This High-Protein Sushi Roll Salad has all the fresh, savory flavors of a sushi roll, but in a quick single-serving salad with 49g protein. It’s made with juicy shrimp, creamy avocado, crunchy cucumber, carrot ribbons, edamame, green onions, sesame seeds, nori, and a spicy sriracha yogurt dressing that brings everything together.
Lately, I’ve been making more high-protein single-serving meals, and this one is perfect when I want something fresh, colorful, and filling without cooking a full dinner. It tastes fun and satisfying, but still feels light enough for lunch.
I also love that it works as a meal prep jar salad. Just keep the dressing separate, add the avocado right before serving, and everything stays crisp instead of soggy.
If you love easy shrimp recipes, you might also like my Best Shrimp Recipes roundup, Cajun Shrimp Foil Packets, One-Pan Shrimp Fajitas, and Healthy Spring Rolls.
Why Sushi Roll Salad Had to Happen
This High-Protein Sushi Roll Salad feels fresh and fun, but still practical enough for a regular weekday lunch. You get the sushi-style flavor without rolling anything or making rice.
Here’s why this recipe earned a permanent spot in my rotation:
- Filling without feeling heavy – Shrimp, edamame, avocado, and the creamy dressing make it satisfying enough for a real meal.
- Made for one serving – Perfect for a quick lunch or dinner when you want something fresh without making a huge batch.
- Easy to prep in a jar – Keep the dressing separate, add the avocado right before serving, and everything stays crisp.
- Ready fast – Once the shrimp is cooked, the rest is just slicing, layering, and whisking the dressing.
- Simple to change up – Use salmon, tofu, imitation crab, or grilled chicken depending on what you have.
Ingredients You’ll Need
Let’s gather all the ingredients before we start. I promise, it’s not complicated, but each one plays a role in making this salad fresh, satisfying, and just a little bit spicy.
For the Shrimp
- Shrimp – Fresh or thawed shrimp work best. Pat them dry before cooking so they sear instead of steaming.
- Olive oil – Helps the shrimp cook evenly and keeps them juicy. Avocado oil also works.
- Garlic powder – Adds savory flavor without overpowering the shrimp.
- Paprika – Adds color and a little warmth. Use sweet or smoked paprika.
- Salt and black pepper – Simple seasoning that brings out the flavor of the shrimp.
For the Salad
- Cucumbers – Mini or Persian cucumbers are best because they stay crisp and have fewer seeds.
- Carrot – Use thin ribbons for color, crunch, and a little sweetness. For a lower-carb option, use less carrot or swap it with radish.
- Edamame – Adds protein and a slightly nutty bite. Use shelled edamame and cook it before adding it to the salad.
- Avocado – Adds creaminess and healthy fats. Add it just before serving so it stays fresh.
- Green onions – Add mild onion flavor and color.
- Sesame seeds – Add a nutty finish and make the salad look beautiful.
- Nori or dried seaweed – This gives the salad that sushi-style flavor. Cut it into thin strips or crumble it over the top.
For the Sriracha Yogurt Dressing
- Greek yogurt – Makes the dressing creamy, tangy, and higher in protein.
- Sriracha – Adds heat. Use more or less depending on how spicy you like it.
- Soy sauce or tamari – Adds salty, savory flavor. Use tamari if you need the recipe to be gluten-free.
- Lemon juice or lime juice – Brightens the dressing and balances the creaminess.
- Sesame oil – Adds a nutty flavor that makes the dressing taste more like a sushi-style sauce.
- Rice vinegar – Adds mild acidity and keeps the dressing fresh.
How to Make Low-Carb Sushi Roll Salad
Season the Shrimp
Pat the shrimp dry with a paper towel. Add them to a bowl with olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
Cook the Shrimp
Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes on the first side, then flip and cook for another 1–2 minutes, or until pink, opaque, and cooked through.
Be careful not to overcook the shrimp, since they can turn rubbery quickly. Let them cool slightly before adding them to the salad.
Make the dressing
In a small bowl, whisk together Greek yogurt, sriracha, soy sauce or tamari, lemon juice, sesame oil, and rice vinegar until smooth. Taste and adjust the heat or acidity as needed. If the dressing is too thick, add 1 teaspoon of water at a time until it reaches your desired consistency.
Assemble the salad
Add the cucumber, carrot ribbons, edamame, avocado, green onions, sesame seeds, and nori to a large bowl. Top with the cooked shrimp.
Drizzle with the creamy sriracha yogurt dressing and toss gently, being careful not to mash the avocado.
For meal prep jars
Layer the firmer vegetables first, such as cucumber, carrot, and edamame. Add the shrimp on top. Keep the dressing in a separate container and add the avocado just before serving for the best texture.
