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    Edamame Sushi Salad with Cucumber, Avocado & Pickled Ginger Recipe Index

    Edamame Sushi Salad with Cucumber, Avocado & Pickled Ginger

    Published: Apr 20, 2022 by Nicki Sizemore · This post may contain affiliate links

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    Two frames, one showing a bowl of edamame salad and one showing a spicy tuna sushi salad.
    Two frames, one showing a bowl of edamame salad and one showing a spicy tuna sushi salad.

    This healthy and easy edamame salad features edamame beans, creamy avocado, crunchy cucumber, pickled ginger and nutty quinoa. An Asian-inspired dressing ties everything together. We call it “sushi salad” because the flavor is reminiscent of our favorite sushi rolls! It’s an awesome side dish to fish and chicken, and you can transform it into spicy tuna salad bowls (more on that in a minute). 

    Close-up of the salad in a bowl.

    This edamame recipe is adapted from a version in my book, Fresh Flavors for the Slow Cooker. In the book the salad is paired with slow cooked tamari-ginger glazed salmon, but it's fabulous with any Asian-inspired dishes, including this Pan-Seared Tuna. 

    Ingredients:

    All of the ingredients for the edamame salad recipe on a surface with labels.
    • Edamame beans: This salad calls for frozen shelled edamame beans. The shelled beans are already blanched, meaning you just need to defrost them before adding them to the salad!
    • Quinoa: Quinoa gives the salad substance and provides a mild nutty flavor. You can swap it out for rice if you prefer.
    • Cucumber and avocado: Like in California rolls, diced cucumber and avocado lend a crunchy-creamy contrast. 
    • Pickled ginger: Store-bought pickled ginger is the secret ingredient, giving the salad a distinctive sushi-like flavor. You can find it at sushi counters or in the Asian section of most grocery stores.
    • Scallions: Sliced scallions give the salad an oniony bite. 

    Dressing

    A light but vibrant dressing made with rice vinegar, orange juice, garlic and oil ties the salad together. A pinch of gochugaru (Korean chili flakes) or red pepper flakes lends a touch of spice (but is optional).

    How to make edamame salad:

    • First whisk together the dressing in a small bowl.
    A hand whisking together the ingredients for the edamame salad dressing.
    • In a bowl, combine cooked quinoa, defrosted frozen edamame beans, diced cucumber, diced avocado, pickled ginger and scallions.
    All of the sushi salad ingredients arranged in a large bowl.
    • Toss the salad with the dressing to coat.
    The edamame salad in a bowl with serving spoons.

    Serving suggestions:

    You can serve this sushi salad with cooked or raw fish, sautéed shrimp or chicken. Our favorite way to eat it is with Seared Tuna and this Spicy Sriracha Sauce. The combination of the cool, crunchy salad with the tender tuna and the creamy, spicy sauce is out of this world. It’s a one-bowl meal that’s perfect for date-nights and special occasions, but that’s easy enough for weeknights. 

    Spicy tuna bowls with edamame sushi salad, seared tuna and sriracha mayo.

    Recipe tips:

    • You can cook the quinoa days—or even months—ahead. The cooked quinoa can be refrigerated for up to 5 days or frozen for up to 3 months (defrost it at room temperature).
    • You can make the edamame salad without the avocado up to 2 hours in advance. Cover and refrigerate. Before serving, fold in the avocado.
    • You can find pickled ginger at grocery store sushi counters or in the Asian section of most markets. 
    • You can see how I make this salad (and my favorite way to serve it) in this video.
    • This recipe is adapted from a version in my book, Fresh Flavors for the Slow Cooker. Pair it with the Tamari-Glazed Salmon from the book!
    The Fresh Flavors for the Slow Cooker book cover.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    FAQs

    Can you put edamame in salad?

    Yes! Steamed or boiled edamame is a great way to add color, texture and nutrition to salads. Since it holds up well, it’s perfect for make-ahead salads. 

    What goes well with edamame?

    Edamame pairs well with a wide variety of vegetables, such as cucumbers, avocados, bell peppers and sweet corn. It’s also a great match for whole grains, such as quinoa and rice, as well as with shrimp, fish and chicken. Try it with Asian flavors, such as ginger, rice vinegar, tamari and sesame oil. 

