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Best Flavorful Sushi Salad with Wasabi Ahi Tuna

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A quick and easy sushi salad with seared ahi tuna, creamy avocado, crunchy cucumber, and a spicy wasabi dressing. All the flavor of sushi without the rolling.

Ingredients

Scale
  • 8 oz (225g) sushi-grade ahi tuna
  • 2 tablespoons (30ml) soy sauce
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon (15ml) neutral oil (avocado or grapeseed)
  • 4 cups (120g) mixed greens or romaine lettuce, chopped
  • 1 cup (200g) sushi rice or short-grain white rice, cooked and cooled
  • 1 medium English cucumber, thinly sliced or cut into matchsticks
  • 1 large avocado, sliced
  • 2 nori sheets, cut into thin strips or crumbled
  • ½ cup (75g) shelled edamame
  • ¼ cup (40g) pickled ginger
  • 1 to 2 teaspoons wasabi paste
  • 2 tablespoons (30ml) soy sauce (for dressing)
  • 2 tablespoons (30ml) rice vinegar (for dressing)
  • 1 tablespoon (15ml) sesame oil (for dressing)
  • 1 teaspoon (5ml) honey or maple syrup
  • 1 teaspoon (5g) grated fresh ginger
  • Optional: spicy mayo (¼ cup mayo + 1 tablespoon sriracha)
  • Optional: furikake seasoning
  • Optional: green onions, thinly sliced

Instructions

  1. Rinse 1 cup (200g) sushi rice under cold water until water runs clear. Cook according to package directions. Spread on a sheet pan, drizzle with 1 tablespoon rice vinegar and a pinch of salt, and let cool.
  2. Pat ahi tuna dry. In a small bowl, mix 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 tablespoon rice vinegar. Marinate tuna for 5 minutes, turning once.
  3. Combine 1 tablespoon each black and white sesame seeds on a plate. Roll marinated tuna in seeds to coat.
  4. Heat a cast iron skillet over high heat for 2 minutes. Add 1 tablespoon neutral oil. Sear tuna for 45-60 seconds per side. Transfer to a cutting board and rest for 2 minutes.
  5. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger, and 1.5 teaspoons wasabi paste. Adjust to taste.
  6. In a large bowl, combine greens, cooled rice, cucumber, avocado, edamame, and nori strips. Add half the dressing and toss gently.
  7. Slice tuna against the grain into ¼-inch thick pieces. Arrange on salad. Drizzle remaining dressing over tuna. Add optional spicy mayo, pickled ginger, green onions, and furikake. Serve immediately.

Notes

Serve immediately to prevent nori from getting soggy. For best results, pat tuna dry and get the pan screaming hot. Adjust wasabi to taste. Leftovers: store components separately.

Nutrition

Keywords: sushi salad, ahi tuna, wasabi, quick dinner, healthy, gluten-free option

Find it online: https://bouncybowl.com/best-flavorful-sushi-salad-with-wasabi-ahi-tuna/