Green Sushi Salad

This is what happened one day when we felt like making our own vegetarian sushi but were too lazy to go through the whole Japanese rice and rolls procedure. Instead we marinated tofu, boiled some brown rice, chopped our favorite vegetables, cut the seaweed into pieces and turned sushi into a salad. And what a salad! The sesame oil, rice vinegar and seaweed gave the salad that sushi feeling, although with a more nourishing twist. We quickly realized that this dish actually had made it to our top-list of favorite dinner recipes (right next to our Lasagna and Quinoa & Kale salad).

We got the inspiration for this recipe from the danish restaurant Sticks n’ Sushi (great restaurant!). They have a dish called KAOS and it literally looks like they have taken pieces of sushi, thrown them in a salad bowl and shaken it all around. Our version is a little bit more refined with marinated tofu pieces, brown rice, and vegetables instead of fish.

Vegetarian Sushi Salad
Serves 4

Make the marinated tofu 1-2 hours in advance. Since we like to keep our recipes as simple as possible we made a little extra marinade and used the left-overs as a dressing to the salad.

Marinated tofu (scroll down for recipe)
Brown rice (scroll down for recipe)
1 large broccoli, broken into 1-inch pieces
1 spring onion, thinly sliced
2 avocado, cut into cubes
12 mushrooms (shiitake or whatever you prefer), cut in quarters
1 handful sugarsnap peas, divided in half
1 handful bean sprouts
1/2 cucumber, cut into sticks
8 sheets nori seaweed, cut into 2×2-inch squares
1 handful roasted sesame seeds
1 handful cilantro

Serve with: wasabi & soy sauce

Making the salad: Blanch the broccoli (pour boiled water over it, let it set for two minutes and then throw it in ice cold water). Divide the rice into 4 large bowls and top it with all the vegetables mixed together. Drizzle the rest of the tofu marinade over the salad, top it with sesame seeds and cilantro and serve it with wasabi and soy sauce.

Marinated Tofu
300 g tofu
5 tbsp sesame oil
5 tbsp soy sauce
2 tbsp rice vinegar
1 clove garlic
1/2 red chili
2-inch (6 cm) fresh ginger, peeled and minced

Making the marinade: Try to drain the tofu from water by padding it with a towel. Cut it into 1-inch cubes. Mix the ingredients for the marinade in a bowl and add the tofu. Make sure the marinade covers all of the tofu. Put in the fridge for 1-2 hours.

Brown Rice
organic brown rice (for 4 persons)
2 tbsp rice vinegar
1 tbsp sesame oil
a couple of cilantro leaves, roughly chopped

Making the rice: Boil the rice according to the instructions on the package. When it’s done, stir down rice vinegar, sesame oil and cilantro.


