Sushi-Style Avocado and Cucumber Summer Rolls
Fresh rice paper rolls filled with creamy avocado, crisp cucumber, and sushi rice, served with a tangy soy-ginger dipping sauce. This Japanese-inspired sushi recipe (vegetarian), ready in about 20 minutes, pairs rice paper wrappers, sushi rice, cooked and cooled, avocado, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 8 sheets rice paper wrappers
- 2 cups sushi rice, cooked and cooled
- 1 large avocado, sliced thin
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp honey
- 1 tsp sesame oil
- 1 tbsp sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare the dipping sauce by whisking together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey, and 1 tsp sesame oil in a small bowl until honey dissolves and sauce is smooth.
- Step 2: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until pliable but not too soft; lay flat on a clean surface.
- Step 3: On the lower third of the wrapper, spread about 1/4 cup cooked sushi rice evenly, leaving about 1 inch border on the sides.
- Step 4: Top the rice with 3-4 thin avocado slices, 2 tbsp julienned cucumber, 2 tbsp julienned carrot, and 1 tsp fresh mint leaves.
- Step 5: Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to enclose the ingredients completely.
- Step 6: Repeat with remaining wrappers and fillings. Sprinkle 1 tbsp sesame seeds over the rolls or the dipping sauce before serving.
- Step 7: Serve immediately with the soy-ginger dipping sauce for a fresh, light appetizer or snack.
Frequently asked questions
How long does Sushi-Style Avocado and Cucumber Summer Rolls take to make?
Total time is about 20 minutes (20 min prep + 0 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 Summer Rolls?
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 rice paper wrappers from drying out.
Can I substitute ingredients in Sushi-Style Avocado and Cucumber Summer Rolls?
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 Summer Rolls 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 Summer Rolls 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.
