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Sushi Salad

sushi salad
  • 6 ServingsServings


  • 2 cups sushi rice
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 mango, pitted, peeled, and cut into ½-inch cubes
  • 1 avocado, pitted, peeled, and cut into ½-inch cubes
  • 5 kani (mock crab sticks), cut into ½-inch pieces
  • ½ cup Soy-Free Teriyaki Sauce (see recipe below)
  • Black sesame seeds, for garnish


Thoroughly rinse rice in a large sieve or fine mesh colander under cold running water until water runs clear. Drain well. Place rice in a heavy 3-quart saucepan.  Add 3 cups cold water; allow rice to soak in cooking water for 30 minutes. Place pan over medium-high heat, and bring to a boil.  Reduce heat to the lowest setting. Cover, and simmer until liquid is absorbed, about 20 minutes. Do not lift lid during cooking.
Remove pan from heat and let stand, still covered, for 10 minutes.
In the meantime, place vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring, until dissolved. Set aside, and allow
to cool to room temperature.  Transfer rice to a large shallow nonmetallic bowl. Sprinkle vinegar mixture over rice and gently stir with a wooden spoon or sushi paddle until rice glistens. Spread rice over the bottom of the bowl. Cover rice with a damp kitchen towel, and allow to rest until cool enough to handle, or up to 3 hours.
Fill a bowl with water for wetting your hands.  Divide rice into six equal portions. With wet hands, roll each portion of rice into a tightly
packed ball. Press each rice ball onto appetizer plates. Press down gently, until each ball is a neat round rice disk. On each disk, pile equal amounts of mango, avocado, and kani.
Drizzle Soy-Free Teriyaki Sauce over each plate of sushi salad. Garnish with sesame seeds. Serve extra teriyaki sauce on the side.

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