Mediterranean-Fusion Small Plates with Signature Sushi

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A vibrant assortment of Mediterranean-inspired small plates paired with delicate sushi rolls, perfect for a stylish date night or celebration. This Mediterranean recipe, ready in about 25 minutes, pairs extra virgin olive oil, cherry tomatoes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/2 cup, crumbled feta cheese
• 1/4 cup, pitted and sliced kalamata olives
• 2 tbsp, chopped fresh parsley
• 2 tbsp lemon juice
• 1 1/2 cups cooked sushi rice
• 4 nori sheets
• 6 oz, thinly sliced fresh salmon
• 1 small, sliced avocado
• 1/4 cup soy sauce
• 2 tbsp pickled ginger
• 1 tsp wasabi paste

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, combine 3 tbsp extra virgin olive oil, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/2 cup crumbled feta cheese, 1/4 cup sliced kalamata olives, 2 tbsp chopped fresh parsley, and 2 tbsp lemon juice. Toss gently until ingredients are evenly coated and the salad is vibrant and fresh.
2. Step 2: Lay 1 nori sheet on a bamboo sushi rolling mat. Spread 1/3 cup cooked sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
3. Step 3: Arrange thin slices of 1 1/2 oz fresh salmon and several slices of 1/4 small avocado lengthwise on the rice. Roll the sushi tightly using the mat, sealing the edge with a little water. Repeat with remaining nori sheets and fillings.
4. Step 4: Using a sharp knife, slice each roll into 6 pieces. Serve sushi with 1/4 cup soy sauce, 2 tbsp pickled ginger, and 1 tsp wasabi paste on the side for dipping.