Avocado Cucumber Sushi Rolls (Printable Version)

Fresh avocado and cucumber combine for light, flavorful sushi rolls with a satisfying crunch.

# What You Need:

→ Sushi Rice

01 - 1 cup sushi rice (200 g)
02 - 1½ cups water (360 ml)
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tablespoon toasted sesame seeds (optional)

→ Assembly

10 - 4 sheets nori (seaweed)

→ For Serving

11 - Soy sauce or tamari (for gluten-free)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Steps:

01 - Rinse sushi rice under cold water until clear, then drain thoroughly.
02 - Combine rice and water in a saucepan; bring to boil, cover, reduce heat to low, and simmer 18–20 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl; gently fold into cooked rice and allow to cool to room temperature.
04 - Place one nori sheet shiny side down on bamboo mat lined with plastic wrap. With wet hands, spread one-quarter of rice evenly, leaving a 1-inch (2.5 cm) border at the top edge.
05 - Line avocado, cucumber, and carrot sticks horizontally along the bottom edge of the rice; sprinkle with sesame seeds if desired.
06 - Using the mat, roll sushi tightly away from you, pressing gently to form a compact cylinder; moisten top border with water to seal.
07 - With a sharp, damp knife, cut each roll into 6–8 pieces evenly.
08 - Present rolls with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Pointers:

01 -
  • You don't need fancy skills or hard-to-find ingredients, just a little patience and a bamboo mat.
  • These rolls stay fresh and crisp for hours, so they're perfect for packing in lunchboxes or bringing to gatherings.
  • The creamy avocado and crunchy cucumber create a contrast that feels light but completely satisfying.
02 -
  • If your rice is too hot when you spread it, the nori will soften and tear. Let it cool completely.
  • Wet your hands before touching the rice or it will stick to your fingers like glue.
  • A damp knife is the only way to get clean cuts. Dry blades smash the roll.
03 -
  • Line your bamboo mat with plastic wrap so rice doesn't get stuck in the grooves.
  • If your roll feels loose, you didn't press hard enough while rolling. Don't be afraid to squeeze.
  • Make extra rice. You'll want to practice, and having leftover seasoned rice is never a bad thing.
Go Back