Sushi Rice Salad with Pickled Ginger and Sesame Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing sushi rice salad tossed with pickled ginger, crunchy cucumber, and a nutty sesame dressing. This japanese-inspired sushi (vegetarian) ready in about 15 minutes pairs cooked sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (8 ratings) Prep: 15 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups cooked sushi rice with 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Gently fold to evenly season the rice and let it cool to room temperature.
  2. Step 2: Add 1 cup diced cucumber and 1/4 cup chopped pickled ginger to the rice, stirring gently to combine the refreshing flavors.
  3. Step 3: In a small bowl, whisk together 1 tablespoon toasted sesame oil and 1 tablespoon soy sauce until emulsified.
  4. Step 4: Pour the sesame dressing over the rice mixture and toss carefully to coat every grain with the nutty dressing.
  5. Step 5: Sprinkle 2 teaspoons toasted sesame seeds and 2 tablespoons thinly sliced scallions on top for crunch and aroma before serving chilled or at room temperature.

Frequently asked questions

How long does Sushi Rice Salad with Pickled Ginger and Sesame Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sushi Rice Salad with Pickled Ginger and Sesame Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked sushi rice from drying out.

Can I substitute ingredients in Sushi Rice Salad with Pickled Ginger and Sesame Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sushi Rice Salad with Pickled Ginger and Sesame Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sushi Rice Salad with Pickled Ginger and Sesame Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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