If you’re looking for a recipe that’s fresh, flavourful, and seriously different, this smashed potato sushi salad is going to be your new obsession. It takes all the best parts of sushi including the salty soy, creamy avocado, and crisp seaweed and combines them with the ultimate comfort food base: crispy smashed potatoes. This smashed potato sushi salad is a fusion of Japanese-inspired flavours and classic textures that’s perfect for lunch, dinner, or even meal prep.
The smashed potato sushi salad is a fun, fusion-style twist on sushi that swaps rice for crispy smashed potatoes. It combines all the umami-packed flavours of a sushi bowl with the comforting texture of roasted potatoes. Creamy avocado, flaky salmon, and spicy mayo dressing make it both hearty and fresh, perfect for anyone craving something new, exciting, and easy to make at home.
This was inspired by my smashed potato nachos, I love loading up smashed potatoes with delicious and fun toppings! If you loved these but want more of a side or snack, try my garlic parmesan smashed potatoes.
Ingredients
Baby Potatoes - Baby potatoes are perfect for smashing because they have a tender inside that goes fluffy after boiling, but once roasted, they develop irresistibly crispy edges. I love using them for this smashed potato sushi salad because they create the ideal crunchy base that holds up against the creamy dressing and soft toppings.
Salmon Fillets - Salmon brings richness and umami to the smashed potato sushi salad. When marinated in a mix of soy sauce, sriracha, and honey, it becomes caramelised and flaky with just the right balance of sweet, salty, and spicy. I like to air fry mine for speed and crisp skin, which I always chop up and mix into the salad for an extra burst of flavour.
Avocado - Avocado adds that creamy, buttery element that ties the whole smashed potato sushi salad together. It balances out the heat from the sriracha and the saltiness from the soy sauce, giving every bite a smooth finish. I always use ripe avocados for the best texture.
Cucumber - Cucumber brings freshness and crunch, helping to lighten up the dish. I like to scoop out the seeds before chopping because it keeps the smashed potato sushi salad from going soggy, especially if you’re prepping it ahead.
Spring Onions - Spring onions (scallions) add a sharp, slightly sweet onion flavour that brightens every bite. They cut through the richness of the salmon and mayo beautifully, keeping the smashed potato sushi salad light and balanced. I like to use both the white and green parts for contrast in flavour and colour.
Edamame - Edamame brings a pop of colour, protein, and a subtle nutty flavour. They add great texture and make the smashed potato sushi salad more filling. I like to use shelled, slightly salted edamame so they blend easily into the mix without overpowering the other ingredients.
Crispy Seaweed (Nori) - Seaweed gives that essential sushi-like flavour. It’s salty, a little toasty, and adds umami depth that really completes the smashed potato sushi salad. I like to tear it into thin strips so it mixes evenly without overpowering the other ingredients.
Marinade and Dressing ingredients
Sriracha, Soy Sauce, and Honey Marinade - This simple trio works wonders for salmon. Sriracha adds heat, soy sauce brings savoury depth, and honey helps caramelise the fish as it cooks. Together they form a balanced glaze that makes the smashed potato sushi salad incredibly moreish.
Furikake - Furikake is a Japanese seasoning mix of sesame seeds, seaweed, and sometimes dried fish flakes. It adds crunch and a nutty, savoury flavour to the smashed potato sushi salad. I like to sprinkle it over the top as a finishing touch for texture and presentation
Dressing - The dressing brings everything together. A combination of Kewpie mayo, sriracha, and soy sauce makes a creamy, slightly spicy sauce that coats each element of the smashed potato sushi salad beautifully. The balance of spice, salt, and creaminess is what gives this dish its addictive quality.
See recipe card for quantities.
Instructions
- Step 1: Bring a large pot of salted water to a boil and cook the baby potatoes until just tender. This usually takes about 20 minutes. Drain and let them cool so they’re easier to handle.
