Avocado & Cucumber Vegan Sushi Rolls
Seasoned sushi rice, ripe avocado, and crisp cucumber are rolled in nori sheets to make these fresh, handheld vegan rolls. No special equipment is required beyond a bamboo rolling mat, and the whole process takes about 30 minutes. Serve with soy sauce, pickled ginger, and wasabi for a complete spread.
Equipment
- 1 Bamboo sushi mat
- 1 Rice cooker or pot with lid
- 1 Cutting board
- 1 Sharp knife
Ingredients
Sushi Rice
- 2 cups short-grain sushi rice Preferably Japanese short-grain for best texture
- 2 cups water Filtered if possible
- 2 Tbsp rice vinegar Unseasoned if possible
- 1 tsp granulated sugar Can use coconut sugar or agave syrup
- ½ tsp salt
Fillings & Assembly
- 4 pieces nori sheets Full-size sheets
- 1 large cucumber Cut into thin strips
- 1 large ripe avocado Sliced lengthwise
- 1 Tbsp sesame seeds Lightly toasted, optional
Serving Accompaniments
- 1 tablespoon soy sauce For dipping and extra flavor
- 1 teaspoon wasabi
- ⅓ cup pickled ginger
Instructions
- Prepare the sushi rice: Rinse the sushi rice under running water until the water runs clear. This removes excess starch. In a pot or rice cooker, combine 2 cups of rinsed sushi rice with 2 cups of water. Bring to a boil, then reduce the heat to low (about 90°C/194°F), cover, and let simmer for 15 minutes or until all the water is absorbed. Turn off the heat and let it rest, covered, for an additional 5 minutes.
- Season the rice: Warm the rice vinegar, sugar, and salt just enough to dissolve the sugar. Gently fold this mixture into the cooked rice, ensuring the grains are well-coated but not mashed. Let the rice cool to room temperature.
- Prepare the fillings: Slice the cucumber into long matchsticks and the avocado into thin wedges. Have them ready on a cutting board or plate to streamline assembly.
- Assemble the rolls: Lay a sheet of nori on a bamboo sushi mat (shiny side down). Spread a thin, even layer of the seasoned rice over the nori, leaving about 2 cm (1 inch) of space at the top edge. Arrange cucumber and avocado strips along the center of the rice. Using the mat for guidance, roll the sushi away from you, pressing gently to form a tight roll. Slightly dampen the top edge of the nori to seal it.
- Slice and garnish: Use a sharp, wet knife to slice each roll into 6–8 pieces. Sprinkle sesame seeds on top for added flavor and texture. Serve with soy sauce, wasabi, and pickled ginger on the side.
Notes
Mary’s Tips:
- If you prefer a crunchier texture, add julienned carrots or bell peppers.
- For beginners, cover the bamboo mat with plastic wrap to keep the rice from sticking.
- Use an extremely sharp knife dipped in water before each cut for clean slices.
- Plate the sushi pieces in a single row on a rectangular platter for an elegant look.
- Garnish with extra sesame seeds or microgreens for color and a sophisticated touch.
- Pair with a cup of green tea or a light, dry sake.
- Sushi has its roots in ancient Japanese preservation methods and symbolizes balance among flavors and textures. This vegan version offers a modern, plant-based spin without compromising on taste.
- For the best texture, cook the sushi rice a few hours in advance and let it cool slowly (without refrigeration) to preserve its natural stickiness.
- If you don’t have a bamboo sushi mat, you can roll the sushi by hand with parchment paper or plastic wrap as an alternative
Nutrition
Calories: 209kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 561mgPotassium: 455mgFiber: 5gSugar: 3gVitamin A: 176IUVitamin C: 9mgCalcium: 47mgIron: 1mg
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