Sushi-Inspired Avocado and Cucumber Rice Bowl

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh and simple rice bowl combining sushi rice with creamy avocado, crisp cucumber, and a tangy soy-ginger dressing. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 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 420 calories and feeds 2, 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.

Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 420 cal/serving

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Ingredients

1 cup sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
1 medium, diced avocado
1/2 medium, thinly sliced cucumber
2 tbsp soy sauce
1 tsp, grated fresh ginger
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: Rinse 1 cup sushi rice under cold water until water runs clear. Combine with 1 1/4 cups water in a pot, bring to boil, then reduce to low and simmer covered for 18 minutes until water is absorbed. Remove from heat and let stand 10 minutes covered.
Step 2: In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until sugar dissolves, then gently fold into warm cooked rice to season and cool.
Step 3: In a separate bowl, whisk together 2 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 tsp sesame oil to make the dressing.
Step 4: To assemble, place the seasoned sushi rice in bowls, top with 1 diced medium avocado and 1/2 thinly sliced cucumber.
Step 5: Drizzle the soy-ginger dressing over the rice and vegetables, then garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.