Sushi salad! This crunchy and refreshing salad features wasabi crusted tuna, tons of fresh vegetables, brown rice and a simple yet spectacular dressing.
This Sushi Salad with Wasabi Crusted Ahi Tuna is my take on The Grateful Grazer’s Deconstructed Sushi Bowl. Her recipe is an oh-so flavorful meatless (vegan to be specific) entrée that truly conveys the essence of sushi in a bowl. Although the execution is quite different, this recipe shares the same foundation that Stephanie created in her Sushi Bowl.
The most obvious difference between our two sushi bowl recipes is the addition of ahi tuna to my Asian salad. 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.
How do you make wasabi crusted ahi tuna?
- Start by making a simple breading mixture made of crushed wasabi peas, black sesame seeds and salt.
- Coat ahi tuna steaks with nonstick spray then dip in wasabi pea mixture to coat all sides.
- Heat a cast iron skillet over medium-high, add oil and heat until shimmering. Add tuna and sear all sides until golden and crispy.
What’s in a sushi salad?
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 creamy avocado.
Sushi salad vinaigrette
The dressing takes a little bit of a different route as well. Ponzu, a citrus enhanced soy sauce, is the base of this dressing. If you don’t have ponzu you can easily use soy sauce, preferably low-sodium, and a splash of lemon or lime juice. I then add sesame oil, rice vinegar, fresh garlic, ginger, and wasabi to create an out-of-this-world Asian dressing. It’s so good.
So the next time you get a hankering for sushi, give this salad a try. It’s sure to satisfy your craving!
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this sushi salad!
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Sushi Salad with Wasabi Crusted Ahi 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 low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons honey or sugar
- 2 scallions, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon wasabi paste
- 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 cup cooked brown rice
- pickled ginger, optional
- 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.
- 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.