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Try this easy salad to cool down on summer days or to satisfy your sushi cravings. You can add more protein by mixing in your favorite seafood or tofu.

Sushi Salad
Print Recipe
  • CourseMain Dish, Salad, Side dish, Snack
  • CuisineHeart Healthy, Plant-Based, Vegan, Vegetarian
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
  • 1 cucumber, diced
  • 1 carrot, cut into matchsticks
  • 1 avocado, diced
  • 1 cup frozen edamame, defrosted
  • 1/2 cup frozen mango, defrosted
  • 2 cups cooked rice see notes
  • 1 tbsp rice wine vinegar
  • 1 sprinkle salt
  • 1 sprinkle sugar
  • 1 package sesame seaweed snack
  1. Mix cooked rice, rice wine vinegar, salt and sugar. Start with a small but equal amount of salt and sugar and 1 tbsp of rice wine vinegar. Adjust to your liking after you stir the ingredients thoroughly. After it is seasoned to your liking, let it cool in the fridge.
  2. Assemble your rice bowl by layering the veggies, mango and rice.
  3. Garnish with seaweed snack and enjoy.
Recipe Notes

Sushi rice is the traditional rice used in sushi preparation. If you are trying out a dish, it can be expensive to buy specialty rice. We have tried this recipe with other types of white rice and even pre-cooked packaged rice with great success. If you are a big brown rice fan, you could try that, too.

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