Sushi Salad with Homemade Wasabi Dressing

Deconstructed Sushi Salad

It really tastes like a messy sushi roll!

With finals this week and next I am struggling to find time for anything, let alone kitchen time.  Everything I’ve cooked has been done with ingredients I have on hand, which is actually kind of a good thing since we’re leaving for vacation on 12/29 and I want my refrigerator spotless!

I threw together this sushi salad on a whim in order to use up some seafood flakes I’ve had in my freezer for ages (a Whole Foods splurge that should have never happened).  The idea came from a recipe I pinned about a year ago – a beautiful 11 ingredient sushi salad recipe from Clean Eating Magazine.  While I still hope to remake the gorg Clean Eating recipe, I had to make due with piddly finals week scraps that were laying around.

Easy, check.

Delicious, check.

Filling, check.

Nutritious, check.

Now if only finals can be this accommodating.

Sushi Salad with Homemade Wasabi Dressing
Prep time
Total time
Recipe type: Salad
Serves: 2
  • 1 tbsp wasabi paste
  • 2 tbsp low-sodium soy sauce
  • ⅔ cup rice wine vinegar
  • ½ tsp raw honey
  • 2 cups of chopped lettuce
  • ½ cup cooked brown rice
  • 8 oz seafood flakes (crab, lobster, surimi, etc.)
  • 1 carrot, peeled and thinly sliced
  1. Mix the first 4 ingredients to make your dressing.
  2. Plate the remaining 4 ingredients on two plates, layering lettuce then brown rice, then seafood flakes, then carrots.
  3. Top with dressing and serve.



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