How to Make a Passover Sushi Salad Without Rice or Soy Sauce

This Passover sushi salad is fully kosher-for-Pesach, made without rice or soy — and it’s one of my most requested recipes, year after year. It’s light, fresh, and packed with all the sushi-style flavor we crave during the holidays.

Now I’ll be honest — I’ve made this salad a dozen different ways. I tested it with cauliflower rice, tried it with quinoa, played with textures, dressings, toppings…
But it wasn’t until I started building it like a layered sushi bowl that everything clicked.

And when I finally nailed the combo — roasted sweet potato, creamy avocado, lemon-honey drizzle, and that smoky pop of salmon — I knew I had something worth sharing.

This is the version I serve to guests. The one people ask for again before they’ve even finished their bowl.

And now? I’m giving it to you.

We’re going step-by-step, and I’m not holding back:
You’ll know exactly what to use, how to layer it, and the little flavor tricks I use to make it feel like real-deal sushi — even without rice or soy.

Let’s make it together.

Why This Sushi Salad Works for Passover

Sushi during Passover used to feel like a no-go for me.

I mean—rice? Out. Soy sauce? Nope. Even traditional sushi vinegar usually has grain-based alcohol or chametz additives that don’t pass the Pesach test.

But over time, I’ve figured out how to recreate that sushi experience using ingredients that are completely kosher-for-Passover—and still deeply satisfying.

Here’s how I make it work:

• Cauliflower rice or quinoa stands in for sushi rice. If your family eats kitniyot, quinoa is fantastic—nutty, light, and packed with protein. If not, go with cauliflower rice. It’s fluffy, neutral, and totally kitniyot-free.

• No soy? No problem. My lemon-honey dressing brings the same brightness and salt-tang sushi lovers crave—without any soy sauce or chametz.

• And that mix of avocado, cucumber, sweet potato, and smoked salmon? It hits every note: creamy, crunchy, savory, and a little sweet.

I’ve built this recipe to follow the rules and satisfy the cravings.

And if you’re looking for even more sushi-style inspiration—especially rolls made with matzah or quinoa—I’ve shared a full guide here:
👉 Kosher for Pesach Sushi Recipe with Matzah & Quinoa

That one’s all about creative, roll-style options for your Seder table.
But this salad? It’s for when you want flavor fast—and just one bowl to wash.

Ingredients You’ll Need

When it comes to recreating sushi flavors for Passover, ingredients matter more than ever.

I’ve tested this salad more times than I can count — tweaking textures, balancing flavors, and dialing in that just-right bite.
Some of these are pantry staples. Others? They’re my little secrets — and today, I’m sharing them with you.

Just promise me one thing:
Don’t skip any of these unless I’ve marked them as optional. These combos were built with intention — and every layer brings something to the table.

Quantity	Ingredient	Used For
2 cups	Cauliflower rice (or quinoa)	Light, fluffy sushi base (kitniyot optional)
1 medium	Sweet potato, cubed	Roasted for natural sweetness + depth
1	Ripe avocado	Creamy texture, balances acidity
½	English cucumber, sliced	Crunch and freshness
3–4 slices	Smoked salmon (optional)	Umami flavor, mimics sushi feel
2 tbsp	Lemon juice	Base for dressing — fresh + tart
1 tbsp	Honey	Sweet contrast to lemon
2 tbsp	Olive oil	Dressing richness + helps coat the bowl
To taste	Kosher salt	Seasoning throughout
2 tbsp	Chopped scallions	Fresh garnish and bite
1 tbsp	Chopped parsley or dill (optional)	Herby finish and color
A few shards	Crushed matzah (optional)	Crunchy topping swap for croutons

Tip: Want deeper flavor from your sweet potatoes? Roast them at a high heat (425°F / 220°C) until the edges start to caramelize. That sticky, golden finish is what makes this salad unforgettable.

Step-by-Step Instructions

Alright — now we get to the fun part. The hands-on part.

If you’ve read this far, chances are you’re ready to bring this sushi salad to life in your own kitchen. And trust me, once you’ve made it once, it becomes one of those “how did I ever make it through Pesach without this?” dishes.

Below are the exact steps I follow — not just once, but every time I want this salad to come out just right.
You can even screenshot this section so you don’t miss a thing while prepping. Let’s make something amazing together.

