Asparagus & Avocado Sushi - Clean Eating Magazine

Asparagus & Avocado Sushi

Asparagus and avocado join forces with tender strips of shiitake mushroom for spring-perfect rolls (and a side of quick-pickled ginger) your family will love!


  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup brown rice
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 1/4 cup brown rice vinegar
  • 1 tbsp raw honey
  • 1/4 tsp sea salt
  • 5 sheets nori seaweed, divided
  • 1/4 cup sesame seeds
  • 2 tbsp nutritional yeast
  • 4 spears asparagus, trimmed
  • 2 shiitake mushrooms, 
thinly sliced
  • 1/2 avocado, peeled, pitted 
and thinly sliced


  • 1 sushi rolling mat


  1. Cook rice according to package directions.
  2. Meanwhile, prepare pickled ginger: In a small pot, bring 1/2 cup water to a boil. Turn off heat and add ginger. In a small bowl, combine vinegar, honey and salt. Add ginger and 1/4 cup ginger soaking water, stirring until honey dissolves. Let sit for 30 minutes. Drain.
  3. Cut 1 nori sheet into small ribbons. Add to rice and stir to combine. Stir in sesame seeds and yeast; set rice aside until cool.
  4. Assemble sushi: On sushi mat, arrange 1 nori sheet. Spread 1/4-inch-thick layer of rice over sheet, leaving a 2-inch border at edge farthest from you. Horizontally arrange 1 spear asparagus, 2 slices mushroom and 2 slices avocado 1 inch from edge closest to you. Grab edge of mat closest to you and roll towards top; moisten top border with water and press to seal. Let rest for 2 minutes before removing mat. With a sharp knife, slice roll into rounds. Repeat with remaining nori and fillings. Serve with ginger.

Nutrition Information

  • Serving Size: 1 asparagus and avocado roll
  • Calories: 389
  • Carbohydrate Content: 67 g
  • Fat Content: 9 g
  • Fiber Content: 8 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 209 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 1 g