My Tips for the Best Sushi Roll Salad
- Pat the shrimp dry – This helps them sear nicely instead of steaming in the pan.
- Don’t overcook the shrimp – Shrimp only need a few minutes. Once they turn pink and opaque, they’re done.
- Keep the dressing separate for meal prep – This keeps the vegetables crisp.
- Add avocado right before serving – It stays fresher and doesn’t brown as quickly.
- Use nori for real sushi flavor – A little dried seaweed makes the salad taste much closer to a sushi roll.
- Adjust the spice – Start with less sriracha, then add more if you want extra heat.
Easy Variations
- Swap the protein – Use cooked salmon, tuna, imitation crab, tofu, tempeh, or grilled chicken.
- Make it extra crunchy – Add radishes, bell peppers, snap peas, or shredded cabbage.
- Make it dairy-free – Use a dairy-free yogurt for the dressing.
- Make it gluten-free – Use tamari instead of soy sauce.
- Make it lower in carbs – Use less carrot and edamame, and add more cucumber, avocado, cabbage, or radish.
Storage and Leftovers
- Refrigerator: Store the salad ingredients and dressing separately in airtight containers for up to 2 days.
- Avocado: Add avocado just before serving, or toss it with a little lemon or lime juice to slow browning.
- Dressing: Keep the sriracha yogurt dressing in a separate container and stir before serving.
- Serving: This salad is best served cold or at room temperature.
Frequently Asked Questions
Is this sushi roll salad keto?
It can be low carb, but I wouldn’t call it strict keto unless you reduce or skip the carrot and edamame. For a lower-carb version, use more cucumber, avocado, cabbage, radish, and shrimp.
Can I make this salad ahead of time?
Yes. Prep the vegetables and shrimp ahead of time, but store the dressing separately. Add avocado right before serving so it stays fresh.
Can I make this salad vegan?
Yes. Swap the shrimp for tofu or tempeh, and use a plant-based yogurt for the dressing.
What can I use instead of shrimp?
Cooked salmon, tuna, imitation crab, grilled chicken, tofu, or tempeh all work well.
How do I keep avocado from browning?
Add it right before serving, or toss the diced avocado with a little lemon or lime juice.
Can I turn this into a wrap?
Yes. Spoon the salad into large lettuce leaves or low-carb tortillas for an easy sushi-style wrap.
More Shrimp Recipes
High-Protein Shrimp Sushi Roll Salad
Description
Ingredients
For the Shrimp
- 6 oz raw shrimp peeled and deveined
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 1 cup chopped cucumber
- 1/2 medium carrot peeled into ribbons
- 1/3 cup shelled edamame cooked and cooled
- 1/2 avocado diced
- 1 green onion sliced
- 1 tablespoon sesame seeds
- 1 sheet nori sliced or crumbled
For the Sriracha Yogurt Dressing
- 1/4 cup plain Greek yogurt
- 1 teaspoon sriracha or more to taste
- 1 teaspoon soy sauce or tamari
- 1 teaspoon lemon juice or lime juice
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 –2 teaspoons water to thin if needed
Instructions
- Pat the shrimp dry with a paper towel. Add them to a bowl with olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
- Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes on one side, then flip and cook for another 1–2 minutes, or until pink, opaque, and cooked through. Set aside to cool slightly.
- In a small bowl, whisk together the Greek yogurt, sriracha, soy sauce or tamari, lemon juice, rice vinegar, and sesame oil. Add 1 teaspoon of water at a time until the dressing reaches your desired consistency.
- Add the cucumber, carrot ribbons, edamame, avocado, green onion, sesame seeds, and nori to a bowl.
- Top with the cooked shrimp and drizzle with the sriracha yogurt dressing.
- Toss gently and serve right away.
Meal Prep Jar Option
- Layer the cucumber, carrot ribbons, and edamame in a jar. Add the cooked shrimp on top. Keep the dressing separate and add the avocado right before serving for the freshest texture.
Notes
- For extra sushi flavor, sprinkle the salad with furikake seasoning or extra nori.
- Add thinly sliced radishes, jalapeños, or shredded cabbage for more crunch and a little heat.
- For a different protein, swap the shrimp with salmon, tofu, imitation crab, or grilled chicken.
- Keep the dressing separate if making this salad ahead of time so the vegetables stay crisp.
- Add the avocado right before serving for the freshest texture and color.
- Taste the dressing before serving and adjust the sriracha, lemon juice, or soy sauce to your liking.
- This recipe makes 1 serving and has about 49g protein, depending on the exact brands and amounts used.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
