Japanese Vegetarian Sushi Rolls with Avocado and Cucumber

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Fresh sushi rolls filled with avocado, cucumber, and pickled radish, wrapped in rice and seaweed. This japanese-inspired vegetarian (gluten-free) ready in about 40 minutes pairs sushi rice, nori sheets, avocados for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, 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

• 2 cups sushi rice
• 4 nori sheets
• 2 avocados
• 1 cucumber
• 1/2 cup pickled radish
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp sesame seeds

Instructions

1. Step 1: In a large bowl, combine 2 cups sushi rice, 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp salt. Use a spatula to gently mix until the rice is evenly coated and glossy, then let sit for 10-15 minutes at room temperature to absorb the seasoning. Tip: Avoid stirring the rice too much during this time — it can make the grains sticky.
2. Step 2: Dice 2 avocados into 1/2-inch cubes. Place the cubes in a colander and press gently with a spoon to remove excess moisture, then transfer to a bowl. Tip: Use a spoon instead of a knife to avoid bruising the avocado.
3. Step 3: Slice 1 cucumber into 1/8-inch-thick strips using a sharp knife or mandoline. Pat the slices dry with paper towels to remove excess moisture. Tip: Drying the cucumber prevents the rolls from becoming soggy.
4. Step 4: Drain 1/2 cup pickled radish in a sieve for 2 minutes, then pat dry with paper towels. Set aside.
5. Step 5: Place a nori sheet on a bamboo sushi mat, shiny side down. Using wet hands, spread 1/2 cup seasoned rice evenly over the nori, leaving a 1-inch border at the top. Tip: Keep your hands wet to prevent the rice from sticking to your fingers.
6. Step 6: Center 2 tbsp avocado cubes, 3-4 cucumber strips, and 2-3 pickled radish pieces on the rice, arranging them in a neat line 1 inch from the bottom edge of the nori.
7. Step 7: Starting at the bottom edge of the mat, roll the nori tightly toward the top, using the mat to apply even pressure. Moisten your fingers with water and press the seam to seal the roll. Tip: Roll firmly to ensure the ingredients stay inside and the roll holds its shape.
8. Step 8: Use a sharp knife dipped in water to cut the roll into 1-inch pieces. Repeat with the remaining nori sheets, rice, and ingredients. Tip: Dipping the knife in water prevents the rice from sticking to the blade.
9. Step 9: Transfer the sushi rolls to a serving plate and sprinkle 1 tbsp sesame seeds evenly over the top. Tip: Press the seeds gently with the back of a spoon to ensure they adhere to the rolls.