Japanese Sushi Rolls with Thai Peanut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy sushi rolls filled with avocado and crab, served with a creamy Thai peanut sauce for a tropical twist. This japanese-inspired asian (gluten-free, dairy-free) ready in about 30 minutes pairs sushi rice, nori sheets, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 cups sushi rice
• 4 nori sheets
• 2 avocado
• 200g crab sticks
• 3 tbsp peanut butter
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp chili flakes

Instructions

1. Step 1: Rinse 2 cups sushi rice under cold water until the water runs clear, then cook in 2.5 cups water in a pot over high heat. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Let sit for 10 minutes, then fluff with a fork. Tip: Use a rice cooker if available for more consistent results.
2. Step 2: Place a nori sheet shiny side down on a bamboo sushi mat. Spread 1/2 cup cooked rice evenly over the nori, leaving a 1-inch border at the top. Lay 1/2 avocado (diced into 1/4-inch cubes) and 50g crab sticks (cut into 1/2-inch pieces) in a line across the rice. Fold the bottom edge of the nori up over the filling, then roll tightly using the mat to shape into a log. Repeat with remaining ingredients.
3. Step 3: Use a sharp knife to slice each roll into 1-inch pieces. Transfer to a serving platter and cover with plastic wrap to prevent drying. Tip: For cleaner cuts, dip the knife in water before slicing.
4. Step 4: In a small bowl, whisk together 3 tbsp peanut butter, 1 tbsp lime juice, 1 tbsp honey, and 1 tsp chili flakes until smooth. Taste and adjust sweetness or spice as needed. Tip: For a creamier sauce, add 1 tbsp warm water and whisk again.
5. Step 5: Serve sushi rolls immediately with the Thai peanut sauce on the side, or refrigerate rolls for up to 2 hours before serving. Tip: If making ahead, store sauce separately and assemble rolls just before serving to maintain texture.