Zucchini and Avocado Sushi



Enjoy this vegetarian recipe for Zucchini and Avocado Sushi on a warm summer afternoon or evening or serve as an appetizer at your next big event. Combining the fresh flavors of avocado and zucchini, each vegetarian sushi roll is stuffed with fluffy sushi rice. Cool and refreshing, these bite sized rolls are sure to please. Sprinkle each roll with black sesame seeds and serve with a dijon mustard yogurt sauce for dipping, see recipe instructions.


  • 2 servings
  • 125 grams sushi rice
  • 1/2 zucchini
  • 1/2 avocado
  • salt (to taste)
  • 1/2 lemon juice
  • chopped parsley (to taste)
  • black sesame seeds
  • 1 natural yogurt
  • olive oil
  • 1 teaspoon Dijon mustard
  • ground black pepper
  • black mustard seeds (to taste)
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    1. Wash the rice under running water several times, and let drain in a colander for about 40 minutes.
    2. Then, heat the rice in a saucepan of boiling water, let a little bit of the water evaporate, put the lid on the pan, and let the rice simmer for about 5 minutes (be careful not to let it stick to the bottom of the pan). Remove from heat, and cool completely.
    3. Cut the ends of the zucchini, wash thoroughly and cut thin slices of the zucchini with a potato peeler and grill. Be careful not to grill too much so that the zucchini slices do not fall apart.
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