Avocado and Cucumber Sushi Roll
Delight in the simplicity and freshness of homemade Avocado and Cucumber Sushi Rolls, a perfect introduction to sushi-making for novices and a quick, light meal for seasoned pros. This vegetarian sushi recipe combines creamy avocado and crisp cucumber, encased in perfectly seasoned sushi rice and toasted nori sheets, delivering a balance of texture and flavor in every bite. With just a few pantry staples like rice vinegar, sugar, and soy sauce, you can replicate this classic sushi roll at home in under an hour. Whether enjoyed as a snack, appetizer, or light dinner, these homemade rolls are guaranteed to impress, especially when paired with traditional sides like pickled ginger, wasabi, and soy dipping sauce. Easy to customize and surprisingly simple to master, this sushi roll is a must-try for fans of Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 Nori sheets
- 1 Avocado
- 1 Cucumber
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes until the water is fully absorbed.
Remove from heat and let it stand, covered, for an additional 10 minutes.
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and fold it in gently with a spatula to mix without mashing the rice. Allow the sushi rice to cool to room temperature.
Peel and pit 1 avocado, then slice it into thin strips.
Peel and cut 1 cucumber into long, thin strips, approximately the same length as the avocado.
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down.
Spread a thin, even layer of the cooled sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
Arrange a few strips of avocado and cucumber about 1 inch from the bottom edge of the rice-covered nori.
Use the sushi mat to carefully roll the sushi, applying gentle but firm pressure to create a tight roll. Be sure to seal the roll by lightly wetting the uncovered edge of nori and pressing it firmly.
Repeat the rolling process with the remaining ingredients to make a total of four sushi rolls.
Use a sharp knife to cut each roll into 6 to 8 equal pieces, wiping the blade with a damp cloth between cuts to ensure clean edges.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