Step 1 – Prep Your Base (Cauliflower Rice or Quinoa)

If you’re using quinoa, rinse it thoroughly (very important — it helps remove bitterness) and cook it according to package instructions. I usually simmer 1 cup quinoa in 2 cups water with a pinch of kosher salt until fluffy — about 15 minutes.

If you’re going with cauliflower rice, I prefer to sauté it lightly in olive oil — just 4–5 minutes in a nonstick pan. You’re not looking to brown it, just to soften and remove moisture so it doesn’t water down your salad.

🧠 Tip: I sometimes mix both — half cauliflower, half quinoa — for a combo of fluff and texture. Totally kosher-for-Pesach (if you’re eating kitniyot).

Step 2 – Roast the Sweet Potatoes

Cut your sweet potato into small cubes — about ½ inch thick. Toss with olive oil and a touch of kosher salt.

I roast mine at 425°F (220°C) for about 25 minutes, flipping halfway through. You’re aiming for caramelized edges — that’s where the real flavor hides.

👨‍🍳 Chef’s Note: Sometimes, I add a light sprinkle of cinnamon or paprika before roasting — not traditional sushi, but it adds a beautiful warmth that plays well with the honey-lemon dressing.

Step 3 – Slice & Dice the Fresh Elements

While your sweet potato roasts, slice your cucumber thinly — I like using a mandoline for even cuts.
Then halve, pit, and scoop out the avocado, and cut it into bite-sized chunks or slices (whatever feels good for your plating style).

If you’re using smoked salmon, tear it gently into ribbons. No need for perfection here — rustic is beautiful.

🧠 Storage Tip: Don’t cut the avocado too early or it’ll brown. I slice it just before assembling the bowl.

Step 4 – Whisk the Lemon-Honey Dressing

In a small bowl or jar, combine:

• 2 tbsp lemon juice

• 1 tbsp honey

• 2 tbsp olive oil

• Pinch of kosher salt

Whisk it until emulsified — it should look slightly cloudy and cling to a spoon.

🧠 Flavor tip: If I want a bolder edge, I add ½ tsp grated garlic or a touch of grainy mustard. It adds depth without ruining the clean, sushi-style profile.

Step 5 – Assemble Your Sushi Salad Bowl

Now comes the layering — and trust me, this is where the magic happens.

1. Start with your quinoa or cauliflower base in a wide shallow bowl.

2. Arrange your sliced cucumber, roasted sweet potato, avocado, and smoked salmon in sections (like a poke or sushi bowl).

3. Drizzle the lemon-honey dressing generously across the top.

4. Finish with chopped scallions, fresh parsley or dill, and if you like crunch — crushed matzah shards.

🍽️ Chef Eric’s Tip: Serve it slightly chilled or room temp. That’s when the textures really shine and the dressing absorbs perfectly into the base.

Variations & Substitutes

One of the things I love most about this sushi salad is how adaptable it is.

I’ve made it for large family Seders, solo Chol Hamoed lunches, vegetarian guests, and even picky teens who “don’t do Passover food.”
And each time, I tweak it slightly based on what I’ve got, who I’m feeding, and how much time I have.

Let me show you how you can make it yours — without losing the essence of what makes this dish shine.

• Kitniyot or not?
  If you’re keeping strict — go for cauliflower rice. It’s light, neutral, and 100% kitniyot-free. But if quinoa is OK in your home, I say go for it. I use it often for its nutty texture and plant-based protein boost.

• No salmon? Vegetarian guests?
  Been there. When I skip the fish, I add a soft-boiled egg, a bit of pickled beet, or even marinated mushrooms to bring back that depth and richness.

• Want crunch?
  I almost always finish this salad with crushed matzah shards — they mimic the texture of tempura flakes without using anything off-limits.
  Radishes work too. I shave them thin and fan them out — makes the bowl look gorgeous.

• Feeling playful?
  Once I had leftover mango and tossed it in — wow. The sweet tang paired beautifully with the lemon dressing and salmon. I’ve also tried it with tahini drizzle instead of lemon-honey. Sushi fusion? Absolutely.

And if you’re like me — always looking for creative, low-stress meals that feel new — you might enjoy these Costa Rican easy recipes I put together. Different vibe, but same no-fuss, flavor-first cooking style.

Prep, Storage & Reheating Tips

Life doesn’t always let you cook everything fresh — and that’s okay.

This sushi salad is one of those dishes that gives you breathing room. You can prep parts ahead, keep it crisp in the fridge, and even revive it for a next-day lunch without losing the magic.

