Gluten-Free Sushi Salad

Elevate your salad game with this vibrant and flavor-packed Gluten-Free Sushi Salad, a quick and easy dish that brings all the deliciousness of sushi rolls to a bowl—without the gluten or the hassle of rolling! Perfect for a light lunch or dinner, this deconstructed sushi recipe features fluffy seasoned sushi rice nestled under crisp cucumber, sweet carrots, creamy avocado, and optional tender cooked shrimp for a protein boost. Drizzled with gluten-free tamari and toasted sesame oil, then sprinkled with nori strips, nutty sesame seeds, and fresh scallions, every bite is a delightful mix of textures and umami-rich flavors. Ready in just 40 minutes, this customizable sushi salad will satisfy your sushi cravings while keeping things simple and wholesome. Perfect for meal prepping or serving as a fresh, gluten-free alternative to traditional sushi night!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoons salt
• 2 nori sheets
• 1 medium cucumber
• 1 large carrot
• 1 large avocado
• 1 cup cooked shrimp (optional, for non-vegetarian version)
• 2 tablespoons gluten-free soy sauce (tamari)
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 2 scallions
• 2 tablespoons pickled ginger (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Step 2

In a medium-sized pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover tightly, and simmer for 18-20 minutes. Remove from heat and let stand, covered, for an additional 10 minutes.

Step 3

While the rice cooks, prepare the sushi vinegar mix by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.

Step 4

Gently fold the sushi vinegar mixture into the cooked rice while the rice is still warm. Set aside to cool to room temperature.

Step 5

Cut the nori sheets into small squares or strips using scissors and set aside.

Step 6

Peel and slice the cucumber into thin strips or bite-sized pieces. Julienne the carrot or create ribbons using a vegetable peeler. Dice the avocado into cubes.

Step 7

To assemble the sushi salad, divide the seasoned rice into 4 serving bowls.

Step 8

Top each portion of rice with cucumber, carrot, avocado, and optionally cooked shrimp.

Step 9

Drizzle each bowl with gluten-free soy sauce (tamari) and a few drops of toasted sesame oil for flavor.

Step 10

Sprinkle toasted sesame seeds and chopped scallions over the top as garnish.

Step 11

Add cut nori strips and optional pickled ginger on the side or on top of the salad for an authentic sushi flavor.

Step 12

Serve immediately and enjoy your fresh, vibrant gluten-free sushi salad!

Nutrition Facts

Serving size	1413.5 grams (1413.5g)

Amount per serving	% Daily Value*
Calories	1075

Total Fat 41.20g	53%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 3.70g
Cholesterol 461mg	154%
Sodium 4052mg	176%
Total Carbohydrate 114.70g	42%
Dietary Fiber 20.00g	71%
Total Sugars 21.70g
Protein 74.70g	149%

Vitamin D 422IU	2111%
Calcium 302mg	23%
Iron 6mg	33%
Potassium 2446mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 26.5%

Carbs: 40.7%