Vegetable Futomaki Sushi Roll with Pickled Radish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant and crunchy vegetarian sushi roll packed with a colorful mix of fresh vegetables and sweet pickled radish. This Japanese-inspired sushi recipe (vegetarian), ready in about 50 minutes, pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets nori sheets
• 1/2 cup pickled daikon radish (takuan), julienned
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 medium avocado, sliced
• 1/2 cup spinach leaves, blanched
• for serving soy sauce

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear, then drain. Cook rice with 1 1/4 cups water in a rice cooker or covered pot on low heat for 15 minutes until tender.
2. Step 2: In a small bowl, dissolve 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt. Gently fold the mixture into the warm cooked rice while fanning to cool and create a glossy texture.
3. Step 3: Prepare vegetables: julienne 1/2 cup pickled daikon radish, 1 medium carrot, and 1 medium cucumber. Slice 1 medium avocado and blanch 1/2 cup spinach leaves until bright green and tender.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo rolling mat. Wet hands and evenly spread 3/4 cup sushi rice over the nori, leaving a 1-inch border at the top.
5. Step 5: Horizontally arrange a colorful layer of pickled radish, carrot, cucumber, avocado slices, and spinach about 1 inch from the bottom edge of the rice.
6. Step 6: Using the bamboo mat, roll the sushi tightly away from you, tucking the vegetables in as you roll. Moisten the top nori border with water to seal the roll.
7. Step 7: Slice into 6 pieces with a sharp, damp knife. Repeat with remaining ingredients. Serve immediately with soy sauce.