Vegetable Futomaki Roll with Pickled Daikon and Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful thick sushi roll packed with pickled daikon, avocado, cucumber, and carrot for a fresh vegetarian sushi experience. This japanese-inspired sushi (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 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.

★ 4.5 (13 ratings) Prep: 30 min Cook: 20 min Serves 2 Japanese cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup sushi rice under cold water by swirling and decanting until water runs clear, about 3 times. Drain well.
  2. Step 2: Cook rice with 1 1/4 cups water in a rice cooker or covered pot for 15 minutes until tender. Let rest covered for 10 minutes.
  3. Step 3: Combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl, stirring until dissolved. Gently fold this seasoning into the hot rice and cool to room temperature.
  4. Step 4: Julienne 1/2 cup pickled daikon radish, peel and slice 1 medium ripe avocado into thin strips, julienne 1/2 medium cucumber and 1 medium carrot into matchsticks.
  5. Step 5: Place a bamboo sushi mat on a flat surface. Lay 1 nori sheet shiny side down. Wet hands and spread a thick, even layer of sushi rice over the nori, leaving 1 inch at the top uncovered.
  6. Step 6: Horizontally arrange lines of pickled daikon, avocado, cucumber, and carrot about 1 inch from the bottom edge of the rice.
  7. Step 7: Roll the sushi away from you using the bamboo mat, tucking in the vegetables tightly as you roll. Seal the edge with a little water.
  8. Step 8: Repeat with the second nori sheet and remaining ingredients.
  9. Step 9: Using a sharp, wet knife, slice each roll into 6-8 pieces. Serve with soy sauce and wasabi.

Frequently asked questions

How long does Vegetable Futomaki Roll with Pickled Daikon and Avocado 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 Vegetable Futomaki Roll with Pickled Daikon and Avocado?

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 Vegetable Futomaki Roll with Pickled Daikon and Avocado?

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 Vegetable Futomaki Roll with Pickled Daikon and Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetable Futomaki Roll with Pickled Daikon and Avocado 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.

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