Sushi-Style Avocado and Cucumber Rice Bowl
A fresh, deconstructed sushi bowl featuring seasoned sushi rice, creamy avocado, crisp cucumber, and savory soy-ginger dressing. This japanese-inspired rice & grains (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 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
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved.
- 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.
- Step 4: In a small bowl, mix 2 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 tsp sesame oil.
- 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.
- Step 6: Garnish each bowl with 1/2 tbsp toasted sesame seeds and sprinkle with thinly sliced green onions before serving.
Frequently asked questions
How long does Sushi-Style Avocado and Cucumber Rice Bowl take to make?
Total time is about 45 minutes (15 min prep + 30 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 Sushi-Style Avocado and Cucumber Rice Bowl?
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 Sushi-Style Avocado and Cucumber Rice Bowl?
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 Sushi-Style Avocado and Cucumber Rice Bowl 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 Sushi-Style Avocado and Cucumber Rice Bowl vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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