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Sushi Salad

Sushi salad with salmon, edamame and avocado.


  • ½ cup frozen edamame beans
  • 1 nori sheet
  • ¼-½ avocado
  • 1 cup leafy greens or cabbage
  • 1 handful veggie sticks e.g. cucumber, carrot, capsicum...
  • 50g smoked salmon
  • ½ cup cooked brown rice
  • Garnished: chopped spring onion, sesame seeds, soy sauce and a small drizzle of sesame oil


  • Prepare brown rice as per rice packet instructions.
  • Add frozen edamame beans into a bowl, and pour over enough boiling water to cover. Let sit while you prep the rest of your bowl.
  • Prepare veggies - wash and finely slice your veggie sticks. Slice cabbage/leafy greens. Slice avocado thinly into slices.
  • Drain edamame beans and keep aside.
  • Using kitchen scissors, cut nori sheet into thick strips.
  • Into a bowl arrange your rice, veggies, smoked salmon, edamame beans, rice and nori sheets.
  • Garnish with sesame seeds and sliced spring onion. Serve with a small drizzle/bowl of soy sauce on the side for your dressing.


To make gluten-free: Use tamari or a gluten-free soy sauce
To make lower-carb: Drop the rice and add an extra handful of veggies