Sushi Salad
This Sushi Salad is power-packed with flavor and vegan. It will give you all the bells and whistles that come with traditional sushi, but in a salad.
Servings: 3
Calories: 459kcal
Ingredients
- 1 cup cooked and cooled black rice (or brown or red rice)
- 1½ cups Air Fryer Tofu Nuggets (1 batch of the recipe)
- 1 cup Creamy Tahini Ginger Dressing (1 batch of the recipe)
- 6 cups mixed baby salad greens (or chopped Romaine, arugula or kale)
- 1 sheet nori seaweed, cut into bite size strips
- 1 cup cucumber, sliced thin
- 1 cup carrot, shredded
- ½ cup red onion, sliced thin or chopped
- ½ cup fresh broccoli, finely chopped
- ½ cup purple cabbage, finely chopped
- 1 green onion, finely chopped
- 1 avocado, sliced
- 1 teaspoon sesame seeds
Instructions
- Make the black rice according to package instructions. Check out how to make black rice in the Instant Pot. This takes about 30-35 minutes.
- Make the Air Fryer Tofu Nuggets according to recipe instructions. This takes about 15-20 minutes.
- Prepare the Creamy Tahini Ginger Dressing according to the recipe instructions. This takes less than 10 minutes. Set aside.
- While the rice and tofu are cooking and then cooling, chop all your veggies.
- Assemble the salad by adding the mixed salad greens as the base and then layer on all the toppings: black rice, tofu, veggies, and sliced avocado.
- Squeeze fresh lemon juice on top, sprinkle with sesame seeds, and then drizzle a generous amount of the dressing on top. Enjoy!
Notes
- Nori: Use clean (and dry) kitchen scissors to cut nori seaweed sheet into bite-sized pieces.
- Rice and Tofu: Let your rice and tofu cool to lukewarm or room temperature before adding to the greens. Hot ingredients will wilt the greens and change their texture.
- Tofu Swap: Okay to use shelled edamame instead of tofu.
- Warm Salad: For a warm salad, use a hearty green, such as finely chopped kale or collard greens. They hold up to warm rice and tofu.
- Leftovers/Meal Prep: Store the salad in an airtight container in the fridge for up to 3 days. Keep the creamy tahini ginger dressing separate until ready to eat.
Nutrition
Calories: 459kcal | Carbohydrates: 45g | Protein: 20g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 281mg | Potassium: 1187mg | Fiber: 10g | Sugar: 9g | Vitamin A: 8563IU | Vitamin C: 55mg | Calcium: 173mg | Iron: 5mg
