Mediterranean-Fusion Sushi Rolls with Avocado and Spicy Aioli

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A vibrant fusion dish combining classic sushi techniques with Mediterranean flavors, featuring creamy avocado and a spicy aioli drizzle. This mediterranean-inspired sushi ready in about 45 minutes blends sushi rice, rice vinegar, sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori sheets
• 1 medium, sliced avocado
• 1/2 medium, julienned cucumber
• 4 oz, thinly sliced smoked salmon
• 2 oz, softened cream cheese
• 1 tbsp olive oil
• 1 tsp lemon juice
• 2 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1 tbsp sesame seeds
• for serving soy sauce

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until the water runs clear, then cook in 1 1/4 cups water in a rice cooker or pot for 18 minutes and let rest covered for 10 minutes. Transfer to a bowl.
2. Step 2: In a small bowl, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt; stir until dissolved, then gently fold this seasoning into the cooked rice until glossy and evenly mixed. Let cool to room temperature.
3. Step 3: Mix 2 tbsp mayonnaise with 1 tsp sriracha sauce in a small bowl to create the spicy aioli; set aside.
4. Step 4: Place one nori sheet shiny side down on a bamboo sushi mat. Using wet hands, spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
5. Step 5: Arrange a few slices of 1/4 sliced avocado, 2 tbsp julienned cucumber, 1 oz smoked salmon, and 1/2 oz softened cream cheese in a horizontal line about 1 inch from the bottom edge of the rice.
6. Step 6: Roll the sushi tightly from the bottom using the mat, pressing gently to form a compact roll. Repeat with remaining ingredients.
7. Step 7: Brush each roll lightly with 1 tbsp olive oil mixed with 1 tsp lemon juice, then sprinkle 1 tbsp sesame seeds over the rolls.
8. Step 8: Using a sharp knife moistened with water, slice each roll into 6 equal pieces.
9. Step 9: Serve sushi rolls with the spicy aioli drizzled on top and soy sauce on the side for dipping.