Matcha sushi salad: A healthy delight for summer evenings

We can’t stop raving about all the ways matcha tea is good for you. It’s high in antioxidants, boosts concetration, may help lower your blood pressure, and so very much more. And it’s delicious, to boot. Turn to this summery homemade sushi salad with matcha dressing to get your health fix without sacrificing the flavour.


Serves 4 persons 



Ramen eggs (to be prepared one day ahead) 

  • 4 large eggs
  • ice cubes
  • 5 tbsp Japanese soy sauce
  • 5 tbsp mirin
  • 200ml dashi broth or vegetable stock


Sushi rice

  • 200g sushi rice
  • 3 tbsp rice vinegar
  • 2 tsp sugar
  • 1 tsp salt



  • 3 tbsp rice vinegar
  • 1 tbsp white miso paste
  • 3cm fresh ginger, peeled
  • 2 tbsp neutral oil, such as sunflower oil
  • 1 tsp maple syrup or sugar
  • 2 tsp matcha powder


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  • 2 ripe avocados
  • ½ bunch radishes
  • 100g chickpeas
  • 100g sliced green beans
  • 2 bunches watercress
  • 4 mini cucumbers
  • 2 tbsp white sesame seeds
  • 2 tbsp brown sesame seeds




Ramen eggs

Boil the eggs for exactly 6 minutes, then put them straight into some ice water. Meanwhile, make the marinade by mixing the broth or stock with the soy sauce and mirin.


Peel the eggs and carefully place them in a ziplock bag. Pour in the marinade and place the bag in the refrigerator overnight.


Sushi rice

Prepare the rice according to package instructions. Meanwhile, heat the rice vinegar with the sugar and salt and stir until they have dissolved. Sprinkle the mixture over the rice.


Matcha-miso dressing

Place the rice vinegar and miso paste in a bowl. Grate the ginger over the bowl using a fine grater. Add the sugar and whisk until well combined. Add the oil and matcha and whisk until the dressing is thick.


To assemble the salad

Sprinkle the sesame seeds on a plate. Peel and halve the avocados, press them into the seeds and cut into slices. Wash the radishes and cut into thin slices. Wash the cucumbers and cut into ribbons lengthwise with a mandoline. Remove the ramen eggs from the bag and halve them. Divide the rice and remaining ingredients among four plates. Serve with the matcha-miso dressing.