Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing


I knew it had to be epic, because that’s what 2015’s going to be for me: epic.

I mean, I’ve got a cookbook coming out, I’m getting married to the love of my life, and I have a few other tricks up my sleeves.

So, yea, epic: like this sushi bowl.

Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

I’m writing this post on December 22, 2014, so I can’t tell you how my New Year’s was. I can tell you, however, that it was in the Dominican Republic, spent with Lu’s family (his father was from the Dominican.)

I’ve been meaning to make a spiralized sushi bowl for a while, because a) everybody loves sushi and b) sushi has so many spiralizable elements.

Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

What better occasion to finally make this than for 2015’s first recipe?

Originally, I had wanted to use kani as the main protein and have this titled as a “spiralized california sushi bowl.” Unfortunately, I was scrambling to stock up all of my posts before I left for Christmas/New Year’s and the grocery store I was at didn’t have kani and I didn’t have the time to drive somewhere else, so: salmon sashimi.

Salmon sashimi works perfectly here and the ginger-miso dressing brings out the freshness in the salmon. However, if you don’t like salmon or don’t have access to the freshest, substitute in anything: kani (ha!), shrimp, tofu, edamame beans, or just leave it out and make it 100% vegetarian and simple.

Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

Once you add the ginger-miso dressing and toss together as you eat, the dish transforms – so many flavors, textures and colors. The avocado is velvety, the carrots and crunchy and sweet and the daikon rice provides the extra oomph this dish needs to be considered a true “sushi bowl.”

The seaweed is nice and salty. I actually really love adding seaweed to soups and other dishes for extra umami. You know, that “pleasant savory taste” that’s indescribable.

Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

Anyway, this recipe, overall, is the quintessential segue into an unbelievable year for Inspiralized. It shows the creativity and versatility of the spiralizer and it demonstrates perfectly how spiralizing can transform your favorite traditionally unhealthy dishes into healthy versions – sometimes with even more flavor!

Okay, I’m done. I’m probably en route home from the Dominican Republic right now, sad to be leaving the warmth, but excited to start this New Year!

What are your favorite ways to be creative with the spiralizer?

Nutritional Information & Recipe


Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

Prep Time25 mins
Total Time25 mins
Servings: 4


  • 1 large daikon radish peeled, Blade C
  • 1 large cucumber Blade C, noodles trimmed
  • 1 large carrot Blade C, noodles trimmed
  • 1 sheet nori dried seaweed, thinly sliced
  • 12 oz salmon sashimi or kani, or tofu, or anything you’d like!
  • 1 avocado insides sliced
  • 4 scallion stalks chopped
  • 4 teaspoons toasted white sesame seeds
  • For the dressing:
  • 2 teaspoon grated ginger
  • 4 tablespoons apple cider vinegar
  • 2 teaspoon miso paste
  • 1 tablespoon soy sauce low sodium
  • 2 teaspoons honey
  • 2 tablespoon tahini


  • Place the daikon noodles into a food processor and pulse until rice-like. If needed, squeeze the excess moisture out of the daikon “rice.” Set aside.
  • In a medium bowl, whisk together all of the ingredients for the dressing until creamy. If needed, use a food processor.
  • To assemble, place even amounts of the daikon rice into bowls and top with even amounts of cucumber, carrot, salmon sashimi, avocado, scallions and sesame seeds. Top each with dressing and serve.

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Debra says:
This looks really delicious, but I'm gonna have to add some wasabi in there somewhere. I can't have sushi without wasabi - lol
Amen! Add a bit of it to the dressing for that wasabi spicy taste!
Eva says:
This looks so good I can't wait to make it! What kind of miso paste do you use? Thanks and congratulations on all your accomplishments. I will definately buy your cookbook when it comes out and I'm ordering my spiralizer today and can't wait to make your recipes for myself and my family. This one I think I'll make for my best friend since we haven't seen each other in awhile and I always like to cook for her or not cook in this case lol. So happy I came across your site. Happy New Year!
Thank you for the kind words, Eva! I use an organic miso paste by marukome! Here's the link: http://www.marukomeusa.com/products/miso-paste/organic-miso-reduced-sodium-375.html
Eva says:
Thank You!
Anne says:
Wow - what a beautiful dish! I love sushi and can't wait to try this out!
Anne, thanks so much for the kind words! Glad you like it!
ConnieC says:
Happy New Year, Ali! I love to cook your recipes and read your posts! All the best to you for 2015!
Kelly @ The Nourishing Home says:
This definitely looks amazing and it sounds like your new year is truly going to be an epic experience. I'm SO exited for you about your engagement and wedding! And of course, you're new cookbook. Please let me know how I can help! You know I'd love to help you! Blessings and congratulations, Kelly
Anonymous says:
Great recipe! Tried it with tofu and it was delicious. The dressing is wonderful and will be great on salads, too. Congrats on the big year ahead!
Lenora Johnson says:
Congrats on your engagement and amazing new year! One question, the instructions above mention crab, I assume that's a whoops since I don't see it in the pictures or your description. Keep up the great work!! Thanks,
Oops! Yes, it's a whoops - thanks for catching that and thanks for all the kind words! Happy New Year!
Katie says:
WHY is everything you make so drool-worthy?! This looks amazing, and cant wait to try all of your new recipes to come this year! Thanks for being a great (healthy!) inspiration and whipping up amazing things!
Thank you Katie, this comment made my day!!
Katrina says:
Oh yum and yum again. I just made this and whilst not quite as pretty looking as yours, it was EVEN BETTER than it looks in taste. I didn't use quite as much honey, but the fresh ginger in the dressing made the whole thing so fresh. My first inspiralized recipe and it was pure genius. Thank you!
Katrina - so happy you liked the dish! Noted on the honey!
kayapiesek says:
I think this recipe is EPIC!!
kayapiesek says:
It is an awesome recipe. My salivary glands are working overtime just by reading this. It is EPIC, just as your year is going to be and mine too!!
Shelli says:
Looks great. If you have the 4 blade unit, which is blade C ? Thanks. Shelli
annie says:
Hi There. I LOVE your site. You are sooooo creative. The recipe for turnip 'rice' stuffed acorn squash is amazing. Here is my question.... I have an awesome recipi for linguini with white clam sauce. I tried it with zuccini noodles, but it got too watery. Any other ideas for the pasta that would go with clam sauce?
Thanks so much for your kind words! Turnips would work really well, or daikon noodles! I actually have a white clam sauce recipe in my cookbook :)
Jazz says:
I just had this for lunch! YUM! Thank you so much for sharing your ideas! I've shrunk one size since I started cooking your recipes (and creating my own with my spiralizer). :)
My cooking bucket list includes creating a dish that evokes the the fragrance, aesthetics, and experience of wading through a tide pool. Your dish comes closer to that, than I have ever have. Now I know why. I have been striving for the visual qualities and ingredients, making a noodle bowl that looked like a tide pool with tide pool creatures. That's not so bad, but what I missed was the fresh experience of wading through a tide pool. Your dish has that quality I'm looking forward to eating it

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

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the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
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~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

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it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe