Cucumber and Avocado Sushi
Craft the perfect bite of freshness with homemade Cucumber and Avocado Sushi, a vibrant vegetarian take on classic sushi rolls. This recipe combines creamy avocado and crisp cucumber, wrapped in umami-rich nori and perfectly seasoned sushi rice for a delightful fusion of textures and flavors. Learn how to roll sushi like a pro with easy-to-follow steps, including tips on using a bamboo mat for that picture-perfect presentation. Ready in under an hour, this sushi is ideal for a light lunch, party platter, or guilt-free snack. Pair it with soy sauce, pickled ginger, and a dab of wasabi to elevate every bite. Whether you're a sushi novice or a fan of plant-based cuisine, this recipe is sure to satisfy!
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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 medium Cucumber
- 1 medium Avocado
- optional (for serving) Soy sauce
- optional (for serving) Pickled ginger
- optional (for serving) Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the sushi rice and water in a medium saucepan and let it soak for 30 minutes. Then, bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is fully absorbed and the rice is tender.
While the rice cooks, prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Transfer the cooked rice to a large, wide bowl. Pour the vinegar mixture over the rice and gently fold it in with a wooden spoon or spatula. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings. Peel the cucumber, remove the seeds, and cut it into long, thin strips. Peel and slice the avocado into similar-sized strips.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice across the nori, leaving about 1 inch of space at the top edge.
Arrange a few cucumber and avocado strips horizontally across the center of the rice.
Using the bamboo mat, lift the edge closest to you and begin gently rolling the sushi away from you, keeping the filling in place. Roll tightly but carefully, using the mat to shape the roll.
Seal the roll by lightly wetting the exposed edge of the nori with water and pressing it to close.
Use a sharp knife to slice the roll into 6-8 even pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Repeat with the remaining nori sheets, rice, and fillings.
Serve the sushi with soy sauce, pickled ginger, and wasabi paste as desired.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.0 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1347 mg | 29% | |
*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.
