Description
This vibrant Sushi Salad with Wasabi Ahi Tuna combines the fresh flavors of seared ahi tuna, crunchy wasabi peas, and a tangy sesame ginger vinaigrette. The salad features shredded cabbage, julienned cucumber, edamame, avocado, and brown rice for a wholesome and satisfying meal inspired by Japanese cuisine, but simplified for easy preparation at home.
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
- Prepare Tuna Coating: In a bowl, combine crushed wasabi peas, black sesame seeds, and a pinch of kosher salt. This mixture will give the tuna a crunchy and flavorful crust.
- Coat Tuna Steaks: Pat the ahi tuna steaks dry. Press each steak into the wasabi pea and sesame seed mixture, coating all sides evenly and pressing gently to adhere the crust.
- Cook Tuna: Heat a nonstick skillet over medium-high heat and lightly spray with nonstick cooking spray. Add 1 tablespoon of avocado oil. Sear the tuna steaks for about 1-2 minutes per side, depending on your preferred doneness (rare to medium-rare is typical). Remove from heat and let rest briefly.
- 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 fresh ginger, minced garlic, and wasabi paste if using, for an extra kick.
- Prepare Salad Base: In a large bowl, combine shredded green cabbage, shredded carrots, cooked edamame, and julienned cucumber. Toss gently to mix the vegetables evenly.
- Assemble Salad: Add cooked brown rice to the vegetable mix and toss again to combine. Drizzle with the prepared sesame ginger vinaigrette and toss lightly so the dressing coats the salad evenly.
- Serve: Plate the salad, then top with slices of the seared wasabi crusted ahi tuna and avocado slices. Garnish with pickled ginger if desired. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- For best results, use fresh, sushi-grade ahi tuna to ensure safety and optimal flavor.
- Wasabi paste in the vinaigrette is optional but adds authentic heat if you enjoy spicy flavors.
- To save time, brown rice can be cooked ahead and chilled.
- This salad can be served cold or at room temperature depending on preference.
- Pickled ginger adds a pleasant tang and helps cleanse the palate between bites.
Keywords: Sushi salad, ahi tuna, wasabi peas, sesame ginger vinaigrette, Japanese salad, healthy salad, seared tuna salad