Mini Veggie Sushi Rolls with Avocado and Cucumber
Hand-rolled sushi bites filled with creamy avocado, crisp cucumber, and carrot for a fun, kid-friendly Asian-inspired snack. This Japanese-inspired sushi recipe (vegetarian), ready in about 30 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 210 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, cooked and cooled sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 4 sheets, halved nori sheets
- 1 medium, sliced into thin strips avocado
- 1 small, julienned cucumber
- 1 small, julienned carrot
- for serving soy sauce
- optional, for serving pickled ginger
- optional, for serving wasabi
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt, stirring until dissolved. Gently fold this seasoning into 1 cup cooked and cooled sushi rice until evenly coated and shiny.
- Step 2: Place half a nori sheet shiny side down on a bamboo sushi mat or clean surface. Spread a thin, even layer of seasoned rice (about 1/4 cup) over the nori, leaving a 1-inch border at the far edge.
- Step 3: Lay 2-3 thin strips of 1 medium avocado, 1 small julienned cucumber, and 1 small julienned carrot along the edge closest to you.
- Step 4: Using the mat or your hands, tightly roll the sushi away from you, applying gentle pressure to form a firm log. Seal the edge by moistening the 1-inch nori border with water.
- Step 5: Using a sharp knife dipped in water, slice each roll into 6 bite-sized pieces. Repeat with remaining ingredients.
- Step 6: Serve with soy sauce, and optionally pickled ginger and wasabi, for dipping and garnish.
Frequently asked questions
How long does Mini Veggie Sushi Rolls with Avocado and Cucumber take to make?
Total time is about 30 minutes (30 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mini Veggie Sushi Rolls with Avocado and Cucumber?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sushi rice from drying out.
Can I substitute ingredients in Mini Veggie Sushi Rolls with Avocado and Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Veggie Sushi Rolls with Avocado and Cucumber for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mini Veggie Sushi Rolls with Avocado and Cucumber vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
