Mediterranean Diet Avocado and Cucumber Sushi Roll
Elevate your sushi game with this *Mediterranean Diet Avocado and Cucumber Sushi Roll*, a fresh and nourishing twist on a classic favorite. Perfectly cooked short-grain brown rice is seasoned with rice vinegar and honey, creating a subtly tangy and slightly sweet base. The sushi roll is then filled with creamy avocado, crisp cucumber, tangy crumbled feta cheese, aromatic fresh dill, and a drizzle of olive oil and lemon juice for a Mediterranean-inspired flavor explosion. Wrapped in nori sheets and rolled to perfection, these sushi rolls are a healthful fusion that’s as beautiful as they are delicious. Packed with heart-healthy fats and vibrant ingredients, this vegetarian sushi recipe makes an ideal choice for a light lunch, elegant appetizer, or impressive party platter. Ready in just over an hour, it’s a wholesome and creative way to bring Mediterranean and Japanese cuisines together!
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Recipe Information
Ingredients
- 1 cup short-grain brown rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 whole ripe avocado
- 1 whole cucumber
- 0.25 cup feta cheese
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
Rinse 1 cup of short-grain brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover with a lid, and simmer for 40–45 minutes or until the rice is tender and water is absorbed.
Remove from heat and let the rice stand covered for 10 minutes, then transfer to a large mixing bowl.
In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of honey, and 0.5 teaspoon of salt. Stir until the honey and salt are dissolved.
Pour the vinegar mixture over the cooked rice and fold gently with a spatula to combine. Let the rice cool to room temperature.
Peel and slice the ripe avocado, removing the pit. Cut the avocado into thin strips.
Peel and cut the cucumber lengthwise into thin strips, removing seeds if necessary.
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
With wet hands, spread a thin, even layer of cooled rice over the nori, leaving a 1-inch border at the top edge.
Arrange avocado slices, cucumber strips, and a sprinkle of 0.25 cup of crumbled feta cheese along the bottom edge of the rice.
Sprinkle 2 tablespoons of finely chopped fresh dill over the fillings.
Drizzle with 1 tablespoon of lemon juice and 1 tablespoon of olive oil.
Using the bamboo mat, carefully roll the sushi away from you, keeping the fillings in place. Press firmly to seal the edges.
Slice the roll into 6–8 pieces with a sharp knife, wiping the blade with a damp cloth between cuts.
Repeat steps with the remaining nori sheets and ingredients.
Serve immediately with a side of lemon wedges and garnish with extra dill if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 12.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1595 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
