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Sushi Roll Rice Salad

2 servings

Side Dish, Salad

Deconstructed sushi roll salad with leftover brown rice

This deconstructed sushi roll salad is quickly and easily assembled with leftover brown rice. Highlighted with Japanese-inspired textures and flavours, it offers a fresh perspective on the definition of salad. Great for lunches and or dinner, this all-in-one bowl is not only pleasing to the eye, but the stomach too.

Short Grain, Brown Rice

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  • 2 tbsp (30 mL) pickling liquid from jarred pickled ginger

  • 2 tbsp (30 mL) seasoned rice vinegar

  • 1 tbsp (15 mL) toasted sesame seeds


  • 1 cup (250 mL) cooked, U.S. short grain brown rice

  • 1/2 lb (250 g) cooked shrimp or sliced crab (Pollock) or salmon or tuna

  • 1 avocado, peeled and sliced

  • 16 cucumber slices

  • 1/4 cup (50 mL) wasabi peas

  • 1/4 cup (50 mL) crumbed or sliced nori (roasted seaweed)


Step 1

  • In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds.

  • Set aside.

Step 2

  • In two small bowls, divide rice.

  • Arrange seafood or fish, avocado and cucumber slices decoratively over rice.

  • Drizzle dressing over each.

Step 3

  • Top with wasabi peas and nori.

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