Introducing vegan sushi salad with spicy mayo dressing - the salad you never knew you needed. This salad is perfect for when you're craving sushi but can't be bothered to roll it up. All of the ingredients typically found in a sushi roll are in this salad, including spicy mayo made into a dressing. This is a recipe you will make again and again.
I am obsessed with salads. For more delicious salad recipes try my cucumber and sweet pepper salad or my cucumber and corn salad.
Why you'll love this recipe
It is easy to make.
You won't have to struggle to roll up sushi rolls.
This is the perfect spring recipe full of seasonal produce.
This salad is vegetarian, high in protein and gluten free.
Instructions
Toss tofu in starch, spices, oil and soy sauce and bake.
Mix together your dressing ingredients.
Divide out salad and top with avocado.
Ingredients
- avocado oil
- vegan mayo
- soy sauce
- sriracha
- ginger
- rice vinegar
- maple syrup
- cucumber
- carrot
- cilantro
- sushi rice
- seaweed chips
- sesame seeds
Storage instructions
The extra salad can be stored in a sealed container in your fridge for up to 3 days.
Equipment
You just need your oven for this recipe.
Recipe FAQS
Can I use regular mayo?
Yes, you don't have to use vegan mayo for this salad.
Substitutions
- tofu - can be subbed with chickpeas or fish
- mayo - can be subbed with plain greek or coconut yogurt
- cilantro - can be subbed with scallions
Other salads to try
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Vegan Sushi Salad with Spicy Mayo Dressing
Ingredients
Tofu
- 1 block tofu - cubed
- 1 tablespoon oil
- ½ tablespoon soy sauce
- 1 ½ tablespoons arrowroot starch
- salt/pepper to taste
- 1 teaspoon garlic powder
Spicy Mayo Dressing
- ⅓ cup avocado oil can sub any oil
- ¼ cup vegan mayo can use regular
- 2 tablespoons soy sauce
- 3-4 tablespoons sriracha
- 1 teaspoon grated ginger
- ¼ cup rice vinegar
- 1 teaspoon maple syrup or honey
- salt/pepper to taste
Other salad ingredients
- 2 small or 1 large cucumber - finely diced
- 1 large carrot - shredded
- 1 small bunch cilantro - finely chopped
- 2 ½ cups cooked and cooled sushi rice
- 3 .2 oz packs seaweed chips - crumbled could also crumble about 4 nori sheets
- ¼ cup sesame seeds
- +1-2 avocados for topping
Instructions
- Preheat oven to 425 degrees.
- Toss tofu with oil, soy sauce, starch, garlic powder and salt/pepper. Add tofu to a sheet pan lined with parchment paper. Bake for 30-35 minutes until crisp.
- Add all dressing ingredients to a bowl. Mix until fully combined.
- Add all salad ingredients to a bowl and top with dressing. Divide out salad and serve, top* with ¼-1/2 of a sliced or diced avocado.
Kim says
Very tasty!
Kristi says
Thanks Kim!