Low-Fat Low-Carb Low-Sugar

Salmon Sushi Salad

Prep: 5 mins
Cook: 8 mins
Servings: 4

Love sushi? Love salad? Then you will love our sushi salad! A perfect blend of lightly sauteed salmon and seaweed with mixed greens make this a perfect go-to for those watching their carb intake!


  • 1 pound skinless wild salmon fillets
  • 2 teaspoons seasoned rice vinegar
  • ½ teaspoon sesame oil
  • ¼ cup extra virgin olive oil
  • 1 tablespoon olive oil (for cooking)
  • ½ teaspoon sea salt
  • 1 cup warm cooked organic brown rice
  • 2 tablespoons black sesame seeds
  • 1 tablespoon reduced-sodium soy sauce
  • 8 cups prewashed organic mixed greens (including baby spinach)
  • 1 small pitted organic avocado (cut into 1/2-inch cubes, optional)
  • 2 oranges (juice of 1 orange)
  • 4 seaweed sheets (cut with scissors into 1/2-inch squares)
  • 1 pomegranate

*Choose organic whenever possible, but choose wild, whenever possible for seafood and fish — better for environment

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1930%
Saturated Fat (g)317%
Carbohydrates (g)4314%
Protein (g)3162%
Sugars (g)10%
Fiber (g)522%


  1. Warm 1 tablespoon of the olive oil in a sauté pan over moderate heat. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently shred into 1-inch pieces.
  2. In a small jar or bowl, combine the remaining ¼ cup olive oil with the vinegar, sesame oil, and salt. Cover and shake the jar to mix the salad dressing or whisk it together.
  3. In a large bowl, stir together the cooked rice, sesame seeds, and soy sauce. Add the mixed greens, avocado, and salmon.
  4. Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces. Yum!


Substitute Braggs' Amino Acids for the soy sauce - healthier and delicious!

Salmon Sushi Salad

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