Asparagus & Avocado Sushi with Quick-Pickled Ginger

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!

Photo: Laura Wright

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Sushi-making doesn’t have to be complicated, especially not with this asparagus and avocado-based recipe. It’s important to have the proper tools when putting together these rolls. For example, when rolling sushi, you’ll need a mat. We recommend using one made with bamboo. This material is flexible, durable, and sustainable. You’ll also need a sharp knife to slice through your avocado sushi with. One good recommendation is a Yanagi ba knife, which is long, thin, and has a minor concave back so that nothing sticks to the blade.

Tip: Always roll the mat away from you and moisten the top of your nori roll with a bit of water, just enough so that it will be malleable and hold its grip better.

Want more sushi recipes? Check out these:

Deconstructed Sushi Bowls

Quinoa and Veggie Sushi with Miso Ginger Sauce

Sesame Salmon Sushi Rolls

Prep Time
45 min
Cook Time
15 min
60 min


  • 1 cup brown rice
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • ¼ cup brown rice vinegar
  • 1 Tbsp. raw honey
  • ¼ tsp. sea salt
  • 5 sheets nori seaweed, divided
  • ¼ cup sesame seeds
  • 2 Tbsp. nutritional yeast
  • 4 spears asparagus, trimmed
  • 2 shiitake mushrooms, thinly sliced
  • ½ avocado, peeled, pitted and thinly sliced


  • 1 sushi rolling mat


One: Cook rice according to package directions.

Two: Meanwhile, prepare pickled ginger: In a small pot, bring ½ cup water to a boil. Turn off heat and add ginger. In a small bowl, combine vinegar, honey and salt. Add ginger and ¼ cup ginger soaking water, stirring until honey dissolves. Let sit for 30 minutes. Drain.

Three: 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.

Four: Assemble sushi: On sushi mat, arrange 1 nori sheet. Spread ¼-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.

TIP: For ginger-infused rice, mince half of pickled ginger and stir into cooked rice along with ¼ cup pickling liquid.

Nutrition Information

  • Serving Size 1 ROLL
  • Calories 389
  • Carbohydrate Content 67 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 8 g
  • Protein Content 10 g
  • Saturated Fat Content 1 g
  • Sodium Content 209 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 1 g