Avocado Sushi
Indulge in the creamy simplicity of Avocado Sushi, a fresh, plant-based take on everyone's favorite Japanese delicacy. This recipe is ideal for sushi enthusiasts and beginners alike, with its step-by-step guide to creating perfectly rolled sushi at home. Featuring tender sushi rice seasoned with a tangy-sweet rice vinegar mixture, silky slices of ripe avocado, and umami-packed nori, these rolls strike the perfect balance of flavors and textures. This quick and wholesome recipe is ready in under an hour, serves up to four, and pairs beautifully with soy sauce, pickled ginger, or a touch of wasabi. Perfect as an appetizer, light lunch, or dinner, Avocado Sushi is a satisfying and healthy way to elevate your homemade meals.
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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 sheets nori sheets
- 1 whole ripe avocado
- optional, for serving soy sauce
- optional, for serving pickled ginger
- optional, for serving wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and will help make the rice stickier.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Heat in microwave for 30 seconds or until the sugar is dissolved.
Once the rice is cooked, transfer it to a large, non-metallic bowl and gently fold in the vinegar mixture using a wooden spatula or spoon, fanning the rice to cool it as you mix. Allow the rice to cool to room temperature.
Cut the avocado in half, remove the pit, and gently scoop out the flesh. Slice the avocado into thin, even pieces.
Lay one nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap to prevent sticking.
With wet hands to prevent sticking, spread about 3/4 cup of the cooled sushi rice evenly over the nori, leaving about 1 inch of the top edge of the nori sheet exposed.
Arrange a few slices of avocado horizontally along the bottom third of the rice.
Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to make a firm roll. As you near the exposed edge of the nori, moisten it with a little water to seal the roll.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp, non-serrated knife, cut each roll into 6-8 bite-sized pieces, wiping the blade with a damp cloth between cuts to keep it clean and sharp.
Serve the avocado sushi with soy sauce, pickled ginger, and wasabi, if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1475 mg | 31% | |
*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.
