Vibrant sushi-inspired salad (Print Version)

Sushi-inspired bowl with fresh fish, crisp greens, avocado, and a savory soy-ginger dressing.

# What You'll Need:

→ Fish

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

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if required)
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)

# Steps to Follow:

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

# Additional Tips::

01 -
  • It comes together in 20 minutes with almost no actual cooking, making weeknight dinners feel less like a chore and more like a treat.
  • The combination of tender marinated fish, crisp vegetables, and that toasted sesame aroma hits all your senses at once.
  • You can prep everything in advance and assemble just before serving, so you're never stuck in the kitchen when friends arrive.
02 -
  • Never skip the 10-minute marinade time, no matter how hungry you are—those few minutes make the difference between fish that tastes just okay and fish that tastes intentional.
  • Always check the temperature of your ingredients before serving; the marinade should be cold, and the fish should stay chilled, so keep everything in the fridge until the last moment.
  • If you're making this ahead, keep the marinade separate from the greens to prevent sogginess—assemble only when you're ready to eat.
03 -
  • Cut your fish the night before and let it sit in the marinade overnight in a sealed container—the flavors go even deeper, and your morning prep becomes nearly effortless.
  • Use a very sharp knife and make clean cuts rather than sawing; this keeps the fish from bruising and maintains its silky texture.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—the difference in flavor is immediate and worth the small effort.
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