolling.
Buy the time you are finished with rolling, frying, cooking and baking you have enough food for a whole orphanage. And their neighbours.

That can be done differently! What do you think about a salmon sushi salad, with the same ingredients you fill up your favorite sushi roll? A luke warm salad, because cooling the rice takes too much time after a long working day.


Salmon sushi salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 bowls

Serving Size: Serves 2

Salmon sushi salad

The taste of your favorite sushi roll, but then as a salad!


    for the dressing:
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 tsp mirin (Japenese cooking wine)
  • 1 clove garlic, crushed
  • ½ tsp red chili flakes
  • 1" piece of fresh ginger, grated
  • for the salad:
  • 1 cup of sushi rice
  • ½ zuccini, diced in 1" cubes
  • 6 shiitakes, sliced
  • 1 avocado, peeled and sliced
  • ½ cucumber, cut into strips
  • 2 scallions, sliced
  • 10 oz fresh salmon, cut into strips (make sure to buy salmon that can be eaten raw!)
  • 4 nori sheets (or 16 pieces of the smaller snack version)
  • 1 Tbsp sesame seeds


  1. Wash the sushi rice under running water until the water stays clear. Cook it according to the instructions on the package.
  2. While the rice is cooking: make a dressing by combining the sesame oil, soy sauce, rice vinegar, sesame seeds, mirin, garlic, chili flakes and ginger.
  3. Cut all the vegetables, heat some oil in a skillet over high-medium heat and fry the zuccini and the shiitake until they are soft and done, with some golden crisp.
  4. Stir in 2 tablespoons of the dressing when the rice is ready.
  5. Divide the rice over two large bowls and top with the raw and cooked vegetables.
  6. Stir in the rest of the dressing, top with the raw salmon and sprinkle the sesame seeds on top.
  7. Cut the nori sheets in cubes of 1½" and divide them over the two bowls.
  8. Serve with soy sauce and wasabi (for dipping the salmon) and eat the salad with chopsticks 😉


note: If you can get your hand on this Spicy Sesame Oil Dressing from Kewpie, just use this instead of the sesame oil and soy sauce. It’s soooo delicious, I’m addicted to it!


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