Vegan Sushi Salad Recipe With Rainbow Chard

sushi salad

This year I am working for my farm fresh vegetables by volunteering at Native Hill Farm once a week. It is a great way to trade a few hours of my time for a box of vegetables. Instead of buying a CSA, this is a great alternative. Especially if you are someone that enjoys gardening, being outside, and getting to know more people in your community. So in my farm bounty this week I brought home some rainbow chard and snap peas. I was trying to think of a recipe to use these up and I was really craving sushi. So I thought I would try making a sushi salad. Which turned out so delicious! I hope you give it a try with your farm or garden vegetables.

I will be sharing a lot more seasonal recipes and herbal recipes in the coming weeks. With more consistent posts that will have you inspired to add more plants and herbs into your daily meals. It is important to fuel our bodies with essential nutrients and there is no better way to do that than sourcing as many ingredients as you can from your local farmers or from your very own gardens.

Crispy Tofu

Extra firm tofu

1 tbsp of corn flour

Sushi Ginger Dressing

1 tbsp of fresh lemon juice

2 tbsps of ride vinegar

2 tbsps of coco aminos

finely chopped sushi ginger

Sushi Salad Vegetables

Any seasonal vegetables

Salad greens (bok choy, chimijisai, rainbow chard, kale, lettuce)

Sushi seaweed

spring onion

Salad turnips

Sugarsnap peas



Garnish with more sushi ginger and sesame seeds

For the sushi salad chop all vegetables, make dressing in one bowl and fry up tofu in a pan until golden and crispy. Make this salad your own by playing with the ingredients you have. Have fun and learn to play in the kitchen. Recipes are always better when you add your own little twists.

Find more easy and healthy farm fresh recipes like this sushi salad here. I hope you are all enjoying your summer so far. And all the delicious summer food!

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