But it took me a few tries to figure out what stores well… and what falls flat.
Here’s what I’ve learned, so you don’t have to guess.

How to Prep and Store Sushi Salad Ahead

Here’s my ideal prep game plan when I know I won’t be serving it right away:

• Roasted sweet potatoes stay great for up to 48 hours. After roasting, let them cool fully and seal them in an airtight container.

• Quinoa handles storage like a champ. I cool it fully, then fluff it again before serving. With cauliflower rice, I take extra care — pressing out moisture after sautéing helps it hold texture in the fridge.

• The lemon-honey dressing keeps beautifully for several days. I mix it in a small jar and stash it in the fridge — just give it a good shake.

• Crisp veggies and avocado? Always cut those fresh. No storage trick I’ve tried keeps avocado from browning if cut too early. Trust me — wait until just before serving.

🧠 Chef’s Note: Store all components separately in the fridge. When you assemble it fresh, it tastes like you made the whole thing on the spot.

Reheating & Serving Tips

You don’t need to reheat the whole bowl — in fact, please don’t.

But there are a couple of elements that do come back to life with a little heat:

• Sweet potatoes can be quickly warmed in the oven, toaster oven, or 20 seconds in the microwave. I often toss mine into a hot dry pan for a quick re-sear.

• Quinoa is flexible — you can serve it cold or warm. If warming, microwave it gently and fluff with a fork.

• Cauliflower rice? Keep it cold. Heating it again makes it soggy and dull.

• Dressing, greens, garnishes, avocado — all should be cold and added fresh.

👨‍🍳 Plating Tip: Build your bowl right before serving. It takes 2–3 minutes, and the texture difference is totally worth it.

FAQs

How long does sushi salad last in the fridge?

Sushi salad typically lasts 2 to 3 days in the fridge when stored in an airtight container. For the best flavor and texture, enjoy it within 24 hours — especially if it includes avocado or fresh herbs.

Can I prep the ingredients ahead of time?

Yes. You can roast the sweet potatoes, cook quinoa or cauliflower rice, and whisk the dressing up to 1–2 days ahead. Store each component separately in the fridge and assemble fresh when ready to serve.

Should avocado be sliced in advance?

No. Avocado is best added just before serving to avoid browning and texture loss. Even with lemon juice, pre-sliced avocado tends to gray in storage.

Can I reheat sushi salad?

Only specific parts. Reheat roasted sweet potatoes or quinoa gently if preferred warm. Avoid reheating avocado, cucumber, or cauliflower rice — they lose their texture quickly.

Is it safe to eat leftover sushi salad the next day?

Yes, as long as it’s been stored properly. Keep leftovers refrigerated in a sealed container and eat within 1–2 days for best quality.

Can I freeze sushi salad?

Freezing is not recommended. Avocado, cucumber, and cauliflower rice become watery and lose texture when thawed. For best results, freeze only uncooked components separately.

What’s the best way to store sushi salad?

Keep each ingredient in its own sealed container in the fridge. Assemble the salad fresh just before serving to maintain texture, flavor, and appearance.

How do I bring cold sushi salad to room temperature safely?

Let prepped components (like quinoa or sweet potato) sit out for 10–15 minutes. Avoid letting the full salad rest too long, especially if it includes fish or avocado.

Does vegetarian sushi salad last longer?

Yes. Without fish or dairy, vegetarian versions often stay fresh a day or two longer — up to 4 days, though texture and brightness fade after the first 48 hours.

Can I make this sushi salad the night before serving?

You can prep the components, but for best results, assemble right before serving. This keeps the avocado green, the cucumber crisp, and the matzah topping crunchy.

Conclusion

I’ve made a lot of salads in my life — but this one?
This Passover sushi salad hits different.

It’s the kind of dish that makes your guests pause mid-bite and say, “Wait, this is for Pesach?”

That’s what I love most about it.
It respects the rules — no rice, no soy, no chametz — but still delivers everything you want in a sushi-inspired bowl: creaminess, crunch, bold flavor, and balance in every bite.

Whether you’re serving it as a Seder starter, a Chol Hamoed lunch, or just something fresh when you’re tired of matzah pizza…
This bowl brings something new to the table.

If you try it, I’d love to hear how it goes — and how you make it your own.

And when you’re ready to keep exploring, there are more no-fuss, flavor-packed ideas waiting for you right here on the blog.