Go Back

Sushi Salad with Wasabi Crusted Ahi Tuna

5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 servings (8 cups salad + ⅓ cup dressing
Category Dinner
Cuisine Asian


Taking inspiration from sushi, this Sushi Salad has all the components of your favorite roll, all tossed together in a sesame ginger vinaigrette. Healthy, flavorful, and satisfying, this ahi tuna salad is a winner!



  • 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


  • 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



  • 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.


Feel free to play around with different vegetables—the ones we have included are a good starting point but if you have some favorites, use those! 
To cut down on the prep time, use pre-shredded carrots and cabbage, or a bag of shredded coleslaw mix, 


Calories: 568kcalCarbohydrates: 40gProtein: 46gFat: 26gSaturated Fat: 4gCholesterol: 62mgSodium: 300mgFiber: 11gSugar: 10g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!