1- Creating this sushi salad is straightforward and fun, starting with preheating your oven to 400°F (204°C). Begin by marinating the salmon in coconut aminos, honey, and a pinch of salt for a burst of flavor. Once marinated, bake it for 15 to 18 minutes until it’s flaky and ready to go that’s the protein base sorted.

2- Next, rinse the 2 cups of sushi rice under cold water until it runs clear, soaking it for 30 minutes if you have time for better texture. Cook the rice with 3 cups of water by bringing it to a boil, then simmer for 20 minutes. Let it sit for 10 minutes before seasoning with 3 to 4 tablespoons rice vinegar, 1 tablespoon sugar, and half to 1 teaspoon salt this step makes the rice tangy and sticky, just like in traditional sushi.

3- While the like is cooking, prepare your veggies: dice the 2 large carrots or shred them into 1 cup, and thinly slice or cube the 3 Persian cucumbers. Slice the 2 avocados for that creamy touch. Now, layer everything on a large platter starting with the seasoned sushi rice, followed by crumbled seaweed, flaked salmon, cucumbers, carrots, avocado slices, and a quarter cup of crispy fried onions.

4- Drizzle on the spicy mayo made from a quarter cup mayonnaise, 3 tablespoons sriracha, and 1 teaspoon sesame oil for a kick. Finish with eel sauce or teriyaki sauce, sesame seeds, and furikake seasoning. Serve at room temperature and add toppings just before eating for the best results The whole process takes about 40 minutes, with 15 minutes prep and 25 minutes cooking. It’s a recipe that even beginners can master with ease.

5- Rinse and cook the sushi rice as described.

6- Marinate and bake the salmon.

7- Prep and layer the vegetables and other ingredients.

8- Add dressings and seasonings before serving.