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Smashed potato sushi salad square

Smashed Potato Sushi Salad

This smashed potato sushi salad 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.
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Japanese
Servings 3
Calories 556 kcal

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

Notes

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.

Nutrition

Calories: 556kcalCarbohydrates: 42gProtein: 31gFat: 28g
Keyword crispy potato, potato recipes, smashed potato recipe, smashed potato salad, smashed potatoes, sushi recipe, sushi salad
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