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Sushi Salad with Wasabi Ahi Tuna Recipe

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4.6 from 110 reviews

A vibrant and fresh Sushi Salad with Wasabi Ahi Tuna featuring perfectly seared ahi tuna crusted with wasabi peas and black sesame seeds, served over a bed of crunchy cabbage, shredded carrots, edamame, cucumber, avocado, and brown rice. Tossed with a zesty sesame ginger vinaigrette, this dish combines bold flavors and textures reminiscent of sushi in a healthy, colorful salad form.

Ingredients

Scale

Tuna

  • ½ cup wasabi peas
  • 2 tablespoons black sesame seeds
  • kosher salt, to taste
  • 4 (4-6 ounce) ahi tuna steaks
  • nonstick cooking spray
  • 1 tablespoon avocado oil

Sesame Ginger Vinaigrette

  • ¼ cup ponzu or soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar or distilled white vinegar
  • 2 teaspoons honey or sugar
  • 2 scallions, minced
  • 2 teaspoons grated fresh ginger, or 1 teaspoon dried ginger
  • ½ teaspoon minced fresh garlic, or ¼ teaspoon garlic powder
  • 1 teaspoon wasabi paste (optional)

Salad

  • 5 cups shredded green cabbage
  • 3 large carrots, shredded
  • 2 cups shelled edamame, cooked according to package directions
  • 1 English cucumber, julienned
  • 1 avocado, sliced
  • 1–2 cups cooked brown rice
  • pickled ginger (optional)

Instructions

  1. Prepare Tuna Crust: Place wasabi peas and black sesame seeds in a food processor and pulse until the wasabi peas are coarsely ground but retain some texture. Spread the mixture on a plate and season with kosher salt. Press both sides of the ahi tuna steaks into the wasabi pea and sesame seed crust to coat well.
  2. Cook Tuna: Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray or add 1 tablespoon avocado oil. Sear the tuna steaks 1-2 minutes per side until crusted on the outside but still rare in the center, or cook to your desired doneness. Remove from heat and let rest for a few minutes, then slice thinly.
  3. Make Sesame Ginger Vinaigrette: In a small bowl, whisk together ponzu or soy sauce, toasted sesame oil, extra-virgin olive oil, rice vinegar, and honey or sugar until combined. Stir in minced scallions, grated ginger, minced garlic, and wasabi paste if using. Adjust seasoning to taste.
  4. Prepare Salad Base: In a large mixing bowl, combine shredded green cabbage, shredded carrots, cooked edamame, julienned cucumber, sliced avocado, and cooked brown rice. Toss gently to mix all ingredients evenly.
  5. Assemble Salad: Drizzle the prepared sesame ginger vinaigrette over the salad and toss gently to coat. Arrange slices of the crusted ahi tuna on top of the salad and garnish with pickled ginger if desired.
  6. Serve: Serve immediately for best texture and flavor. Enjoy the crunchy, spicy, and fresh components of this sushi-inspired salad.

Notes

  • To ensure tuna is fresh and safe to eat rare, buy sushi-grade ahi tuna from a trusted source.
  • Wasabi paste is optional in the vinaigrette, but adds a spicy kick if included.
  • You can substitute brown rice with sushi rice or quinoa if preferred.
  • Cook edamame according to package instructions, typically boiling for 3-5 minutes, then drain and cool before adding to salad.
  • Drizzle additional ponzu or soy sauce at the table if desired for extra flavor.

Find it online: https://amandafood.com/sushi-salad-with-wasabi-ahi-tuna-recipe/