Deconstructed Sushi Bowl: Sushi Salad Recipe with Fresh Fish & Rice

An epicurean adventure to: Japan (inspired by)

This visually stunning sushi salad is sushi deconstructed — the flavours and textures you love, presented as a vibrant bowl. It blends Japanese ingredients and techniques with a Western-style salad for something fresh, nourishing and easy to assemble.

Big thanks to the innovators in Japan who introduced the world to sushi — doumo arigatou, Japan. This sushi salad celebrates that tradition with a playful twist that’s approachable for home cooks.

If homemade sushi feels daunting or you don’t have specialist tools, this salad is a great alternative. It’s healthy, nutrient-rich, crunchy, refreshing and captures the taste of sushi using familiar ingredients.

Below are clear, step-by-step instructions for making perfect sushi rice (yes, we prepare the rice just like you would for sushi). It’s straightforward — follow the method and you’ll have excellent results. The rice is served with a simple dressing; toppings are suggestions and easy to customise. Styling the bowls is part of the fun — enjoy making this as much as we do!

Fast facts – Japan

What’s to love about this recipe

• Healthy and nutritious, featuring fresh vegetables and omega-rich salmon.
• Uses smoked salmon, a good option for those who prefer not to eat raw fish.
• Gives sushi lovers the familiar flavours of sushi rice and shredded nori in a salad format.
• Visually attractive and great for sharing.
• Highly customisable to suit tastes and dietary needs.
• Simple to make and fun to style into individual bowls.
• Served with a versatile dressing of soy, rice vinegar, honey, oil and wasabi that works on other salads too.

Key ingredient notes and substitutions

Sushi rice

Look for short-grain sushi rice in the supermarket. Rinse it thoroughly before cooking — short-grain rice is starchier than long-grain rice and must be rinsed to avoid gummy, overly sticky results.

Rice vinegar

Rice vinegar (also called rice wine vinegar) is traditional for sushi rice. Some people substitute apple cider vinegar, though results may vary.

Smoked salmon

Use smoked salmon, or swap for sashimi-grade salmon, tuna, good-quality canned tuna, or omit fish for a vegetarian version using tofu.

Baby cucumbers

Baby or Persian cucumbers are small, snack-sized cucumbers with fewer seeds, ideal for making cucumber ribbons.

How to make sushi salad

To make perfect sushi rice

1. Add the rice to a fine-mesh sieve and rinse under cold running water until the water runs clear. If you have a spray head, it speeds rinsing; alternatively rinse in a bowl. Usually three rinses will do.
2. Place the rinsed rice in a bowl, add just enough water to cover and soak for 30 minutes. Soaking ensures the grains absorb water evenly.
3. Drain the rice and let it sit in the sieve over a bowl for 5 minutes to remove excess water.
4. Transfer the rice to a medium saucepan with 330ml fresh cold water. Bring to a simmer, cover tightly and reduce the heat to low. Cook undisturbed for 10 minutes.
5. Remove the saucepan from the heat and leave the rice, lid on, to rest for 10 minutes. While it rests, prepare the sushi seasoning.
6. In a small bowl mix 3 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt until the sugar dissolves.
7. Tip the rested rice into a large bowl that has been lightly dampened to prevent sticking.
8. Evenly drizzle the vinegar mixture over the warm rice. Using a wooden spoon or spatula, gently fold and cut through the rice to distribute the seasoning and separate the grains (avoid metal utensils that can react with vinegar).
9. Cover the bowl with a damp kitchen towel and set aside to cool to room temperature while you prepare the dressing and toppings.

To make the salad dressing

1. Whisk together the dressing ingredients in a small bowl, making sure the wasabi dissolves evenly. Transfer to a small jug for serving.

Prepare the salad toppings

1. Separate smoked salmon into sheets and cut into long ribbons about 2.5 cm (1″) wide.
2. Pit and peel the avocados and slice thinly.
3. Peel the carrot and cut into julienne strips by hand or with a mandoline.
4. Use a vegetable peeler to shave long cucumber ribbons lengthwise, turning the cucumber as you reach the centre.
5. Cut one sheet of nori into very thin strips with scissors.
6. Trim radishes and slice them paper-thin. To slice very thinly, position the radish so you can see the knife blade through it and slice slowly and steadily.

Assembling the sushi salad

This is our preferred arrangement — feel free to adapt shapes and placement to suit your style.

1. Divide the cooled sushi rice among four bowls.
2. Pile salmon ribbons in the centre of each bowl.
3. Fan avocado slices over the rice.
4. Place a bundle of julienned carrots to the side, allowing some to sit across the rim for height.
5. Roll cucumber ribbons into loose spirals and nestle them on the rice so they hold shape.
6. Add shredded nori on the opposite side to balance colour and texture.
7. Scatter radish slices in small clusters across the bowl.
8. Leave a small patch of rice visible to show the base layer.
9. Sprinkle sesame and poppy seeds liberally for contrast and crunch.
10. Serve with the dressing on the side, plus pickled ginger and extra wasabi. Offer salt and black pepper for seasoning if desired.

Variations

• Vegetables: bell pepper, edamame, snow peas, bean sprouts, green onions, baby spinach.
• Protein: sashimi-grade salmon or tuna, cooked shrimp, imitation crab, cooked prawns, hard-boiled egg.
• Swap short-grain sushi rice for brown rice if you prefer a wholegrain option.

For a vegetarian/vegan sushi salad

• Replace fish with grilled, baked or pan-fried tofu.
• Use agave or maple syrup instead of honey to make the dressing vegan.

Serving suggestions

• Serve bowls with pickled sushi ginger, wasabi paste, Japanese mayonnaise or a drizzle of sesame oil.
• Present as individual bowls or a single large sharing bowl.
• Offer chopsticks for an authentic touch.
• Make sure the rice is cooled before adding raw or delicate toppings to preserve texture.

Side dishes to serve with sushi rice

• Miso soup.
• Gyoza with dipping sauce.
• Pickled vegetables.
• Vegetable or shrimp tempura.
• Sushi rolls for variety.

Storage and safety

This salad is best eaten fresh but will keep in an airtight container in the fridge for up to 24 hours. Cooked rice can pose a food-safety risk if stored too long, so consume within one day. For lunches and picnics keep bowls chilled until serving.

If using sashimi, purchase only sushi-grade fish that has been handled and stored appropriately for raw consumption.

More Asian-inspired recipes

Chinese lettuce wraps – Yuk Sung

Sriracha Noodles (Dragon Noodles)

Nepalese chicken curry

Pasanda curry

Satay chicken stir fry

Noodles with prawns