Avocado and Black Sesame Rice Salad with Nori and Lime

Name: Avocado and Black Sesame Rice Salad with Nori and Lime
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cups (300 g) sushi rice (short-grain Japanese rice); 1¾ cups (420 ml) water; 3 tablespoons (45 ml) unseasoned rice vinegar; 1½ tablespoons (22 ml) toasted sesame oil; ½ teaspoon (3 g) kosher salt; 3 tablespoons (45 ml) fresh lime juice, from 2-3 fresh limes; ½ teaspoon (2 g) lime zest, finely grated; 2 whole (320 g) ripe but firm avocados, halved, pitted, and sliced into ½-inch wedges; 3 tablespoons (27 g) black sesame seeds, lightly toasted if desired; 2 whole nori sheets (seaweed), torn or cut into ½-inch strips; ½ whole (175 g) English cucumber, halved lengthwise, seeded, and sliced into thin half-moons; 3 whole (45 g) scallions (green onions), white and light green parts thinly sliced, dark green reserved for garnish; 1 teaspoon (5 g) fresh ginger, minced or grated (optional); 1 tablespoon (15 ml) low-sodium soy sauce (optional)

From the MyKitchenBank Kitchen

A vibrant Japanese-fusion rice salad featuring creamy avocado, nutty black sesame seeds, crispy nori sheets, fresh lime juice, and a light sesame-lime dressing. The sushi rice base is chilled and tossed with a subtle rice vinegar-sesame oil mixture, then topped with fresh vegetables and umami-rich seaweed. Perfect as a light lunch, side dish, or vegetarian main course.

Prep: 20 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 4 servings (about 1½ cups per bowl)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cups (300 g) sushi rice (short-grain Japanese rice)
1¾ cups (420 ml) water
3 tablespoons (45 ml) unseasoned rice vinegar
1½ tablespoons (22 ml) toasted sesame oil
½ teaspoon (3 g) kosher salt
3 tablespoons (45 ml) fresh lime juice, from 2-3 fresh limes
½ teaspoon (2 g) lime zest, finely grated
2 whole (320 g) ripe but firm avocados, halved, pitted, and sliced into ½-inch wedges
3 tablespoons (27 g) black sesame seeds, lightly toasted if desired
2 whole nori sheets (seaweed), torn or cut into ½-inch strips
½ whole (175 g) English cucumber, halved lengthwise, seeded, and sliced into thin half-moons
3 whole (45 g) scallions (green onions), white and light green parts thinly sliced, dark green reserved for garnish
1 teaspoon (5 g) fresh ginger, minced or grated (optional)
1 tablespoon (15 ml) low-sodium soy sauce (optional)

Equipment (7)

Medium saucepan with lid
Fine-mesh strainer
Small bowl
Whisk
Large shallow bowl or platter (for cooling rice)
Sharp knife
Cutting board

Steps

Before you start

Have the lime zested and juiced before you begin
Toast black sesame seeds in a dry skillet for 1-2 minutes to release their nutty aroma (optional but recommended)
Use room-temperature or freshly cooled sushi rice—if it's refrigerated, let it sit at room temperature for 10 minutes before dressing