    Can you eat edamame raw?

    Edamame, or soybeans, must be cooked before eating. The pods or the shelled beans can be boiled in salted water or steamed until tender. If you buy frozen shelled edamame, it’s already been boiled. 

    What is sushi salad made of?

    There are many variations of sushi salad, but this version contains edamame, cucumbers, avocado and pickled ginger. A rice vinegar dressing ties it all together. 

    Edamame sushi salad in a serving bowl with serving spoons.

    Related recipes:

    • Seared ahi tuna steak in a bowl drizzled with sriracha mayo.
      Seared Ahi Tuna Steak Recipe (and Spicy Tuna Bowls!)
    • A spoon dipping into a bowl of sriracha mayo sauce.
      Creamy Sriracha Mayo Sauce
    • Spicy salmon sushi burritos on a serving platter.
      Easy Spicy Salmon Sushi Burrito Wraps (or Rolls!)
    • Homemade sushi on a serving platter.
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    Watch the video!

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    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Edamame sushi salad in a serving bowl with serving spoons.
    Print Recipe Pin Recipe

    Edamame Sushi Salad

    Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Storey Publishing, 2019). This healthy and easy edamame salad features juicy edamame beans, creamy avocado, crunchy cucumber, pickled ginger and nutty quinoa. An Asian-inspired dressing ties everything together. It’s an awesome side dish to fish (try it in these Spicy Tuna Bowls!), shrimp, chicken and tofu. You can find pickled ginger at the sushi counter in your supermarket or in the Asian foods section.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Salad
    Cuisine: American
    Keyword: edamame salad, sushi salad
    Servings: 4 people
    Author: Nicki Sizemore

    Ingredients

    Quinoa

    • ¾ cup quinoa, rinsed and drained
    • 1 cup water
    • Salt

    Dressing

    • 2 tablespoons fresh orange juice
    • 2 tablespoons rice vinegar
    • 1 garlic clove, finely grated
    • ⅛ teaspoon gochugaru or red pepper flakes
    • 1 tablespoon neutral vegetable oil

    Salad

    • ½ cup frozen shelled edamame beans, defrosted
    • ½ cup finely diced English cucumber
    • 3 tablespoons coarsely chopped pickled ginger
    • 2 scallions, thinly sliced
    • Freshly ground black pepper
    • ½ avocado, peeled and diced

    Instructions

    • In a small saucepan, combine the quinoa and water. Season with salt, and bring to a boil. Reduce the heat to a simmer; cover and cook until the water has absorbed (you should see little divots in the quinoa), about 13 to 15 minutes. Remove the pot from the heat and let sit, covered, 5 minutes to steam. Take off the lid, and fluff the quinoa with a fork. Transfer it to a large bowl and let cool.
    • In the meantime, make the dressing. In a small bowl combine the orange juice, rice vinegar, garlic and gochugaru. Let sit 5 minutes to allow the flavors to meld. Whisk in the oil.
    • To the bowl with the quinoa, add the edamame, cucumber, pickled ginger and scallions, and season with salt and pepper. Add the dressing and toss to coat (at this point the salad can be refrigerated for up to 2 hours). Right before serving, fold in the avocado, and season with a touch more salt, pepper or gochugaru, if needed.

    Notes

    Do Ahead: The salad, without the avocado, can be made up to 2 hours in advance. Fold in the avocado right before serving. 
    Tips:
    • You can cook the quinoa days—or even months—ahead. The cooked quinoa can be refrigerated for up to 5 days or frozen for up to 3 months (defrost it at room temperature).
    • You can make the edamame salad without the avocado up to 2 hours in advance. Cover and refrigerate. Before serving, fold in the avocado.
    • You can find pickled ginger at grocery store sushi counters or in the Asian section of most markets. 
    • You can see how I make this salad (and my favorite way to serve it) in this video.
    • This recipe is adapted from a version in my book, Fresh Flavors for the Slow Cooker. Pair it with the Tamari-Glazed Salmon from the book!

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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