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Sushi Salad with Wasabi Crusted Ahi Tuna Recipe

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3.8 from 40 reviews

This vibrant Sushi Salad with Wasabi Crusted Ahi Tuna combines the best flavors of sushi in a refreshing, healthful bowl. Featuring crispy wasabi pea and sesame seed-crusted seared ahi tuna atop a bed of shredded cabbage, carrots, edamame, cucumber, and creamy avocado, all tossed with a zesty sesame ginger vinaigrette. It’s a perfect fusion of fresh ingredients and bold flavors that delivers a satisfying meal packed with texture and nutrition.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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 the Wasabi Crust: In a food processor, pulse wasabi peas until roughly crushed. Transfer to a shallow dish and mix with black sesame seeds and kosher salt. This creates the flavorful crust for the tuna.
  2. Crust and Sear Tuna: Lightly spray tuna steaks with nonstick cooking spray and rub with avocado oil. Press each side into the wasabi pea mixture to coat evenly. Heat a skillet over medium-high heat and quickly sear tuna steaks about 1-2 minutes per side for rare, or longer if desired. Remove and let rest.
  3. Make the Sesame Ginger Vinaigrette: In a bowl, whisk together ponzu or soy sauce, toasted sesame oil, extra-virgin olive oil, rice vinegar, honey or sugar, minced scallions, grated ginger, minced garlic, and wasabi paste if using. Adjust seasoning to taste.
  4. Assemble the Salad Base: In a large bowl, combine shredded green cabbage, shredded carrots, cooked edamame, and julienned cucumber. Toss with desired amount of vinaigrette to coat evenly.
  5. Plate the Salad: Spread cooked brown rice on plates or in bowls. Top with the tossed vegetable salad mixture. Arrange sliced avocado and pickled ginger on top or alongside.
  6. Add the Tuna: Slice the rested ahi tuna steaks into thin strips. Place atop the salad. Drizzle any remaining vinaigrette over the tuna and salad if desired.
  7. Serve Immediately: Serve your sushi salad fresh for the best texture and flavor combination. Enjoy as a nutritious, protein-packed meal balanced with fresh vegetables and tangy dressing.

Notes

  • For a spicier crust, add a bit more wasabi paste or wasabi peas.
  • Use sashimi-grade ahi tuna for safety and best flavor when cooking rare.
  • Pickled ginger adds an authentic sushi touch but is optional.
  • Brown rice adds fiber and nuttiness, but white rice or cauliflower rice works well too.
  • Adjust avocado quantity to preference for added creaminess.
  • To save time, prepare vinaigrette ahead and refrigerate.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Japanese-inspired
  • Diet: Low Fat

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