Hand-Rolled Sushi with Avocado and Cucumber

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh, simple hand-rolled sushi combining creamy avocado and crisp cucumber wrapped in nori with perfectly seasoned sushi rice. This Japanese-inspired sushi recipe (vegetarian), ready in about 20 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.

Prep: 20 min Serves 6 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt; stir until dissolved. Gently fold this mixture into 2 cups cooked sushi rice while it is still warm to season and cool the rice.
  2. Step 2: Lay one nori sheet shiny side down on a bamboo sushi mat or clean surface. Spread about 1/3 cup of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top.
  3. Step 3: Place 3-4 slices of 1 medium avocado and a handful of 1/2 medium julienned cucumber along the bottom edge of the rice.
  4. Step 4: Starting from the bottom, roll the nori tightly over the fillings using your fingers or a sushi mat, sealing the edge with a little water.
  5. Step 5: Repeat steps 2-4 for the remaining sheets and ingredients to make 6 rolls.
  6. Step 6: Slice each roll into 6 equal pieces with a sharp, dampened knife. Serve with soy sauce, wasabi, and pickled ginger on the side.

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