Vibrant Sushi-Inspired Salad (Print)

A vibrant dish featuring fresh fish, crisp greens, and a tangy soy-ginger dressing for an easy, flavorful meal.

# Components:

→ Fish

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

→ Marinade

02 - 2 tbsp soy sauce (use 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
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Method:

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

# Expert Advice:

01 -
  • It's ready in 20 minutes flat, which means you can feed yourself something restaurant-quality on a random Tuesday.
  • The marinade does the heavy lifting—tangy, savory, slightly sweet—so the fish speaks for itself without fussing.
  • You build your own bowl, so everyone at the table eats what they actually want instead of compromising.
02 -
  • Not all salmon is sushi-grade; ask your fishmonger directly, and if they hesitate, go somewhere else—your food safety depends on trust.
  • The marinade won't 'cook' the fish like ceviche; it's just seasoning, so the fish must be impeccably fresh to eat raw.
  • Avocado oxidizes, so slice it last or toss it with a tiny squeeze of lime juice to keep it from browning.
03 -
  • Buy the best fish you can afford and ask your fishmonger questions—they'll tell you what's freshest and worth eating raw.
  • Don't skip the ginger in the marinade; it's what makes this taste authentic, not like a grocery-store approximation.
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