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Sushi Salad

"I have loved sushi since I was little! I wanted to make sushi something even healthier, and I did!" writes Nicholas. "I got the idea from thinking about eating sushi and then the next day I thought about eating salad. Then I put the two together and it equaled a sushi salad! That night we tested the recipe and it was amazing! My parents rated it a 9 and I was proud of myself. You can serve it with brown rice and oranges for dessert." - Nicholas Hornbostel, age 8, Colorado

Makes 4 servings


  • 1/4 cup plus 1 tablespoon canola oil
  • 1 pound skinless salmon fillets
  • 2 teaspoons seasoned rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1 cup warm cooked brown rice
  • 2 tablespoons black sesame seeds
  • 1 tablespoon reduced-sodium soy sauce
  • 8 cups prewashed mixed greens, including baby spinach
  • 1 small putted avocado, cut into 1/2-inch cubes (optional)
  • 1 orange
  • 4 seaweed sheets cut with scissors into 1/2-inch squares


  1. In a sauté pan over moderate heat, warm 1 tablespoon of the canola oil. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently shred into 1-inch pieces.
  2. In a small jar or bowl, combine the remaining 1/4 cup canola oil with the vinegar, sesame oil, and salt. Cover and shake the jar to mix the salad dressing or whisk it together.
  3. In a large bowl, stir together the cooked rice, sesame seeds, and soy sauce. Add the mixed greens, avocado, and salmon. Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces. Yum!

545 calories; 32g protein; 25g carbohydrates; 36g fat (3.7g saturated fat); 403mg sodium

More information about the Kids' State Dinner:

  • Check out the other winning 2013 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.