Sushi salad is a fun twist on a deconstructed sushi roll. All Your favorite sushi ingredients in an easy sushi bowl. Start with a bed of sushi rice, add toppings like avocado, edamame, mango, and sweet potato, and then drizzle on the sushi salad dressing.
Make the sushi rice: Rinse sushi rice in a colander with cold water until the water runs clear. Soak rice in 1-⅛ cups water in a pot for 15-20 minutes. Then place the pot on the stovetop, and turn the heat to high. Let the water come to a boil, then cover and reduce to a simmer. Cook until water is absorbed and rice is cooked but firm, about 20 minutes. In the meanwhile, mix rice seasoning of vinegar, sugar, and salt in a measuring cup and set aside. When rice is cooked, spread out the hot rice on a baking sheet, and pour vinegar mixture over it. Gently fold the rice to distribute the season evenly. Set rice aside to cool.
1 ½ cups uncooked sushi rice, 1 ⅛ cups water, 3 tablespoons rice vinegar, 1 tablespoon granulated white sugar, ½ teaspoon Diamond Crystal kosher salt
Roast the sweet potatoes: Preheat oven to 425ºF. Peel and cut the potato into 1-inch cubes, and place on a small baking sheet. Coat with oil, and season with salt and a dash of pepper. Roast until potato is soft and the edges just start to brown, about 20-25 minutes. Turn potato cubes with a spatula half way through cooking time for more even browning.
1 sweet potato, 1 tablespoon extra virgin olive oil, ½ teaspoon Diamond Crystal kosher salt, Dash of black pepper
Make the vinaigrette: Combine the ingredients in a small bowl and whisk. Or alternatively, place ingredients in a secured mason jar and shake.
Assemble salad: Divide rice among four large individual bowls. Distribute the cucumber, avocado, carrots, mango, and sweet potatoes evenly. Top with green onions, cilantro, and furikake seasoning. Serve with reserved vinaigrette, and drizzled over each salad.
1 medium carrot, 1 Persian cucumber, 1 large avocado, ½ cup shelled and cooked edamame, 1 mango, 2 green onions, ¼ cup chopped cilantro, 4 teaspoons furikake seasoning
Notes
To keep this vegan, make sure your furikake is vegan, as some can contain fish flakes.
I used plain rice vinegar. If you substitute with seasoned rice vinegar, cut the sugar and salt used on the rice in half.
Store leftover rice separately if possible in the refrigerator. If making for meal prep, you can create individual serving bowls and store that way.
Make ahead: The rice, sweet potatoes, and vinaigrette can be made a day in advance and refrigerated. If the rice clumps up, heat it up slightly in the microwave or flake it apart with a fork. The oil in the dressing may solidify, but will liquify once out of the refrigerator for 15 minutes or so. Mix again before serving.