Sushi-Style Cucumber and Avocado Rice Bowl

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing, deconstructed sushi bowl featuring seasoned sushi rice topped with crisp cucumber, creamy avocado, and a drizzle of soy-sesame dressing. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 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 400 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.

Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 400 cal/serving

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Ingredients

1 cup sushi rice
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 medium, diced cucumber
1 large, sliced ripe avocado
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp toasted sesame seeds
2, thinly sliced green onions

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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Instructions

Step 1: Rinse 1 cup sushi rice under cold water until water runs clear. Cook rice with 1 1/4 cups water in a rice cooker or pot according to package instructions. Let cool slightly.
Step 2: In a small bowl, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt; stir until dissolved. Gently fold this mixture into the warm cooked rice, then spread rice on a tray to cool to room temperature.
Step 3: In a separate bowl, whisk together 2 tbsp soy sauce and 1 tbsp sesame oil to make the dressing.
Step 4: To assemble, divide the sushi rice between two bowls. Top each bowl with 1 diced medium cucumber, 1 sliced large avocado, 1 tbsp toasted sesame seeds, and 1 sliced green onion.
Step 5: Drizzle each bowl with half of the soy-sesame dressing just before serving for a fresh and flavorful sushi-inspired meal.