Sushi-Style Avocado and Cucumber Rolls with Spicy Mayo
Delicate hand-rolled sushi featuring creamy avocado, crisp cucumber, and a spicy mayo drizzle for a fresh and vibrant bite. This japanese-inspired sushi (vegetarian) ready in about 60 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 sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 sheets nori sheets
- 1 medium, sliced into thin strips ripe avocado
- 1/2, julienned English cucumber
- 3 tbsp mayonnaise
- 1 tbsp sriracha sauce
- for dipping soy sauce
- for serving pickled ginger
- for serving wasabi
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. Cook in 1 1/4 cups water using a rice cooker or stove until tender, about 15 minutes. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Fold this seasoning gently into the warm rice and let cool to room temperature.
- Step 2: Lay 1 nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Step 3: Arrange thin slices of 1/4 avocado and a few julienned strips of 1/8 English cucumber lengthwise along the bottom edge of the rice.
- Step 4: Roll the sushi tightly with the bamboo mat, applying gentle pressure to form a cylinder. Repeat for remaining nori sheets.
- Step 5: In a small bowl, mix 3 tbsp mayonnaise with 1 tbsp sriracha until smooth and creamy.
- Step 6: Slice each roll into 6 equal pieces using a sharp, wet knife. Drizzle spicy mayo over the rolls and serve immediately with soy sauce, pickled ginger, and wasabi on the side.
Frequently asked questions
How long does Sushi-Style Avocado and Cucumber Rolls with Spicy Mayo take to make?
Total time is about 60 minutes (45 min prep + 15 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 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 Rolls 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 Rolls with Spicy Mayo 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 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.
