Avocado Cucumber Sushi Rolls (Printable)

Light, fresh sushi rolls with creamy avocado and crisp cucumber, ideal for a healthy bite.

# What You Need:

→ Sushi Rice

01 - 1 cup sushi rice (7 oz)
02 - 1 ½ cups water (12 fl oz)
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - ½ 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)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Steps:

01 - Rinse the sushi rice under cold water until water runs clear. Drain thoroughly.
02 - Combine rice and water in a saucepan. Bring to 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. Gently fold into cooked rice. Allow rice to cool to room temperature.
04 - Place a nori sheet shiny side down on a bamboo rolling mat lined with plastic wrap. With wet hands, evenly spread one quarter of the rice over the nori, leaving a 1-inch (1/2 inch) border at the top edge.
05 - Arrange avocado, cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle with 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.
07 - With a sharp, damp knife, slice each roll into 6 to 8 equal pieces.
08 - Serve rolls with soy sauce or tamari, pickled ginger, and wasabi as desired.

# Expert Advice:

01 -
  • These rolls come together faster than ordering takeout and taste just as satisfying.
  • Creamy avocado and crisp cucumber create a texture contrast that keeps every bite interesting.
  • You can prep everything ahead and roll them right before serving for a stress free snack or meal.
  • They are naturally vegan and gluten free if you swap in tamari, so everyone at the table can enjoy them.
02 -
  • If the rice is too hot when you spread it, the nori will soften and tear, so always let it cool first.
  • Wet your hands and knife often to prevent sticking and get clean slices every time.
  • Don't overfill the rolls or they will burst open when you try to seal them.
  • A sharp knife makes all the difference between clean cuts and squashed, messy pieces.
03 -
  • Line your bamboo mat with plastic wrap so sticky rice doesn't get trapped in the slats and cleanup is quick.
  • If your avocado is too ripe and mushy, it will smear instead of staying in neat slices, so choose firm fruit.
  • Dip your knife in water and wipe it clean between every few cuts to keep the slices sharp and tidy.
  • Don't press too hard when rolling or the fillings will squish out the sides, just firm and steady pressure works best.
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