Vegetable Futomaki with Pickled Daikon and Cucumber

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A colorful thick sushi roll featuring pickled daikon, cucumber, carrot, and avocado, wrapped in seasoned sushi rice and nori for a fresh vegetarian option. This Japanese-inspired sushi recipe (vegetarian), ready in about 60 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 280 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.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 2 sheets nori sheets
• 1/2 cup pickled daikon radish, julienned
• 1/2 cup cucumber, peeled and julienned
• 1/2 cup carrot, peeled and julienned
• 1 medium ripe avocado, sliced
• 1 tbsp toasted sesame seeds
• for serving soy sauce

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water, swirling and draining repeatedly until water runs clear. Combine with 1 1/4 cups water in a saucepan, cover tightly, bring to boil over medium heat, then reduce to low and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
2. Step 2: Mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Transfer cooked rice to a large bowl and fold in the vinegar mixture gently with a wooden spoon until shiny and sticky. Let cool to room temperature.
3. Step 3: Place a bamboo sushi rolling mat on a clean surface and position 1 nori sheet shiny side down. Wet hands and spread 3/4 cup sushi rice evenly over nori, leaving a 1-inch border at the top.
4. Step 4: Lay a line of 2 tbsp pickled daikon, 2 tbsp cucumber, 2 tbsp carrot, and 3 slices of avocado along the bottom edge of the rice. Sprinkle 1/2 tbsp toasted sesame seeds over the fillings.
5. Step 5: Roll the sushi tightly away from you using the bamboo mat, applying gentle pressure to form a thick cylinder. Seal the edge with a little water.
6. Step 6: Repeat steps 3-5 for the second sheet of nori and remaining ingredients.
7. Step 7: Using a sharp wet knife, slice each roll into 6 pieces. Serve with soy sauce for dipping.