Green Sushi Salad with Crispy Tofu

Fresh, colourful, and packed with plant-based goodness, this Green Sushi Salad with Crispy Tofu is everything you love about sushi in an easy-to-make salad bowl. Featuring fluffy sushi rice, crispy ginger-soy tofu, crunchy cucumber, edamame beans, seaweed salad, and nori, this nourishing meal is full of flavour and texture while being surprisingly simple to prepare.

Perfect for meal prep lunches, light dinners, or a healthy plant-based meal, this sushi-inspired bowl delivers a balance of protein, fibre, and healthy fats that will leave you feeling satisfied and energised.

Here are more of my delicious, healthy SALAD recipes that you may enjoy!

Where This Recipe Comes From

This recipe really comes from my travels around Asia, especially Thailand, where I fell completely in love with how simple their food was — rice, chicken, tofu, fresh vegetables, nothing overcomplicated. It changed how I think about healthy eating. Fresh, simple food is healthy food, full stop.

This salad is my way of bringing a bit of that into our kitchen at home. My kids genuinely love it — a bowl full of colourful, fresh ingredients feels like a snack plate to them, and they have way too much fun trying to eat it with chopsticks!

Why You’ll Love This Green Sushi Salad

If you’re a sushi lover but don’t have the time or patience to roll your own, this recipe is the perfect solution. It captures all those delicious sushi flavours in a deconstructed bowl that’s much easier to prepare.

This recipe is:

• Naturally dairy-free
• Plant-based and vegan-friendly
• Packed with protein from tofu and edamame
• Great for meal prep
• Full of fresh flavours and textures
• Easy to customise with your favourite toppings

The combination of crispy tofu, tangy rice vinegar, umami-rich seaweed, and crunchy cucumber creates a satisfying meal that feels both light and filling.

Ingredients You’ll Need

For the Sushi Salad

• 1 cup (250g) sushi rice
• 1 tbsp rice vinegar
• 2 cups (375g) natural tofu
• 1 tbsp sesame oil
• 1 inch (3cm) fresh ginger, grated
• 2 tbsp soy sauce
• 4 baby cucumbers, sliced
• Few sheets of nori, cut into pieces
• ⅝ cup (125g) seaweed salad
• 1¼ cups (200g) edamame beans

To Serve

• Extra soy sauce
• Optional sesame seeds
• Optional spring onions

Nutrition Benefits of This Sushi Salad

This bowl offers a fantastic balance of carbohydrates, protein, and healthy fats.

Tofu

Tofu is an excellent plant-based protein source that contains all nine essential amino acids. It also provides minerals including calcium, iron, and magnesium.

Edamame Beans

Edamame beans are rich in protein, fibre, folate, and antioxidants, helping support fullness and overall health.

Seaweed

Seaweed contains iodine, a mineral that supports normal thyroid function, alongside various vitamins and antioxidants.

Cucumber

Cucumber adds hydration, freshness, and a satisfying crunch while being naturally low in calories.

Together, these ingredients create a balanced, nourishing meal that’s both delicious and satisfying.

Here are more of my delicious, healthy SALAD Recipes that you may enjoy!

How to Make Green Sushi Salad with Crispy Tofu

Step 1: Cook the Rice

Cook the sushi rice according to the package instructions. Once cooked, stir through the rice vinegar and allow the rice to cool to room temperature.

Step 2: Prepare the Tofu

Drain the tofu thoroughly. Place it inside a clean tea towel and gently squeeze out as much excess moisture as possible.

Crumble the tofu into small pieces.

Step 3: Cook the Crispy Tofu

Heat the sesame oil in a wok or large frying pan over medium heat.

Add the crumbled tofu and cook for around 5 minutes, stirring occasionally.

Add the grated ginger and soy sauce, then continue cooking for another 5–7 minutes until lightly crispy and golden.

Season with salt and black pepper to taste.

Step 4: Prepare the Vegetables

Slice the cucumbers and cut the nori into small strips or pieces.

Step 5: Assemble the Bowls

Divide the rice evenly between four serving bowls.

Top with:

• Crispy tofu
• Sliced cucumber
• Seaweed salad
• Edamame beans
• Nori pieces

Serve with extra soy sauce if desired.

Frequently Asked Questions

Can I use brown rice instead of sushi rice?

Yes. Brown rice will provide additional fibre and works well if you prefer a wholegrain option.

Can I make this ahead of time?

Absolutely. Store the components separately and assemble when ready to eat.

Is this recipe vegan?

Yes, provided you use a vegan-friendly soy sauce and seaweed salad.

Can I use firm tofu?

Yes. Firm or extra-firm tofu generally creates the crispiest texture.

Easy Variations

This green sushi salad is easy to customise depending on what you have in the fridge. For extra creaminess, try adding sliced avocado just before serving. It pairs perfectly with the crispy tofu and adds healthy fats that make the salad even more satisfying.

If you’d like to add more vegetables, shredded carrots, sliced radishes, red cabbage, or sugar snap peas all work well and add extra colour and crunch. This is a great way to use up leftover vegetables while boosting the nutritional value of the meal.

For those who enjoy a little heat, drizzle over some sriracha or sprinkle on a pinch of chilli flakes before serving. The spicy flavour works beautifully with the ginger, soy sauce, and seaweed.

You can also swap the sushi rice for brown rice, quinoa, or cauliflower rice depending on your preferences. Each option creates a slightly different texture while keeping the recipe delicious and nourishing.

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