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Sushi Roll Salad
with tofu / avocado / pickled ginger

Active: 40 min Total: 40 min
With Asian flavors, crunchy, fresh elements, and condiments like dried seaweed, pickled ginger, and wasabi - this salad is like sushi in a bowl.
Tags

Ingredients

Metric
Servings:
4
Sushi Roll Salad:
  • Tofu, extra-firm - 16 oz, 1" / 2.5 cm slices (vacuum-packed preferable)
  • Seaweed, dried (opt) - for serving, thinly sliced
  • Cucumbers - 8 oz, chopped
  • Lettuce, romaine - 2 hearts, chopped
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Avocados - 2, cubed
  • Oil, cooking - 1 Tbsp
  • Sesame seeds, white or black (opt) - 1 1/2 Tbsp
  • Cashews - 1/4 cup
  • Pickled ginger - 1/4 cup, drained
  • Wasabi (opt) - for serving
Sesame Ginger Dressing:
  • Ginger, fresh - 1 tsp, grated
  • Garlic - 2 cloves, chopped
  • Vinegar, rice - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Miso - 1 tsp
  • Honey - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Oil, cooking - 2 1/2 Tbsp

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick slices. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger and chop garlic. Combine ginger, garlic, vinegar, soy sauce, miso, honey, toasted sesame oil, and cooking oil (portion for dressing). Whisk until smooth. (Can be done up to 5 days ahead)
  3. Seaweed / Cucumbers / Lettuce / Green onions / Avocados - Prep as directed.

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Make

  1. Heat a large skillet with cooking oil (portion for salad) over medium heat.
  2. While skillet is heating up, season tofu slices on both sides with some salt and pepper. Pour sesame seeds into a shallow bowl or baking dish. Press tofu slices into sesame seeds to coat on both sides.
  3. Transfer the sesame-coated tofu to heated skillet and sear on both sides until tofu is heated through and sesame seeds are lightly toasted. Remove pan from heat while you assemble salads.
  4. Assemble salads by tossing cucumbers, lettuce, green onions, avocados, and cashews in half the dressing. Divide between serving bowls.
  5. Arrange tofu on top of salads. Finish salads with additional dressing if you’d like. Top with sliced seaweed and serve with some pickled ginger and wasabi.

Nutrition Facts

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Reviews

Ratings

Original (14)
Gluten-free (1)
Paleo (1)
Vegetarian (9)

16 reviews

Tasty! Our 4 year old even mostly approved.

By: Katy
Posted: Oct 07, 2020
Diet: Gluten-free
0 Helpful

Excellent! Served with some left over rice to make it more filling. Didn’t change anything else, will definitly make again

By: Nienke
Posted: Jun 03, 2020
Diet: Original
0 Helpful

The dressing!!! I couldn't find tuna so I used salmon...husband and I ate this up, it was so delicious!!

By: Kristen
Posted: Apr 30, 2020
Diet: Original
0 Helpful

Best salad to date! Definitely making again. 0 complaints.

By: Dustin
Posted: Apr 24, 2020
Diet: Original
0 Helpful

i loved this dish. more like a weekend feast than a weekday. came together easily. definitive a favourite!

By: Cecilia
Posted: Apr 14, 2020
Diet: Original
0 Helpful

So easy to make and so SO tasty! That dressing was amazing! This is a perfect lower carb meal too.

By: Delaney
Posted: Apr 14, 2020
Diet: Vegetarian
0 Helpful