Sushi Salad

Healthy and colorful sushi with the crunchy texture of smelt egg. You can add tuna, shrimp, or any seafood you like.


2-3 Servings
  • 3 fl oz Rice Vinegar for Sushi
  • 2 cups cooked rice 
  • 2-3 slices ham
  • ½ red bell pepper 
  • 1 cucumber
  • 2 tbsp mayonnaise
  • 1 tbsp wasabi (Japanese horseradish)
  • 1 tbsp olive oil 
  • 2-3 tbsp Tobiko (flying fish roe) 
  • Preferred amount of lettuce
  • Preferred amount of avocado


  1. Mix 3 fl oz of Rice Vinegar for Sushi with 2 cups of rice that's cooked but still firm.
  2. Cut ham, red bell pepper and cucumber into 5mm squares. Mix it with mayonnaise, wasabi and olive oil. Add it to rice and mix.
  3. Add Tobiko to rice and mix.
  4. Serve on a plate. Top with lettuce and avocado.

Used in this Recipe