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This crunchy and refreshing sushi salad features wasabi crusted ahi tuna, tons of fresh vegetables, brown rice and a simple yet spectacular dressing. The ahi tuna is encrusted with wasabi peas and sesame seeds, then seared in a hot pan for a crisp, flavorful exterior and rare interior.
Why This Recipe Works
Green cabbage acts as the base of this salad, lending a refreshing crunch that pairs well with fresh cucumber, carrots, tender edamame, chewy brown rice and avocado slices.
The dressing for this salad is our Sesame Ginger Vinaigrette featuring Ponzu (a citrusy soy sauce), toasted sesame oil, rice vinegar, garlic, ginger and wasabi. If you don’t have ponzu you can easily use soy sauce, preferably low-sodium, and a splash of lemon or lime juice.
Finish it all off with our wasabi pea-crusted tuna and dig into this deconstructed sushi salad!
Ingredient Notes
Ahi Tuna
Ideally, ahi tuna steaks should be moist and shiny with a deep red to pink color. Look for the “sushi-grade” or “sashimi-grade” label at your local grocery store.
Wasabi Peas
For an added kick and some crunch, we crust the ahi tuna in a mix of crushed wasabi peas and sesame seeds. You can find them online or at your local Asian market.
Wasabi Paste
For the Sesame Ginger Vinaigrette, we used wasabi paste. You can generally find it in most grocery stores these days, but you can also get it at your local Asian grocery store.
Veggies
A mix of crunchy veg gives us major sushi vibes. We like julienned carrots and cucumber in addition to shredded cabbage, edamame and creamy avocado. Feel free to play around and use whatever fresh veggies you prefer or like in your sushi.
Sushi Salad with Wasabi Crusted Ahi Tuna
Description
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Ingredients
Tuna
- ½ cup wasabi peas
- 2 tablespoons black sesame seeds
- kosher salt
- 4 (4-6 ounce) ahi tuna steaks
- nonstick cooking spray
- 1 tablespoon avocado oil
Sesame Ginger Vinaigrette
- ¼ cup ponzu or soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar or distilled white vinegar
- 2 teaspoons honey or sugar
- 2 scallions, minced
- 2 teaspoons grated fresh ginger, or 1 teaspoon dried ginger
- ½ teaspoon minced fresh garlic, or ¼ teaspoon garlic powder
- 1 teaspoon wasabi paste, optional
Salad
- 5 cups shredded green cabbage
- 3 large carrots, shredded
- 2 cups shelled edamame, cooked according to package directions
- 1 English cucumber, julienned
- 1 avocado, sliced
- 1–2 cups cooked brown rice
- pickled ginger, optional
Instructions
Tuna
- Place wasabi peas in a mini food processor and process until they resemble coarse breadcrumbs. Transfer to a shallow bowl, add sesame seeds and whisk to combine; season with 1 teaspoon kosher salt. Pat tuna steaks dry, then coat with nonstick cooking spray. Press tuna steaks into wasabi pea mixture, coating all sides.
- Heat avocado oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add tuna steaks to pan and cook 2 minutes per side, for rare. Transfer to a plate and let rest 5 minutes; slice thinly.
Sesame Ginger Vinaigrette
- Whisk together ponzu, sesame oil, vinegar, honey, scallions, ginger, garlic and wasabi; season with additional wasabi to taste.
Salad
- Divide cabbage, carrots, edamame, cucumber, avocado, and brown rice between 4 large shallow bowls.
- Cut tuna steaks into thick slices and arrange over salads. Drizzle tuna and salads with vinaigrette.
- Serve with pickled ginger and wasabi paste on the side.
Notes
Nutrition
Photography by Megan McKeehan.
Wel… consider yourself added to my blogroll. I have like six other blogs I read on a weekly basis, guess that number just increased to seven! Keep writing!