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Sushi salad, served.

Sushi Salad: Brown Rice, Edamame, Spinach and Nori with Miso Dressing


From Hetty McKinnon’s Family

You need about 3 cups of cooked rice for this salad. I make mine in the Instant Pot. Instructions are included in the recipe below as well. You can make the rice a day in advance.

The beauty of this salad is that you can prep everything ahead of time with the exception of cutting the avocado. You may want to double the dressing. I’ve been doing this, and it has been so nice to have on hand, especially when you have leftover rice, edamame, lettuce, etc. on hand — makes for such a satisfying and fast lunch. On subsequent days, you may need to thin the dressing with more water.


For the salad: 

  • 1 cup short grain brown rice (or 3 cups cooked rice), see notes above
  • 12 cups frozen, shelled edamame
  • 4 Persian or small cucumbers, thinly sliced into rounds
  • 2 avocados, peeled and sliced
  • a few handfuls baby spinach or other tender greens
  • olive oil, optional
  • 1 tablespoon sesame seeds
  • 4 toasted nori seaweed sheets, cut into thin slices
  • sea salt, such as Maldon

For the dressing: 

  • 3 tablespoons miso paste (I’ve been using sweet white miso)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • 12 tablespoons water or more as needed


  1. To make the rice in an Instant Pot: Place the rice, 1.5 cups water, and 3/4 teaspoon kosher salt in the inner pot of your Instant Pot. Secure lid in place. Turn valve to Sealing.  Select manual, high pressure, and adjust the time to 23 minutes. When the time has lapsed, allow the pressure to release naturally, which is when the silver button on the lid drops. Remove the lid, and allow the rice to cool. This can be done far in advance (including the day before).
  2. Cook the edamame. Bring a medium pot of salted water to a boil and add the edamame. Cook for 1 minute or until they are tender yet still crunchy. Drain and run under cold water.
  3. Make the dressing. Whisk together the miso paste, sesame oil, mirin, sugar, and 1 to 2 tablespoons water until smooth. Add more water by the tablespoon until the dressing is the consistency of cream — it should be pourable. (I’ve consistently been adding 2 more tablespoons of water.) Stir in the sesame seeds. Taste. Add a sprinkling of sea salt if necessary.
  4. Assemble the salad. You can assemble this salad in various ways. Most recently when I served it to friends, I set out all of the components in bowls and let people assemble their own bowl. But you can also combine everything in one large bowl. Here’s how: In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach. Toss together gently. To serve, transfer salad to bowls or plates, drizzle over the dressing, a little olive oil (if you wish), and a sprinkling of sea salt. Top with the nori strips and sesame seeds.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dinner
  • Method: Salad
  • Cuisine: Japanese

Keywords: sushi, salad, vegan, gluten-free, brown rice, edamame, cucumbers, miso