Sushi-Style Avocado and Cucumber Rice Bowl

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A fresh, deconstructed sushi bowl featuring seasoned sushi rice, creamy avocado, crisp cucumber, and savory soy-ginger dressing. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 45 minutes, pairs sushi rice, water, rice vinegar 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 rice, quinoa, or a quick salad. 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
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 medium, diced avocado
• 1/2, diced english cucumber
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2, thinly sliced green onions

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a pot, bring to a boil, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes.
2. Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved.
3. Step 3: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture, fluffing the rice with a rice paddle or spatula until well combined. Let cool to room temperature.
4. Step 4: In a small bowl, mix 2 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 tsp sesame oil.
5. Step 5: To assemble, scoop the sushi rice into 4 serving bowls. Top each with 1/4 diced avocado, 1/8 diced cucumber, and drizzle 1 tbsp soy-ginger dressing over the top.
6. Step 6: Garnish each bowl with 1/2 tbsp toasted sesame seeds and sprinkle with thinly sliced green onions before serving.