Serves 2
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Love sushi, but on a diet? Cut back on those cals with this sushi-style salad, which includes your favourite Japanese flavours like seaweed, sesame seeds and smoked salmon.


  • 250 g packet microwave brown rice
  • 2 tsps rice wine vinegar
  • 1 tsp caster sugar
  • 150 g snow peas, halved diagonally
  • 1 green onion, halved crossways
  • 1 lebanese cucumber (130 g), sliced thinly lengthways
  • 4 thin slices smoked salmon (60 g)
  • ¼ avocado (50 g), sliced thinly lengthways
  • 1 sheet nori (seaweed), cut into diamonds
  • 1 tsp white sesame seeds, toasted
  • 1 tsp black sesame seeds, toasted
  • 1 tbsp pickled ginger


  • 1½ tbsps tamari
  • 1½ tbsps water
  • ½ tsps wasabi paste
Cook rice according to directions on packet. Combine rice with vinegar and sugar in a large bowl. Stand until cool.
Place snow peas in a small heatproof bowl; cover with boiling water, stand for 1 min, drain. Rinse under cold water; drain.
Thinly slice white part of the onion diagonally. Thinly slice green part lengthways; place in a bowl of iced water to curl. Combine snow peas, cucumber, salmon, avocado and white part of onion in a bowl.
Serve rice with salad; sprinkle with nori, sesame seeds and green onion.
Combine tamari, the water and wasabi in a screw-top jar, shake well; drizzle over salad.
Top with ginger, and extra wasabi, if you like.

TIP Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve.

Photo: bauersyndication.com.au

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