Avocado Cucumber Sushi Rolls (Printer-friendly)

Fresh veggie rolls featuring creamy avocado and crisp cucumber for a light, flavorful bite.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice (200 g)
02 - 1 ½ cups water (360 ml)
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tablespoon toasted sesame seeds (optional)

→ Assembly

10 - 4 sheets nori (seaweed)

→ For Serving

11 - Soy sauce or tamari (for gluten-free option)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Steps:

01 - Rinse sushi rice under cold water until clear. Drain thoroughly.
02 - Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 18-20 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold the mixture into the cooked rice. Allow rice to cool to room temperature.
04 - Place a sheet of nori shiny side down on a bamboo sushi mat lined with plastic wrap. With wet hands, evenly spread one-quarter of the rice over the nori, leaving a 1-inch (2.5 cm) border at the top.
05 - Arrange avocado, cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle with sesame seeds if desired.
06 - Using the mat, roll the sushi tightly away from you, applying gentle pressure to form a compact roll. Moisten the top border with water to seal.
07 - With a sharp, damp knife, cut each roll into 6 to 8 pieces.
08 - Present rolls with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Advice:

01 -
  • It's genuinely foolproof once you understand the rhythm of rolling, and the ingredients are probably already in your fridge.
  • You can make a batch in under an hour and have elegant lunch portions ready for days.
  • The cool crunch of cucumber against creamy avocado with that subtle rice vinegar tang hits differently when you've made it yourself.
02 -
  • The temperature of your rice matters more than anything else—too warm and it steams the nori into a chewy mess, too cold and it won't have that glossy appeal.
  • A sharp knife and moisture are your best friends when slicing; a dull knife will squeeze your rolls and destroy the whole aesthetic you just worked for.
03 -
  • Buy nori in a resealable package and store it in an airtight container after opening; once it gets humid, it becomes impossible to work with.
  • If you're making multiple rolls, assemble all your fillings first and lay them out in small piles so you can move from roll to roll without stopping to prep.
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