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Sushi

Vegan Sushi with Avocado, Bell Pepper and Cucumber

From Foodista · 8 ingredients
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Why it works: Cucumber and seaweed work together. They rank in the top 4% of all ingredient pairs, and 46 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

The recipe

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cucumber + seaweedtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together46 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Avocado + wasabitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together46 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Avocado + cucumbertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together299 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Cucumber + wasabitop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together51 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Rice + cucumbertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together641 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the seaweed

How well each one fits the dish's main ingredients (rice, avocado, cucumber, pepper, sauce, wasabi):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Lettucebetter flavor fit
  4. Seaweedthe original

Fit is the average pairing score against rice, avocado, cucumber, pepper, sauce, wasabi. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).