Sushi-Style Avocado and Cucumber Rice Bowl with Spicy Mayo
A vibrant sushi-inspired rice bowl featuring fluffy sushi rice, creamy avocado, crisp cucumber, and a zesty homemade spicy mayo drizzle. This japanese-inspired sushi (vegetarian) ready in about 35 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 450 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.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 avocado, peeled and sliced
- 1/2 cup cucumber, julienned
- 2 nori sheets, cut into thin strips
- 3 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp sesame seeds, toasted
- 1 tbsp soy sauce (for drizzling)
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 with 1 1/4 cups water in a pot, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes until water is absorbed. Remove from heat and let rice sit, covered, for 10 minutes.
- Step 2: In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon, fanning the rice to cool it and give it a glossy texture.
- Step 3: In another bowl, whisk together 3 tbsp mayonnaise and 1 tbsp sriracha sauce until smooth and creamy to make spicy mayo.
- Step 4: To assemble, place 1 cup of the sushi rice into a bowl. Arrange slices of 1 peeled avocado and 1/2 cup julienned cucumber on top. Sprinkle 2 nori strips cut into thin strips and 1 tbsp toasted sesame seeds over the bowl.
- Step 5: Drizzle 1 tbsp soy sauce and the spicy mayo evenly over the top. Serve immediately and enjoy the contrast of creamy, crunchy, and spicy flavors.
Frequently asked questions
How long does Sushi-Style Avocado and Cucumber Rice Bowl with Spicy Mayo take to make?
Total time is about 35 minutes (10 min prep + 25 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 with Spicy Mayo?
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 with Spicy Mayo?
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 with Spicy Mayo for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Spicy Mayo 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.