- Step 2: Line a baking tray with parchment paper, place the potatoes on top, and use the bottom of a glass to gently smash them flat. If any are too large, cut them in half before smashing. Brush with olive oil until coated, this step ensures crispy, golden edges. Sprinkle with furikake then roast at 220°C (425°F) for around 40 minutes or until deeply golden and crunchy.
- Step 3: While the potatoes roast, whisk together soy sauce, sriracha, and honey. Coat the salmon fillets in the marinade and set aside. When the potatoes are nearly ready air fry at 220°C for 8–10 minutes or bake in the oven for 10–12 minutes until flaky and lightly caramelised.
- Step 4: Dice the avocado and cucumber. In a large mixing bowl, combine Kewpie mayo, sriracha, and soy sauce to make the dressing. Toss the avocado, cucumber, and any extra veggies (like spring onions or edamame) in the dressing. Flake the cooked salmon into the bowl.
5. Step 5: Once the potatoes are crispy, let them cool slightly then add them to the salad. Add sliced nori and mix gently until everything is evenly coated. Drizzle over a little extra Kewpie mayo and sriracha, then sprinkle generously with furikake. Serve warm or at room temperature for the ultimate smashed potato sushi salad experience.
Hint: For ultra-crispy smashed potatoes, let them steam-dry after boiling before roasting. The drier the surface, the crunchier the result. Using parchment paper helps prevent sticking and promotes even browning. Don’t crowd the tray, air circulation is key to getting that golden, crisp texture.
Substitutions
Baby Potatoes – Swap with sweet potatoes for a caramelised twist or use small new potatoes for a firmer bite. Try smashed cauliflower for a lighter, lower-carb version.
Salmon Fillets – Replace with tuna for similar richness, or cooked prawns for a fresh, briny flavour. For a vegetarian option, use crispy tofu or marinated tempeh.
Avocado – Substitute with mashed edamame for a protein-packed swap or hummus for a creamy, savoury alternative.
Cucumber – Replace with spiralised courgette (zucchini) for similar crunch or thinly sliced radish for a peppery bite and extra colour.
Spring Onions – Swap with finely chopped chives for a milder onion flavour or shallots for a slightly sweeter note. Red onion can also be used if you want more punch.
Edamame – Use peas for a similar pop of sweetness and texture, or broad beans for a slightly earthier, heartier substitute.
Crispy Seaweed (Nori) – Replace with toasted sesame seeds for nutty depth or crushed rice crackers for crunch.
Sriracha – Try gochujang for a deeper spice or chili crisp for added heat and crunch.
Light Soy Sauce – Use tamari for a gluten-free option or coconut aminos for a slightly sweeter, soy-free substitute.
Honey – Swap with maple syrup for a vegan-friendly version or agave syrup for a light, neutral sweetness.
Furikake – Replace with sesame seeds and sea salt, or crushed wasabi peas for a spicy, crunchy finish.
Kewpie Mayo – Use regular mayo with a splash of rice vinegar or swap for Greek yogurt to keep the smashed potato sushi salad lighter but still creamy.
Variations
Spicy Tuna Smashed Potato Sushi Salad - Swap salmon for spicy tuna mixed with sriracha and mayo. Add edamame, pickled ginger, and extra furikake for punchy flavour and texture.
Vegan Smashed Potato Sushi Salad - Replace salmon with crispy tofu, use vegan mayo, and swap honey for maple syrup. Add avocado, cucumber, and shredded carrots for freshness.
Prawn & Mango Smashed Potato Sushi Salad - Use cooked prawns, diced mango, and chili mayo for a tropical, sweet-spicy combination that brightens the dish beautifully.
Equipment
Large tray/trays
Storage
This smashed potato sushi salad can be stored easily for meal prep or leftovers. Once cooled, store the components separately to maintain the best texture. Keep the crispy smashed potatoes in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer at 200°C (400°F) for 10–12 minutes to restore crispiness. The salmon can be stored in a separate airtight container in the fridge for up to 2 days and can be enjoyed cold or gently reheated. Keep the dressing in a small jar or airtight container for up to 5 days and shake well before using.
