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.
Table of Contents
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 or online.
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.
What to Serve with Sushi Salad
Serve this salad that’s loaded with umami flavors as a side or as the main course with many different side dishes. These are some of my favorite pairings:
- Balance this cold salad with a warm soup, like miso soup or pho-inspired soup.
- Pair with saucy gochujang noodles for a filling dinner.
- Looking for dessert? Try green tea ice cream!
- Ditch the tuna to make a vegan meal by pairing with our crispy tofu.
- You simply cannot go wrong with spicy ramen noodles!
Variations
- Swap out the ahi tuna with crispy pan-fried salmon or boiled salmon.
- Drizzle an umami flavored sauce on top. Our guide on Tamari vs. Soy Sauce can help you decide which to use, based on which variations you choose.
- Switch out the sesame ginger vinaigrette for a ginger scallion sauce or our favorite vinaigrette.
More Fish Recipes to Try
- If you love a piece of fish with a crispy crust, then you’ve gotta make our Perfectly Pan-Seared Salmon.
- Or try our Miso-Glazed Salmon. It would be delicious served over a salad like this one!
- If you’re in the market for a decadent seafood dinner, try your hand at luxurious Chilean Sea Bass with this Southern-snspired meal.
- Enjoy an open-faced fish sandwich that will surely be on the menu again and again.
FAQs
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.
Tons! We suggest soy sauce, ponzu, rayu, tonkatsu sauce, wasabi, ginger, sesame + sesame oil, or vinegar.
The biggest difference is that a poke bowl is a Hawaiian dish, while sushi is a Japanese dish. Plus, poke is served in a bowl.
The best type of rice to use is short-grain Japanese rice. Homemade sushi rice only requires three ingredients and is incredibly easy to prepare!
We recommend serving this sushi salad cold.
Sushi Salad with Wasabi Crusted Ahi Tuna
Description
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.
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Notes
Nutrition
Photography by Megan McKeehan.
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