Avocado Cucumber Sushi Rolls (Printable)

Fresh sushi rolls featuring creamy avocado and crisp cucumber for a light, flavorful bite.

# Components:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tbsp toasted sesame seeds (optional)

→ Assembly

10 - 4 sheets nori (seaweed)

→ For Serving

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

# Method:

01 - Rinse the 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 to 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 this mixture into the cooked rice and allow to cool to room temperature.
04 - Place one sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap. Wet hands and evenly spread one-quarter of the rice over the nori, leaving a 1-inch border at the top edge.
05 - Arrange sliced avocado, julienned cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
06 - Using the mat, tightly roll the sushi away from you, pressing gently to form a compact roll. Moisten the top border with water to seal the roll.
07 - With a sharp, dampened knife, slice each roll into 6 to 8 pieces.
08 - Present the sushi slices with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Advice:

01 -
  • You can prep everything in under an hour and feel like a sushi chef without the pressure.
  • The ingredients are simple enough to keep on hand, yet the final dish looks impressive every time.
  • Each bite feels light and nourishing, perfect for when you want something healthy that actually tastes indulgent.
02 -
  • If your rice is too hot when you try to roll, it will make the nori soggy and impossible to work with, so patience here saves the whole batch.
  • A damp knife is the secret to clean cuts without squashing the roll, and I wipe it between every slice.
03 -
  • Line your bamboo mat with plastic wrap so cleanup takes seconds instead of scrubbing stuck rice out of the grooves.
  • If your roll feels loose, you probably did not press firmly enough while rolling, so do not be shy with gentle pressure as you tuck and guide the mat.
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