  • […] Recipe Source: Green Kitchen Stories […]
  • […] Risotto 5. Nori Salad Rolls 6. Sesame Nori Roasted Cashews 7. Bok Choy Nori Bites 8. Green Sushi Salad 9. Soba Noodles with Cilantro Nori Pesto (Photo: Our Four Forks)   Arame Arame is the […]
  • […] When You’re Craving Takeout Is the sushi joint down the street calling your name? Whip up a restaurant-worthy dish by marinating tofu in ginger, garlic, and rice vinegar. Then toss in seaweed, bean sprouts, and broccoli. Get the recipe at […]
  • Kate
    This was lovely. We didn't have quite the right dressing ingredients, so substituted soy and apple cider vinegar. Beautiful clean flavours. Thank you
  • […] gluten free noodles, vegetable soups, oven roasted vegetables with dip, pizza, no-rice risotto, sushi salad, burgers & […]
  • Penny
    I made this salad last weekend and it was awesome. I had sushi rice instead of brown rice. I did not have snow peas so I used wakame instead. I love it and will make again during the warm weather as it is so easy to assemble everything together. Thank you. Penny
  • Nina
    I simply love this salad - I have made it three-four times now and every time it has been a major success! Even with my friends who are not tofu lovers. The marinade does magic and so does the crispy veggies:) Thanks for the wonderful recipes in general. Nina
  • lydie
    Hi, i just made this... with salmon instead of tofu (i didn't have any and since i'm not a vegetarian...) And it was DELICIOUS!!!! Like really really good! I'll make it again very soon :):) Thank you...
  • fleur
    in love - i made this last night and it is to die for.. thanks again GKS!
  • [...] by this recipe, I have been making my own versions of the “deconstructed sushi” salad all week. [...]
  • [...] and wanted to replicate it at home. Some other sources of inspiration: this homemade bibimbap, this sushi salad, and this sushi [...]
  • [...] The recipe comes from Green Kitchen Stories, a really charming cooking blog I recently found from a couple living in Sweden. I adjusted the dressing slightly, making it a little less oily and a little saltier. I also streamlined the number of ingredients to make it more budget-friendly (I hate buying a bunch of spring onions if I only need one, or using half a cucumber and having no use for the other half). If you’re interested in their original method and additional ingredient ideas, check out their recipe.  [...]
  • [...] I want to try from a really cool website, Green Kitchen Stories. The recipes I am going to try are green sushi salad, moroccan quinoa salad, mango walnut salad, citrus salad, and very green juice. I am very excited [...]
  • [...] kommer ett kul recept på en sushi sallad från Green Kitchen Stories som är en riktigt inspirerade blogg. Jag är inte så förtjust i tofu så jag gjorde en egen [...]
  • [...] [...]
  • Pingback : Fredes Blog
    [...] blev jeg lidt inspireret af deres fine univers og virkelige lækre billeder. Især denne kage og denne salat må jeg prøve, kan i anbefale nogle gode [...]
  • Molly
    I made this for a friend this weekend and loved it! It is so much easier then rolling sushi and you were right about the tofu. I'm not a big tofu fan but this was so yummy.
  • You can certainly see your enthusiasm within the article you write. The world hopes for even more passionate writers such as you who are not afraid to mention how they believe. At all times go after your heart.
  • Guys, this is amazing. I link to your posts a lot on my blog and on facebook -the giant social bulletin board it is.
  • [...] and you’ll be blown away by the stunning photography and mouth-watering recipes, like this Vegetarian Sushi Salad. This is the most ingenious salad I’ve ever had the pleasure of eating. It incorporates two [...]
  • Stephanie
    Hi this looks amazing, will be cooking tomorrow night ! Just to clarify, is the tofu not cooked? Just marinated?? Thanks !!
  • OMG! This is one of the best salads we've had! My (I'm not so keen on tofu) husband loved it, too. I'm mad about your site and food. I wish I could show you the picture of our dinner inspired by you. I'm so proud of myself. A very big thanks from us.
  • [...] [...]
  • Jessica
    We made this salad tonight & it is so incredibly yummy. Thanks for sharing! I love your site, photos & recipes. Looking forward to trying more!!
  • Helene Hvid
    I made this great salad this evening - and I (and my meatloving boyfriend) loved it! We both are addicted to sushi so this salad is just perfect, especially for a vegetarian(I do eat fish)-person like me. Just want to add that I fried the tofu on a pan and then marinated it afterwards, wich I think gave the salad a bit more flavour and made it more rustique. Just an idea:) Tak for en fin blog!!
  • Alyssa
    Just made something similar to your this recipe. I had to seriously FORCE myself to stop eating it! This will be a new common dish in my house as well, thank you!
  • Thank you - this salad (and the whole blog!) is very nice! I served the salad with roasted wasabi cashewnuts.
  • J Suleiman
    Hi there, found your blog via Pinterest. The sushi salad is absolutely gorgeous--cannot wait to try it, as well as your other recipes. Simply BEAUTIFUL blog you have here. Thanks!

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