Mediterranean-Fusion Sushi Rolls with Spicy Harissa Mayo

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A lively fusion of Mediterranean flavors and classic sushi, featuring harissa-spiced mayo and fresh vegetables wrapped in nori and sushi rice. This Mediterranean-inspired sushi recipe (vegetarian), ready in about 40 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 280 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 sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 1/2 medium, julienned cucumber
• 1/2 medium, sliced into strips roasted red pepper
• 1/4 cup, crumbled feta cheese
• 8 fresh mint leaves
• 1 tbsp harissa paste
• 3 tbsp mayonnaise
• 1 tbsp olive oil
• 1 tsp lemon juice

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear, then cook in 1 1/4 cups water in a rice cooker or on stovetop until tender, about 15 minutes. While hot, gently fold in 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved and rice is sticky but not mushy; let cool to room temperature.
2. Step 2: In a small bowl, mix 1 tbsp harissa paste with 3 tbsp mayonnaise, 1 tbsp olive oil, and 1 tsp lemon juice until smooth and spicy; set aside.
3. Step 3: Place 1 nori sheet on a bamboo sushi mat. Spread a thin, even layer of the cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
4. Step 4: Arrange 1/8 of the julienned 1/2 cucumber, 1/8 of the roasted red pepper strips, 1 tbsp crumbled feta cheese, and 2 fresh mint leaves horizontally across the rice about 1 inch from the bottom edge.
5. Step 5: Drizzle 1 tsp of the harissa mayo over the vegetables, then tightly roll the sushi using the bamboo mat, pressing gently to seal.
6. Step 6: Using a sharp, wet knife, slice the roll into 6 equal pieces. Repeat for the remaining 3 nori sheets and ingredients.
7. Step 7: Serve the sushi rolls immediately with any remaining harissa mayo for dipping.