Cucumber and Avocado Sushi Rolls
Cucumber and avocado rolled in seasoned sushi rice and nori follow the same technique as traditional Japanese maki. The cucumber provides crunch while the avocado adds creaminess, and the two balance each other well in every slice. These rolls take about 40 minutes to prepare and require no cooking.
Equipment
- Sushi mat (makisu)
- Sharp knife
- Rice paddle or silicone spatula
- Medium pot with lid
- Cutting board
Ingredients
Sushi Rice
- 1 cup sushi rice short-grain Japanese rice, rinsed 3-4 times until water runs clear
- 1 ¼ cups water filtered
- 2 tablespoons rice vinegar unseasoned, high-quality
- 1 ½ teaspoons organic cane sugar
- ½ teaspoon sea salt
Filling & Assembly
- 1 whole ripe avocado peeled, pitted, and sliced into thin strips
- 1 medium English cucumber cut into thin matchsticks
- 4 sheets nori seaweed raw or toasted
- 1 tablespoon toasted sesame seeds optional, for garnish
Instructions
- In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until all the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Fold this mixture gently into the slightly cooled rice using a rice paddle. Let the seasoned rice cool to room temperature before assembling.
- Place one sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin, even layer of rice over 3/4 of the sheet, leaving the top edge exposed to seal the roll.
- Align a few strips each of avocado and cucumber horizontally across the center of the rice-covered nori.
- Using the bamboo mat, roll the sheet tightly away from you, pressing firmly but gently. Wet the exposed nori edge to seal the roll. Repeat with remaining ingredients.
- Using a very sharp, wet knife, slice each roll into 6–8 pieces. Wipe the blade between cuts for clean slices.
- Sprinkle with toasted sesame seeds for added texture and flavor, if desired.
Notes
- For a twist, add pickled radish, shredded carrot, or vegan cream cheese inside the roll.
- You can prepare and season the rice up to a day in advance. Keep covered with a damp towel in the refrigerator and bring to room temperature before using.
- A serrated knife makes cleaner cuts if your chef’s knife isn’t sharp enough.
Nutrition
Calories: 201kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 300mgPotassium: 157mgFiber: 2gSugar: 3gVitamin A: 79IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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