Vibrant sushi-inspired salad (Printable View)

Fresh fish with crisp greens, avocado, and a tangy soy-ginger dressing in a vibrant bowl.

# What You'll Need:

→ Fish

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

→ Marinade

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

# How to Make It:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add diced 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 serving bowls.
04 - Spoon the marinated fish along with any residual marinade over the salad base.
05 - Top each bowl with toasted sesame seeds, sliced scallions, nori strips, pickled ginger, and sliced chili if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, with zero cooking required.
  • Every component can be prepped ahead, making it perfect for meal prep or feeding a crowd with minimal stress.
  • The soy-ginger marinade transforms simple raw fish into something that tastes like it came from a restaurant kitchen.
  • You can customize every bowl to match what each person actually wants to eat.
02 -
  • Never skip the marinating step, even if you're in a rush—those 10 minutes transform raw fish into something tender and flavorful instead of just cold and fishy.
  • Always buy your fish from a reputable fishmonger and ask them directly if it's sushi-grade; supermarket fish labeled 'sushi-grade' sometimes isn't, and this is one place where quality truly matters.
03 -
  • Prep all your vegetables the morning of serving, store them separately in airtight containers, and assemble just before eating so everything stays crisp and bright.
  • If you can't find truly fresh sushi-grade fish, this recipe is your sign to simply not make poke that day—there's no workaround that makes mediocre fish taste good.
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