Lunch

Sushi Salad

This sushi salad unrolls all of the quintessential flavors of your favorite sushi platter. Crisp strips of nori softened with chewy brown rice, crunchy vegetables and plump pieces of crab. Silky avocado and a peppy wasabi vinaigrette top the deconstructed California roll on a bed of baby spinach.

Nutritional Bonus: This sushi salad contains all the benefits of a good sushi bar. The combination of complex carbs, complete proteins and a healthy dose of vitamin B12 (69% DV) helps maintain normal metabolism and regulate energy levels.

READER RECIPE TESTER:
Kevin Courter
Honolulu, Hawaii
“The Sushi Salad was an excellent clean and crisp salad that was so filling, my wife and I could actually eat it as dinner! Best of all, it takes very little preparation and time. I live in Hawaii, so we tried this salad with ahi tuna and mango instead of crab and avocado

If you enjoyed this sushi salad, try this sushi-style black rice salad.

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Servings
4
Prep Time
20 min
Cook Time
30 min
Duration
50 min

Ingredients

  • 1 cup short-grain brown rice
  • 1 tbsp wasabi paste
  • 2 tbsp low-sodium soy sauce (TRY: San J Reduced-Sodium Tamari)
  • 2/3 cup rice wine vinegar
  • 1/2 tsp raw honey
  • 1 English cucumber, diced into 1/4-inch chunks
  • 4 nori sheets, quartered and cut into 1/4-inch strips
  • 1 large carrot, peeled and thinly sliced
  • 8 oz crab meat pieces (claw or jumbo lump)
  • 1 avocado, pitted, peeled and sliced
  • 4 cups baby spinach

Preparation

  1. In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes.
  2. In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
  3. In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
  4. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.

Nutrition Information

  • Serving Size 1 cup spinach, 1 1/2 heaping cups rice-crab mixture, 1/4 avocado
  • Calories 360
  • Carbohydrate Content 54 g
  • Cholesterol Content 55 mg
  • Fat Content 10 g
  • Fiber Content 9 g
  • Protein Content 18 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 490 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g