Name: Grilled Spicy Sushi Rolls with Creamy Avocado, Corn, and Chili Mayo
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 2 cups sushi rice; 2 1/2 cups water; 1/4 cup rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 4 sheets nori (seaweed); 1 ripe avocado, sliced; 1/2 cup sweet corn kernels (cooked or grilled); 1/4 cup chopped green onions; 1 tbsp sesame seeds (optional); Vegetable oil for grilling; For the Chili Mayo:; 1/3 cup vegan mayo; 1 tbsp sriracha or other chili sauce; 1 tsp lime juice; Pinch of garlic powder

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These grilled spicy sushi rolls are a fusion twist on traditional sushi, featuring creamy avocado, sweet corn, and fresh vegetables wrapped in sushi rice and nori. Topped with a drizzle of spicy mayo and a final touch of charring, they offer bold flavor, satisfying texture, and a visually stunning presentation—perfect for entertaining or a vibrant lunch.

Why You’ll Love This Recipe

Combines classic sushi flavors with a spicy grilled finish for a creative twist
The addition of avocado and corn adds creaminess and natural sweetness
Perfect for vegetarians or those seeking a fresh alternative to traditional sushi
Can be customized with your favorite fillings or sauces
Visually striking and full of contrasting textures—creamy, crisp, and slightly smoky

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sushi rice
Nori sheets (seaweed)
Ripe avocado, diced
Sweet corn kernels (canned, fresh, or grilled)
Tomato, diced
Cucumber or bell pepper, julienned
Rice vinegar
Sugar
Salt
Spicy mayo (mayonnaise mixed with Sriracha or chili sauce)
Red chili flakes
Fresh cilantro or parsley, chopped
Lime wedges (for serving)

Directions

Rinse the sushi rice thoroughly until the water runs clear. Cook according to package instructions. Once cooked, mix in rice vinegar, sugar, and salt while the rice is still warm. Let it cool to room temperature.
Place a sheet of nori on a bamboo sushi mat, shiny side down.
Spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch space at the top for sealing.
Arrange avocado, corn, tomato, and cucumber (or bell pepper) in a line across the center.
Carefully roll up the sushi tightly using the mat, sealing the edge with a bit of water. Repeat with the remaining ingredients.
Slice the rolls into bite-sized pieces using a sharp, damp knife.
Place the sushi pieces on a heatproof surface or baking sheet. Use a kitchen torch to lightly char the tops of the rolls (or briefly broil in the oven for 2–3 minutes).
Drizzle spicy mayo over the grilled rolls and sprinkle with red chili flakes and chopped cilantro.
Serve with lime wedges on the side for an optional tangy kick.

Servings and timing

Serves: 4
Total time: 45 minutes (30 minutes prep, 15 minutes grilling/finishing)

Variations

Add tofu strips or grilled tempeh for a protein-rich version
Use mango or pineapple instead of tomato for a tropical twist
Incorporate jalapeño slices or wasabi into the filling for extra heat
Swap spicy mayo for a teriyaki glaze or miso dressing if you prefer a milder flavor
Turn it into a sushi bowl by layering the ingredients in a bowl and drizzling with sauce, skipping the rolling step

Storage/reheating

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours
To reheat or refresh: lightly grill or broil the chilled rolls for a minute or two to reintroduce warmth and texture
Avoid freezing, as the texture of rice and avocado does not hold up well after thawing

FAQs

Can I make this sushi roll without a bamboo mat?

Yes, you can roll sushi using plastic wrap or parchment paper, though a bamboo mat offers more structure and control.

Is this sushi roll spicy?

It has a mild to moderate spice level depending on the amount of chili mayo and flakes used. You can easily adjust to taste.

Can I make it vegan?

Yes, simply use vegan mayonnaise for the spicy mayo and ensure all other ingredients are plant-based.

What rice should I use?

Use short-grain sushi rice for the best stickiness and texture. Do not substitute with long-grain rice.

Can I prepare the ingredients in advance?

You can prep the rice, chop the vegetables, and make the spicy mayo ahead of time. Assemble just before serving for best results.

How do I keep the rolls from falling apart?

Be sure the rice is slightly sticky and press gently but firmly while rolling. Don’t overfill the roll.

What tools do I need?

A bamboo sushi mat, a sharp knife, and optionally a kitchen torch or broiler to grill the top.

Can I use frozen corn?

Yes, just thaw and pat dry before using to prevent extra moisture.

Are these rolls gluten-free?

They can be made gluten-free if you use gluten-free soy sauce and mayonnaise.

What dipping sauce pairs well with this?

Try soy sauce with a splash of lime juice, or a blend of tamari and sesame oil for added flavor.

Conclusion

Grilled Spicy Sushi Rolls with Creamy Avocado, Corn, and Chili Mayo offer a fresh, fiery, and fun twist on classic sushi. This vibrant, colorful dish is ideal for gatherings or whenever you crave something both wholesome and packed with personality. With easy-to-find ingredients and endless customization options, it’s a go-to fusion recipe that never fails to impress.

Grilled Spicy Sushi Rolls with Creamy Avocado, Corn, and Chili Mayo

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A fusion twist on traditional sushi, these grilled spicy rolls are packed with creamy avocado, sweet corn, and a kick of heat from chili mayo. Perfectly charred for added flavor and texture.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 rolls (serves 2-4) 1x
Category: Main Course
Method: Grilling
Cuisine: Fusion
Diet: Vegan

Instructions

Rinse the sushi rice under cold water until the water runs clear. Combine with water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Let rest for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the cooked rice and let cool to room temperature.
Mix chili mayo ingredients in a small bowl and set aside.
Lay a sheet of nori on a bamboo sushi mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
Arrange avocado slices, corn, green onions, and a drizzle of chili mayo in a line across the bottom third of the rice.
Roll the sushi tightly using the mat. Seal the edge with a little water. Repeat for remaining sheets.
Lightly brush each roll with oil. Heat a grill pan or skillet over medium-high heat and sear the rolls for about 1-2 minutes per side until lightly charred.
Slice the rolls into bite-sized pieces and drizzle with more chili mayo. Sprinkle with sesame seeds if desired.
Serve immediately with soy sauce or extra chili mayo on the side.