Vegetarian Cucumber and Avocado Sushi Roll

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing vegetarian sushi roll packed with creamy avocado, crunchy cucumber, and subtly seasoned sushi rice wrapped in nori, great for a healthy homemade meal. This Japanese-inspired sushi recipe (vegetarian), ready in about 45 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 280 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.

Prep: 30 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup sushi rice under cold water until clear; cook it with 1 1/4 cups water until tender, about 15 minutes; let rest covered for 10 minutes.
  2. Step 2: Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl until dissolved; fold gently into hot rice, fanning to cool to room temperature.
  3. Step 3: Peel and thinly slice 1 medium ripe avocado into strips; peel and julienne 1 medium cucumber into thin sticks.
  4. Step 4: Lay 4 nori sheets on a bamboo sushi mat; spread about 3/4 cup sushi rice evenly over each nori sheet.
  5. Step 5: Arrange avocado and cucumber strips in a line about 1 inch from the bottom edge of the rice-covered nori.
  6. Step 6: Roll the sushi tightly with the bamboo mat, applying gentle pressure to form a firm roll; slice each roll into 8 pieces with a sharp knife dipped in water.
  7. Step 7: Serve with soy sauce and pickled ginger on the side for added flavor.

Frequently asked questions

How long does Vegetarian Cucumber and Avocado Sushi Roll take to make?

Total time is about 45 minutes (30 min prep + 15 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 Vegetarian Cucumber and Avocado Sushi Roll?

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 Vegetarian Cucumber and Avocado Sushi Roll?

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 Vegetarian Cucumber and Avocado Sushi Roll 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 Vegetarian Cucumber and Avocado Sushi Roll 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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