If you love sushi but want something quicker and easier than rolling your own, a salmon and avocado sushi roll salad is the perfect solution. It has all the flavors and textures you’d find in your favorite sushi roll, served in a fresh, deconstructed style that’s ideal for lunch or a light dinner.
At the heart of the salad is the classic combination of silky, omega-3-rich salmon and creamy avocado. The salmon can be raw if you’re using sashimi-grade, or lightly seared for a bit of contrast. Either way, it brings a buttery richness that pairs beautifully with the cool, mellow avocado. Together, they recreate that unmistakable sushi taste.
Instead of sushi rice wrapped in nori, this salad scatters seasoned short-grain rice across a bed of mixed greens or shredded cabbage. A sprinkle of rice vinegar, sugar, and salt gives the rice that signature sushi flavor, while the greens add crunch and balance to the soft textures of the salmon and avocado.
Toppings are where things get creative. Cucumber, carrot matchsticks, sesame seeds, nori strips, and a bit of pickled ginger all help round out the dish. A drizzle of soy sauce, spicy mayo, or a light wasabi dressing can tie it all together. For added crunch and flair, some people like to finish it off with crispy fried shallots or tempura flakes.
This salad delivers the satisfaction of sushi without the fuss of rolling or the need for chopsticks. It’s fresh, colorful, and easy to prepare, perfect for sushi lovers who want a faster, more relaxed way to enjoy their favorite flavors. Whether you’re looking for a healthy lunch or a way to impress guests without turning on the stove, the salmon and avocado sushi roll salad is a go-to dish worth adding to your recipe rotation.
Ingredients
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 200 g salmon thinly sliced, fresh
- 1 avocado ripe, sliced
- 1/2 cucumber julienned
- 1 carrot julienned
- 2 Green onions sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp sesame seeds
Instructions
- Cook sushi rice according to package instructions. Let cool.
- In a small bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt are dissolved.
- Drizzle vinegar mixture over cooled sushi rice. Gently toss to combine.
- In a large bowl, combine salmon, avocado, cucumber, carrot, and green onions.
- In a separate small bowl, whisk together soy sauce, sesame oil, and lime juice.
- Drizzle dressing over salmon mixture. Toss to combine.
- To serve, divide sushi rice mixture among plates. Top with salmon mixture and sprinkle with sesame seeds.
Nutrition
The instructions are simple, but I felt like it needed more seasoning. Maybe add a little sriracha or more soy next time.
Yum! I added some spicy mayo and it took it to another level! 🔥
Very tasty! Yummy! Will make it again! ❤️
This sushi salad is delish! My fam loved it! 😋
Delicious! My kids loved it. They usually don’t eat fish, but they cleaned their plates.
Really? Kids like fish? I thought they only eat nuggets and pizza. Maybe I’ll try it but not sure if they’ll like it.
That’s awesome! I’m so glad your kids enjoyed it. It’s always a win when they eat something healthy and tasty!
This sounds like a fun deconstructed sushi situation—fresh, bright, and way easier than rolling. The lime + sesame oil combo especially grabs me. I’m definitely trying it with high-quality salmon.
Ugh! The rice was too sticky, I hate when that happens. Maybe I did something wrong…
Too much mixing involved for my taste. Just give me a whole roll instead.
I totally get what you mean! Sometimes you just want to keep it simple. A whole roll would be way easier!
But the mixing is the fun part! Gotta blend all those flavors right! Whole roll? Nah, not the same!
Salmon + avocado + sushi rice is great, but I’m not convinced that topping rice with raw salmon salad is “safe” unless it’s super fresh. I’d use sashimi-grade or cook it lightly. Otherwise… nah.
Sushi rice is a killer! I prefer the rolls tho. This salad is too messy for me. Sorry!