Avocado Cucumber Sushi Rolls (Print)

Light bites with avocado, cucumber, and sushi rice rolled in nori for a fresh flavor combo.

# Ingredients:

→ Sushi Rice

01 - 1 cup sushi rice (200 g)
02 - 1 ½ 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 (gluten-free option)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Instructions:

01 - Rinse sushi rice under cold water until the water runs clear, then drain thoroughly.
02 - Combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 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. Fold gently into the cooked rice and allow to cool to room temperature.
04 - Place a sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap. Wet your hands and evenly spread one-quarter of the rice over the nori, leaving a 1-inch border at the top.
05 - Arrange avocado slices, julienned cucumber, and carrot sticks along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
06 - Using the mat, roll the sushi tightly away from you, pressing gently to form a compact roll. Moisten the top border of the nori with water to seal.
07 - With a sharp, damp knife, cut each roll into 6 to 8 equal pieces.
08 - Present the rolls with soy sauce or tamari, pickled ginger, and wasabi as desired.

# Pro Tips:

01 -
  • The creamy avocado and crisp cucumber create a contrast that feels indulgent but keeps you energized instead of weighed down.
  • You can make a batch in less than an hour and have healthy snacks ready for days.
  • There's something deeply satisfying about slicing through a perfect roll you made with your own hands.
02 -
  • Wet hands are your secret weapon because rice won't stick to them, and you can shape everything smoothly without frustration.
  • A sharp knife makes all the difference, because a dull blade will squish the roll instead of slicing through it cleanly.
  • Don't overfill the rolls or they'll burst when you try to close them, and you'll end up with a beautiful mess instead of neat pieces.
03 -
  • Toast your nori lightly over a gas flame for a few seconds to bring out a deeper, nuttier flavor that transforms the whole roll.
  • Invest in a bamboo rolling mat because it gives you control and even pressure that's impossible to achieve with just your hands.
  • If your rice is too sticky to work with, keep a small bowl of water mixed with a splash of rice vinegar nearby to dip your fingers.
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