1
Rinse and cook rice
- Rinse the sushi rice in a fine-mesh strainer under cool running water, stirring gently with your fingers, until the water runs almost clear (about 2 minutes).
- This removes excess starch.
- In a medium saucepan, combine the rinsed rice and 1¾ cups (420 ml) of fresh water.
- Bring to a boil over high heat, stirring once.
- Cover with a tight-fitting lid, reduce heat to low, and cook for 18 minutes without lifting the lid.
+ Show details− Hide details
Ready when: All water is absorbed, rice is tender, small steam holes visible on the surface
Tip: Do not lift the lid during cooking—steam escapes and the rice will be undercooked
2
Cool rice and prepare dressing
- Remove the rice from heat and let it rest, covered, for 5 minutes.
- While the rice rests, whisk together the rice vinegar, toasted sesame oil, salt, lime juice, and lime zest in a small bowl.
- If using ginger and soy sauce (optional), add them to the dressing now.
+ Show details− Hide details
Ready when: Dressing is well combined and emulsified
Tip: Whisk the sesame oil and vinegar vigorously so they don't separate
3
Dress the warm rice
- Transfer the warm rice to a large shallow bowl or platter, spreading it in an even layer.
- Pour the dressing over the rice and gently fold it in with a rice paddle or spatula, using a cutting and folding motion (do not stir vigorously, which crushes the grains).
- Work quickly so the warm rice absorbs the dressing evenly.
+ Show details− Hide details
Ready when: Rice is evenly coated with dressing, no pools of liquid remain, and grains are distinct
Tip: Use a gentle folding motion, not stirring, to keep the rice grains separate and intact
4
Cool the rice
- Let the dressed rice cool at room temperature for 20–25 minutes, stirring gently every 5 minutes to release heat and ensure even cooling.
- The rice should be cool to the touch but not cold.
+ Show details− Hide details
Ready when: Rice is cool to the touch, no steam rising
Tip: Room-temperature rice has better texture than chilled rice for this salad
5
Prepare vegetables and garnishes
- While the rice cools, slice the avocados in half, remove the pit, and scoop the flesh into ½-inch wedges.
- Toss them gently with 1 tablespoon of the lime juice to prevent browning.
- Slice the cucumber into thin half-moons.
- Slice the scallions, keeping the white and light green parts separate from the dark green tops.
- Toast the black sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring constantly, until fragrant (or use them raw if preferred).
- Tear or cut the nori sheets into ½-inch strips.
+ Show details− Hide details
Ready when: Avocados are sliced and tossed, vegetables are cut, sesame seeds are fragrant
Tip: Toss avocado with lime juice immediately after slicing to prevent oxidation and browning
6
Assemble the salad
- Divide the cooled rice evenly among four bowls.
- Arrange the avocado slices, cucumber slices, and scallion whites in neat clusters on top of the rice.
- Scatter the black sesame seeds over each bowl.
- Top each with a handful of nori strips.
- Garnish with the reserved dark green scallion tops.
+ Show details− Hide details
Ready when: All components are arranged and garnished
Tip: Arrange ingredients just before serving so nori stays crisp and avocado doesn't darken

Good to know

Tips

Slice avocados just before serving or toss them immediately with lime juice to prevent browning from oxidation
For a grain-free or higher-protein version, swap the sushi rice for sushi-grade grain bowls made with quinoa or chickpeas
Add edible flowers such as microgreens or radish sprouts for a restaurant-style presentation
If making this ahead, pack the rice and vegetables in separate containers and assemble in a bowl just before eating for the best texture and appearance

Make ahead

The sushi rice can be cooked and dressed up to 8 hours ahead. Store it covered in the refrigerator, and bring it to room temperature before assembling the salad. The vegetables and garnishes should be prepped no more than 2 hours ahead, with the avocado dressed just before assembly. Do not combine components until ready to serve—nori will soften and avocado will brown if stored together.

Storage & reheating

Store leftover assembled salad loosely covered in the refrigerator for up to 4 hours; the rice and vegetables will keep well, but nori will soften. Store undressed rice in an airtight container in the refrigerator for up to 3 days. Bring rice to room temperature and re-toss with 1 teaspoon of sesame oil before serving. Do not freeze.

Substitutions

black sesame seeds → white sesame seeds or a mix of white and black. White sesame seeds will have a milder flavor and lose the visual contrast, but provide a similar nutty taste and crunch
nori sheets (seaweed) → crispy kelp sheets or even dried wakame seaweed (rehydrated and drained). Kelp has a more intense umami flavor; wakame is softer and sweeter. Both are good alternatives if nori is unavailable
English cucumber → diced celery, radish slices, or shredded carrots. These maintain the fresh, crisp element but will change the flavor profile slightly
toasted sesame oil → neutral oil (such as vegetable or light olive oil) with a pinch of extra black sesame seeds. You'll lose some sesame depth, but the salad will still work; add more black sesame for richness