Sushi-Style Avocado and Cucumber Rolls with Sesame Soy Dip
Light and refreshing sushi rolls filled with creamy avocado and crisp cucumber, served with a tangy sesame soy dipping sauce. This Japanese-inspired sushi recipe (vegetarian), ready in about 50 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 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 uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets nori sheets
- 1 medium, sliced into thin strips avocado
- 1/2 medium, julienned cucumber
- 1 tbsp, toasted sesame seeds
- 1/4 cup soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp fresh lime juice
- optional, for serving wasabi paste
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup uncooked sushi rice under cold water until water runs clear. Cook rice according to package instructions, then transfer to a large bowl.
- Step 2: In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Pour over hot rice and gently fold to combine. Let rice cool to room temperature.
- Step 3: Place 1 nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
- Step 4: Arrange thin strips of 1/4 sliced avocado and 1/8 julienned cucumber lengthwise across the rice about 1 inch from the bottom edge.
- Step 5: Using the bamboo mat, roll the sushi tightly from bottom to top, sealing the edge with a little water.
- Step 6: Repeat with remaining nori sheets and fillings.
- Step 7: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp toasted sesame oil, and 1 tbsp fresh lime juice for the dipping sauce.
- Step 8: Slice rolls into 6-8 pieces with a sharp knife moistened with water, sprinkle 1 tbsp toasted sesame seeds on top, and serve with the dipping sauce and optional wasabi paste.
Frequently asked questions
How long does Sushi-Style Avocado and Cucumber Rolls with Sesame Soy Dip take to make?
Total time is about 50 minutes (30 min prep + 20 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 Rolls with Sesame Soy Dip?
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 Rolls with Sesame Soy Dip?
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 Rolls with Sesame Soy Dip 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 Rolls with Sesame Soy Dip 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.
