Colourful, pretty, and full of good stuff. Bring me allllll of the salads.

Vegetarian Sushi Salad

It was so hot this past weekend and we were outside for most of it. We spent the days exploring and strolling around Montreal with Paul’s parents and found that at the end of the day, a big bowl of salad or something fresh was all we really wanted.

Vegetarian Sushi Salad

It’s hard to go the farmers market and not pick anything up, so this time we bought some delicious, juicy tomatoes and a big box filled with different kinds of basil. I’m really only used to regular basil and Thai basil, but in this box has some sort of lemon basil that will be really fun to experiment with. I can’t wait!! Because basil goes with everything.

Vegetarian Sushi Salad

There isn’t any basil in this salad. This is mostly because I didn’t have my awesome herb garden yet when I made this, BUT! This salad is definitely filled with a ton of fresh ingredients like cucumbers, red peppers, carrots, snap peas, sweet potatoes, avocados, and is topped with smoked tofu, nori sheets and a delicious sesame-ginger miso vinaigrette.

So full of healthy stuff. A big bowl love, really.

Vegetarian Sushi Salad

And it’s all topped on some brown rice. I like this served with the rice at room temperature and think it makes really yummy leftovers for lunch! So grab a bowl and dig in friends!

Vegetarian Sushi Salad


Vegetarian Sushi Salad

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 4 servings


    For the miso vinaigrette:
  • 2 tbsp red miso
  • 1/2 cup sliced green onions
  • 1 1/2 tbsp rice vinegar
  • 1 tsp minced ginger
  • 1 clove garlic, minced
  • 1 tsp liquid honey
  • 1 tsp toasted sesame oil
  • 1/4 cup water
  • For the salad:
  • 1 sweet potato
  • 1 cup cooked brown rice
  • 4 cups baby greens (I used spinach)
  • 1 cup cucumber, diced
  • 2 medium sized carrots, shredded
  • 1 red pepper, thinly sliced
  • 1 avocado, sliced
  • 1 cup sugarsnap peas
  • 1 block smoked tofu, diced
  • 4 tsp sesame seeds
  • 2 sheets nori, chiffonaded
  • optional sauces for topping: sriracha, hoisin sauce, soy sauce


  1. Preheat oven to 450 degrees F. Prick the sweet potato with a fork all over, wrap in foil, and roast for approximately 1 hour. Once cooked, allow to cool and then peel and dice the potato.
  2. Prepare the miso vinaigrette by adding all of the vinaigrette ingredients into a high-speed blender or food processor and blend until smooth. Chill until ready to use.
  3. To assemble the salads, add 1 cup of baby greens to each bowl, topped with 1/4 of a diced roasted sweet potato, 1/4 cup diced cucumber, 1/4 of the shredded carrots, 1/4 of the red pepper, 1/4 of the avocado slices, 1/4 cup sugarsnap peas, 1/4 block of smoked tofu, 1 teaspoon of sesame seeds, and 1/2 of a thinly sliced nori sheet. Top salads with a few spoons of miso vinaigrette and some sriracha, hoisin sauce, or soy sauce, if desired.


Recipe adapted from Shutterbean


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27 Responses to Vegetarian Sushi Salad

  1. bellini says:

    I love rice bowls so can definitely get behind this sushi salad.

  2. cakespy says:

    I’m not vegetarian but since I live 1,000+ miles from the ocean, fresh seafood isn’t always available. This is an awesome alternative!

  3. What a great way to enjoy sushi when there isn’t any good seafood at the grocery store!

  4. Sues says:

    This looks awesome!! I’m always looking for good take-to-work lunches and I think I’d be a fan of this one!

  5. Leslie says:

    Beautiful photos. Yummy!

  6. Yum! This looks just wonderful and tasty and refreshing! Putting it on the list as a good recipe for a weekday lunch 🙂

  7. Your miso vinaigrette sound delicious, my local sushi restaurant make a killed one and I always order a side of it in a bowl, so I can soak everything into it, so good. Love the simplicity and freshness of these delicious bowls.

  8. This looks so good! Your photography is beautiful! xo

  9. This looks phenomenal! Love the miso vinaigrette and obsessed with all the goodies packed in here 🙂 Pinning!

  10. I’m with ya — bring me all the salad + avocados. 🙂 Delicious!

  11. I need a bowl of this deliciousness in my life right now!

  12. This looks so lovely Katrina 🙂
    My flatmate actually bet me to eat a whole chipotle chili, and.. I did it *shouldknowbetter*

  13. It’s so hard to get the taste of the salad dressing just right!! Miso is an interesting choice in your dressing..I find the secret to getting the dressing right is adding celery believe it or not. Will be trying your version though!

  14. This is a beautiful salad and I love all the components, as well as the miso vinaigrette!

  15. Joanne says:

    I LOVE that lemony basil stuff! I have the hardest time finding it, but it is so good. Also, if you can find cinnamon basil then GET IT. And make ice cream with it. Just a suggestion.

    Yay for salad! Especially salad that tastes like sushi. Good stuff.

    • katrina says:

      OMG!! What do you put the lemony basil in? Tell me all your secrets!! Also, cinnamon basil? I need to find this immediately.

  16. that salad looks so delicous, pretty and colorful!! love it <3

  17. This sounds great! Love putting everything in a bowl and grabbing a fork 🙂 also on another note… have you ever frozen tofu?

  18. Love the idea of “unwrapping” sushi and making it a salad. Genius! Great recipe, Katrina!

  19. I miss living in Vancouver where I could get fresh seafood for really cheap. This is a great alternative when I don’t want to spend a lot of money on seafood here. Awesome idea!

  20. Trisha says:

    Looks like the perfect summer salad… now I just have to wait for some actual summer to happen!!

  21. bristol plasterers says:

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


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