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Sushi Salad with Wasabi Ahi Tuna Recipe

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★★★★★

4.6 from 63 reviews

Sushi Salad with Wasabi Ahi Tuna is a vibrant, flavorful dish combining seared ahi tuna crusted with wasabi peas and black sesame seeds atop a refreshing salad of cabbage, carrots, edamame, cucumber, avocado, and brown rice. Tossed in a zesty sesame ginger vinaigrette, this recipe offers a delicious and healthy twist on classic sushi flavors in an easy-to-make salad format.

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 the Crunchy Crust: Place wasabi peas and black sesame seeds in a food processor and pulse until coarsely ground. This mixture will be used to crust the tuna steaks, adding texture and flavor.
  2. Season Tuna: Pat tuna steaks dry and sprinkle kosher salt evenly on both sides. Press each steak into the wasabi pea and sesame seed mixture, coating both sides well to create a crunchy crust.
  3. Sear Tuna: Heat avocado oil in a nonstick skillet over medium-high heat, spraying with nonstick cooking spray if desired. Place tuna steaks in the pan and sear for about 1-2 minutes per side until the crust is golden and tuna is rare to medium-rare inside. Remove and let rest briefly.
  4. Make Sesame Ginger Vinaigrette: In a bowl, whisk together ponzu or soy sauce, toasted sesame oil, extra-virgin olive oil, rice vinegar, and honey or sugar until well combined. Stir in minced scallions, grated ginger, garlic, and optional wasabi paste for extra kick.
  5. Prepare Salad Ingredients: In a large mixing bowl, combine shredded green cabbage, shredded carrots, cooked and shelled edamame, julienned cucumber, sliced avocado, and cooked brown rice.
  6. Toss Salad: Pour the sesame ginger vinaigrette over the salad mixture and toss gently until everything is evenly coated, taking care not to bruise the avocado slices.
  7. Assemble and Serve: Divide the salad among plates. Slice the seared wasabi ahi tuna and arrange slices on top of the salad. Garnish with pickled ginger if desired and serve immediately to enjoy the contrast of warm tuna with crisp, cool salad.

Notes

  • For best results, use fresh, sushi-grade ahi tuna to ensure safety and optimal flavor.
  • The wasabi paste in the vinaigrette is optional; omit if you prefer a milder dressing.
  • Feel free to substitute brown rice with sushi rice or quinoa according to preference.
  • Adjust sweetness and acidity of the vinaigrette by varying honey and vinegar to taste.
  • Leftover salad can be stored separately from tuna to maintain texture and freshness.

Keywords: ahi tuna, sushi salad, wasabi peas, sesame ginger vinaigrette, healthy salad, Japanese-inspired recipe

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