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Sushi Roll Salad
with tofu / avocado / pickled ginger

Active: 40 Total: 40

This sushi-inspired salad was featured in 2020, but it has such a light fresh feel, we wanted to bring it back this spring.

Tags

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (21)
Gluten-free (3)
Paleo (3)
Vegetarian (9)

Most Helpful

Surprisingly easy! The dressing was delicious. We made it a rice bowl as the kids eat that better than salad. It may sound crazy, but I didn’t have sesame seeds only, so I used everything bagel seasoning blend on the tuna (and skipped other s+p seasoning) and it actually turned out really well!

By: Lindsey
Posted: Mar 17, 2021
Diet: Original
3 Helpful

23 reviews

Very easy and delicious. My family loved it, and I will be making this again.

By: Tina
Posted: Apr 16, 2021
Diet: Original
0 Helpful

This meal was very easy and delicious!

By: Catherine
Posted: Apr 07, 2021
Diet: Gluten-free
0 Helpful

Dressing was great. Tuna was great. We liked this but we liked the poke bowl better and will probably do that again instead of a salad.

By: Barbie
Posted: Apr 04, 2021
Diet: Original
0 Helpful

I turned this into a sushi burrito bowl. Found fresh tuna poke at the store so ate that raw and added rice. Probably one of the best and fastest meals I’ve made in awhile.

By: Allison
Posted: Mar 28, 2021
Diet: Original
0 Helpful

We had some watermelon radish and furikake we added as well.

By: Chris
Posted: Mar 26, 2021
Diet: Vegetarian
0 Helpful

Outstanding! This nearly broke the bank (ahi tuna ain’t cheap, and we always round up for fish dishes), but this was so tasty and our serving sizes were perfect. Especially during the pandemic when we aren’t doing a lot of restaurant meals, it was nice to have something this fancy (but easy), even if the groceries cost a little more.

By: Sarah
Posted: Mar 24, 2021
Diet: Original
0 Helpful