Smoked Salmon Sushi Salad

Notes: Up to 1 day ahead, make sushi rice salad, cover, and chill; bring to room temperature to serve. Garnish with cucumber if desired. Speciality ingredients are avaliable at Japanese markets.


Makes 4 servings

Recipe from


Nutritional Information

Calories 540
Caloriesfromfat 23 %
Protein 21 g
Fat 14 g
Satfat 2.1 g
Carbohydrate 82 g
Fiber 2.6 g
Sodium 2025 mg
Cholesterol 60 mg


6 sheets roasted (or toasted) nori (about 7 by 9 in.)
1 firm-ripe avocado (about 1/2 lb.), peeled, pitted, and sliced
Seasoned rice vinegar
1 to 2 tablespoons shaved bonito (optional)
1/2 pound thin-sliced smoked salmon, cut into strips
About 1/4 cup sliced pickled ginger
About 1 ounce radish (or daikon) sprouts, rinsed and drained
2 to 3 tablespoons tobiko caviar


1. Rinse a 1- to 2-cup bowl with cold water and lightly pack 1/4 of the sushi rice salad into it. Invert onto a plate. Repeat to shape remaining portions.

2. Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.

3. Sprinkle sushi rice salads equally with shaved bonito. Alongside each, arrange 1/4 of the nori, avocado, salmon, pickled ginger, and radish sprouts. Sprinkle servings with tobiko caviar.

4. To eat as sushi, put some of each ingredient on a piece of nori and add chili mayonnaise to taste; fold nori over filling. Or eat as a salad with a knife and fork, adding chili mayonnaise to taste.

Nutritional analysis per serving without mayonnaise.

Chef Katsuo "Naga" Nagasawa,

Cafe Del Rey, Marina Del Rey, California,


April 1999
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