If you’re a fan of sushi then you’ll love this deconstructed sushi salad, which takes just 15 minutes of prep and packs more nutritional punch than your typical takeout dish. With 14 grams of protein per serving, this salad will keep you fuller longer, while edamame, avocado and carrots supercharge your plate with calcium, iron, fiber and vitamins B and E. Smoked salmon (a great source of omega-3s) can be substituted for sweet potato to make this meal vegan.
Deconstructed Sushi Salad Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Per 1 1/4-cup serving:
- 258 cal
- 13 g fat (2 g sat)
- 24.2 g carbs
- 632 mg sodium
- 7 g fiber
- 3 g sugar
- 14 g protein
2/3 cup short grain brown rice
1 medium cucumber, cut into thin slices
1 avocado, pitted and cut into thin slices
1/2 cup shelled edamame
1/2 cup thinly shredded carrot
1 1/2 tablespoons pickled ginger
3 1/2 ounces smoked salmon, cut into small pieces
1 tablespoon sesame seeds
1 sheet nori, cut into thin strips
1 teaspoon wasabi paste
1/4 cup rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
- Cook the brown rice as per the package instructions. Once cooked, remove from heat and allow to completely cool.
- In a large bowl, combine the rice with the cucumber, avocado, edamame, shredded carrot, pickled ginger, smoked salmon and sesame seeds.
- In a small bowl, whisk together the wasabi, rice vinegar and soy sauce.
- Just before serving, toss the salad with the dressing and top with the strips of nori.
For more recipes from Carmen, visit everylastbite.com.