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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 540
  • Calories from fat: 23%
  • Protein: 21g
  • Fat: 14g
  • Saturated fat: 2.1g
  • Carbohydrate: 82g
  • Fiber: 2.6g
  • Sodium: 2025mg
  • Cholesterol: 60mg


  • Sushi rice salad
  • 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
  • Chili mayonnaise


  1. 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. 2. Cut nori sheets into quarters. Moisten sliced avocado with rice vinegar.
  3. 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. 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.
  5. Nutritional analysis per serving without mayonnaise.
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