Avocado Sushi Roll with Spicy Mayo Sauce
Elevate your sushi-making experience at home with our irresistibly creamy Avocado Sushi Roll with Spicy Mayo Sauce! This vibrant recipe combines classic Japanese sushi elements with a bold flavor twist, featuring velvety-smooth avocado slices, crisp cucumber, and tender imitation crab carefully wrapped in seasoned sushi rice and nori. The star of the dish is the spicy mayo sauce, a simple yet dynamic blend of Sriracha and mayonnaise, adding a fiery kick to every bite. Perfect for impressing guests or treating yourself, these homemade sushi rolls are as fun to make as they are to eat. Serve alongside soy sauce, wasabi, and pickled ginger for an authentic touch, and let your taste buds embark on a flavorful adventure!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 pieces Nori sheets
- 2 sliced Avocado
- 1 thinly sliced Cucumber
- 10 pieces Imitation crab sticks
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha sauce
- 0.25 cup Soy sauce
- 1 teaspoon Wasabi
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for stickier rice.
Combine the rinsed sushi rice with 2.5 cups of water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, then cover and simmer on low for about 18-20 minutes or until water is absorbed.
While rice is cooking, prepare the sushi vinegar. In a small saucepan, combine rice vinegar, sugar, and salt over low heat, stirring until sugar dissolves. Do not boil.
Once the rice is cooked, transfer it to a large bowl, gently incorporating the sushi vinegar while cooling. Be careful not to mash the rice.
Prepare the spicy mayo sauce by mixing the mayonnaise and Sriracha sauce in a small bowl until smooth. Set aside.
Place a nori sheet on a bamboo sushi mat, shiny side down. Dampen your hands with water to prevent sticking and spread about 3/4 cup of prepared sushi rice evenly across the nori, leaving about a 1-inch border at the top.
Arrange a few slices of avocado, cucumber, and imitation crab sticks in a line along the bottom edge of the rice.
Using the bamboo mat, carefully roll the sushi into a tight cylinder. Moisten the top edge of the nori with water to seal the roll.
Repeat with remaining ingredients to make five rolls.
Cut each roll into 8 pieces using a sharp, damp knife for clean slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side. Drizzle the spicy mayo sauce over the top, or serve it on the side for dipping.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 7807 mg | 339% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 46.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1115 mg | 24% | |
*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.
