Toasted Sesame Sushi Rolls with Avocado and Cucumber
Delicate sushi rolls filled with creamy avocado and crisp cucumber, finished with toasted sesame seeds for a nutty crunch. 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 230 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 nori sheets
- 1 medium ripe avocado, sliced
- 1/2 medium cucumber, julienned
- 2 tbsp toasted sesame seeds
- for serving soy sauce
- for serving pickled ginger
- 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 sushi rice under cold water until water runs clear. Cook rice according to package instructions. While hot, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved, then fold into the rice. Let cool to room temperature.
- Step 2: Place 1 nori sheet shiny side down on a bamboo mat. Moisten your hands and spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
- Step 3: Arrange 1/4 sliced ripe avocado and 1/4 julienned cucumber in a line about 1 inch from the bottom edge of the rice.
- Step 4: Roll the sushi tightly from the bottom using the bamboo mat, pressing gently to seal. Repeat with remaining sheets and fillings.
- Step 5: Lightly toast 2 tbsp sesame seeds in a dry skillet over medium heat for 2 minutes until fragrant, then sprinkle over the sushi rolls.
- Step 6: Using a sharp knife, slice each roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi for a fresh, crunchy sushi experience.
Frequently asked questions
How long does Toasted Sesame Sushi Rolls with Avocado and Cucumber 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 Toasted Sesame Sushi Rolls with Avocado and Cucumber?
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 Toasted Sesame Sushi Rolls with Avocado and Cucumber?
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 Toasted Sesame Sushi Rolls with Avocado and Cucumber 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 Toasted Sesame Sushi Rolls with Avocado and Cucumber 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.
