Vibrant Sushi-Inspired Salad (Printable Version)

A vibrant bowl featuring fresh fish, crisp greens, avocado, and a tangy soy-ginger dressing.

# Ingredient List:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ inch cubes

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Directions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade, toss gently to coat, cover, and refrigerate for at least 10 minutes.
03 - Arrange mixed greens, cucumber, avocado, carrots, and rice (if using) evenly in individual serving bowls.
04 - Spoon the marinated fish and any remaining marinade over the salad base in each bowl.
05 - Top each serving with toasted sesame seeds, sliced scallions, nori strips, pickled ginger, and sliced chili if desired.
06 - Serve immediately to preserve freshness and texture.

# Expert Tips:

01 -
  • It comes together faster than you can order takeout, yet feels like you've made something special.
  • The marinade is so good you'll find yourself making extra to drizzle on everything.
  • Each bowl feels customizable and personal—your guests can build their own adventure.
  • It's the kind of meal that tastes indulgent but leaves you feeling light and energized.
02 -
  • Marinate the fish in the fridge, not at room temperature—food safety and texture both depend on this small detail.
  • Don't skip the quality of your fish; there's nowhere to hide in a dish this simple, so sushi-grade is non-negotiable.
  • Assemble the bowl right before eating, not hours ahead, or you'll end up with wilted greens and soggy nori.
03 -
  • Buy your fish from a fishmonger you trust and ask them to slice it fresh; it makes a noticeable difference in texture and flavor.
  • Toast your own sesame seeds in a dry pan for thirty seconds if you buy them raw—they'll taste like they're worth far more than they cost.
  • Make the marinade up to a day ahead and store it covered in the fridge, then add your fish the morning you plan to serve.
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