Fresh components like avocado and cucumber are best added just before serving to prevent browning and sogginess. When ready to eat, combine everything and drizzle with dressing for a quick, restaurant-quality smashed potato sushi salad that tastes just as good as freshly made.
Top Tip
To make this smashed potato sushi salad feel extra special, serve it deconstructed. Arrange the potatoes, salmon, and salad toppings separately, then drizzle with dressing at the table. It adds a playful, sushi-board feel and keeps each element fresh, making it perfect for dinner parties or meal prep lunches.
FAQ
A sushi salad includes classic sushi ingredients like fish or tofu, avocado, cucumber, rice or a base like smashed potatoes, and toppings such as seaweed, sesame, and furikake. It’s dressed with soy, sriracha, and mayo for that signature creamy, salty, spicy sushi flavour.
Let the potatoes cool slightly before mixing, and only toss them with dressing just before serving. Roast until deeply golden, avoid overcrowding the tray, and reheat in the oven or air fryer if needed. Keeping ingredients separate preserves crispiness in the smashed potato sushi salad.
A sushi salad captures the flavours of sushi in bowl or salad form. It typically includes sushi-style toppings like fish, avocado, cucumber, seaweed, and sesame with a savoury dressing. Instead of rolls, the components are deconstructed for an easy, flavour-packed fusion-style meal.
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Recipe
Smashed Potato Sushi Salad
Equipment
- Large tray/trays
- Mixing bowl
- Pot
Ingredients
- 500 g baby potatoes
- 2 salmon fillets
- 1 avocado
- ½ cucumber
- 4 g crispy seaweed
- 3 spring onions
- 100 g edamame
- 1 teaspoon sriracha
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 tablespoon furikake
- 1 tbsp olive oil
Dressing
- 1 tablespoon kewpie mayo plus extra for drizzling
- 1 tablespoon sriracha plus extra for drizzling
- 1 tablespoon light soy sauce
Instructions
- Bring a large pot of salted water to a boil and cook the baby potatoes until just tender. This usually takes about 20 minutes. Drain and let them cool so they’re easier to handle.500 g baby potatoes
- Line a baking tray with parchment paper, place the potatoes on top, and use the bottom of a glass to gently smash them flat. If any are too large, cut them in half before smashing. Brush with olive oil until coated, this step ensures crispy, golden edges then sprinkle with furikake. I usually spread the potatoes between two trays. Roast at 220°C (425°F) for around 40 minutes or until deeply golden and crunchy.1 tbsp furikake, 1 tbsp olive oil
- While the potatoes roast, whisk together soy sauce, sriracha, and honey. Coat the salmon fillets in the marinade and set aside. When the potatoes are nearly ready air fry at 220°C for 8–10 minutes or bake in the oven for 10–12 minutes until flaky and lightly caramelised.2 salmon fillets, 1 tsp sriracha, 1 tbsp light soy sauce, 1 tbsp honey
- Dice the avocado and cucumber. In a large mixing bowl, combine Kewpie mayo, sriracha, and soy sauce to make the dressing. Toss the avocado, cucumber, and any extra veggies (like spring onions or edamame) in the dressing. Flake the cooked salmon into the bowl.1 avocado, ½ cucumber, 3 spring onions, 100 g edamame, 1 tbsp kewpie mayo, 1 tbsp light soy sauce, 1 tbsp sriracha
- Once the potatoes are crispy, let them cool slightly then add them to the salad. I like. Add sliced nori and mix gently until everything is evenly coated. Drizzle over a little extra Kewpie mayo and sriracha, then sprinkle generously with furikake. Serve warm or at room temperature for the ultimate smashed potato sushi salad experience.4 g crispy seaweed
