Vibrant sushi-inspired salad (Printable)

A bright salad with fresh fish, mixed greens, and a flavorful soy-ginger dressing, ready in 20 minutes.

# What You'll Need:

→ 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 (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Method:

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 salad greens, cucumber, avocado, carrots, and rice if using in individual serving bowls.
04 - Distribute the marinated fish and any remaining marinade evenly over each salad base.
05 - Top each bowl with toasted sesame seeds, scallions, nori strips, pickled ginger, and sliced chili as desired. Serve immediately.

# Expert Advice:

01 -
  • The marinade does most of the heavy lifting—just ten minutes and your fish transforms into something unexpectedly complex and satisfying.
  • It's endlessly customizable depending on what's in your crisper drawer and how adventurous you're feeling that day.
  • No cooking required means no heat, no stress, and you can literally make this while wearing whatever you want.
02 -
  • Don't over-marinate—ten to fifteen minutes is your sweet spot, because the acid in the vinegar and soy will start to break down the fish if you push it too long.
  • The quality of your fish matters more than your technique here, so build a relationship with someone at your fishmonger who knows you're serious about sushi-grade.
03 -
  • Keep your fish cold until the last possible moment—it should go from fridge to bowl, which keeps everything tasting as fresh and crisp as possible.
  • If you're making this ahead for meal prep, keep the greens separate from the fish and dressing, then assemble each bowl fresh when you're ready to eat.
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