Cucumber and Avocado Sushi Rolls with Miso Glaze
Crisp cucumber and creamy avocado wrapped in nori with a savory-sweet miso glaze, perfect for a light meal. This japanese-inspired asian (gluten-free, vegan) ready in about 20 minutes pairs cooked sushi rice, nori sheets, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cooked sushi rice
- 4 nori sheets
- 1 avocado
- 1/2 cucumber
- 1 tbsp rice vinegar
- 1 tsp white miso paste
- 2 tbsp water
- 1 tsp sesame seeds
Instructions
- Step 1: Whisk 1 tsp white miso paste with 2 tbsp water and 1 tbsp rice vinegar in a small bowl until smooth for the glaze.
- Step 2: Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread 1/2 cup cooked sushi rice evenly over nori, leaving a 1-inch border at the top.
- Step 3: Arrange 1/2 sliced avocado and 1/4 julienned cucumber along the rice center. Roll tightly using the mat, pressing gently to seal, then slice into 6 pieces.
- Step 4: Brush miso glaze over cut sides of rolls and sprinkle with 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber and Avocado Sushi Rolls with Miso Glaze take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber and Avocado Sushi Rolls with Miso Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked sushi rice from drying out.
Can I substitute ingredients in Cucumber and Avocado Sushi Rolls with Miso Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber and Avocado Sushi Rolls with Miso Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cucumber and Avocado Sushi Rolls with Miso Glaze gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy to make and so delicious. The avocado and cucumber combo is perfect. Will make again for dinner parties.
- ★★★★★
The miso glaze was the perfect touch! My family loved these rolls, and they were so refreshing on a hot day.
- ★★★★★
This recipe is a game-changer! The miso glaze adds such a savory depth without being too salty. My kids even ate them.
