Vietnamese Shrimp and Avocado Sushi Rolls with Lime-Herb Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Fresh sushi rolls combining Vietnamese shrimp and avocado, topped with a zesty lime and herb sauce for a tropical twist. This vietnamese-inspired asian (gluten-free, vegetarian-friendly) ready in about 40 minutes pairs sushi rice, shrimp, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 cups sushi rice
• 200g shrimp
• 2 avocado
• 1 lime
• 1/4 cup cilantro
• 8 rice paper wrappers
• 2 tbsp soy sauce

Instructions

1. Step 1: Rinse 2 cups sushi rice under cold water until the water runs clear, then cook in a pot with 2 1/4 cups water over high heat. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 10 minutes, then spread onto a tray to cool to room temperature (avoid clumping by not stacking). Tip: Use a fine-mesh strainer to rinse the rice for better texture.
2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add 200g shrimp (peeled, deveined, and patted dry) and 1 tbsp soy sauce, sauté for 3-4 minutes until the shrimp turn pink and opaque, stirring occasionally. Remove from heat and set aside. Tip: Patting the shrimp dry ensures they sear instead of steaming.
3. Step 3: Peel 2 avocados, remove pits, and slice into 1/4-inch-thick rounds. Lay a rice paper wrapper (soaked in warm water for 10 seconds until pliable) on a damp towel. Place 1/4 cup cooled sushi rice in the center, then layer with 2 shrimp pieces and 2 avocado slices, leaving a 1-inch border on the sides.
4. Step 4: Fold the bottom edge of the rice paper up over the filling, then roll tightly from the bottom to the top, using the towel to press and shape. Repeat with remaining ingredients. Slice each roll into 1-inch-thick pieces using a sharp knife. Tip: For even rolls, use a bamboo sushi mat to guide the wrapping.
5. Step 5: In a small bowl, whisk 2 tbsp lime juice (juiced from 1 lime), 1/4 cup chopped cilantro, and 1 tbsp soy sauce until emulsified. Taste and add a pinch of sugar if desired, then serve the rolls with the sauce on the side. Tip: The sauce should be tangy but balanced—adjust sweetness or salt as needed.