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August 2020 Issue
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Sushi salad

The best of sushi but none of the fuss. Photo: Maddy Bellcroft

The best bits of a sushi snack, but with none of the fuss. 

Do you love the taste of sushi but can’t be bothered with rolling it up? This sushi salad is a quick option that is full of flavour and easy to make. You can substitute whichever veggies you prefer and for extra protein try topping it with a fried egg, tofu, tuna, smoked salmon or chicken.

Prep time 15min
Cook time 20min
Serves 1
Cost $3-5

½ cup uncooked sushi rice
½ a carrot
½ an avocado
¼ of a red pepper
2 tbsp sesame seeds
2 tsp sushi ginger
⅓ of a sheet of nori (cut into
very thin strips with scissors)

¼ tsp wasabi (or more if you like it)
2 tsp tamari soy sauce
2 tsp rice wine or apple cider vinegar


Cook sushi rice as per packet instructions. When cooked, pour dressing ingredients over the rice, mix well and set aside to cool. Finely dice carrot, avocado, red pepper and sushi ginger. Once rice has cooled, mix sliced veggies and ginger through rice along with sesame seeds and cut nori. Serve topped with one of the options above if desired.