Save to Pinterest I used to think sushi was this elaborate thing I could never pull off at home until a friend showed me how simple veggie rolls could be. We sat on her apartment floor with a bamboo mat, laughing every time a roll fell apart, until suddenly one held together perfectly. The crisp snap of cucumber against creamy avocado felt like a tiny victory. Now I make these whenever I want something fresh and light without any fuss. They taste like summer, even in the middle of winter.
I started making these for quick lunches when I wanted something more interesting than a sandwich. My kids were skeptical at first, but once they saw the bright green avocado and heard the crunch of cucumber, they were hooked. We turned it into a weekend ritual, everyone picking their own fillings and competing to see whose roll held together best. Even the messy ones tasted incredible. Its one of those recipes that brings people together without any pressure.
Ingredients
- Sushi rice: This short grain rice gets sticky when cooked, which is exactly what you need to hold everything together, so dont skip rinsing it or the texture will be gummy.
- Rice vinegar: The sweet tangy seasoning that makes sushi rice taste like actual sushi, not just plain rice with seaweed.
- Nori sheets: These toasted seaweed sheets add that salty umami flavor and structure, just make sure theyre fresh or they wont roll well.
- Avocado: Use a ripe one that yields slightly to pressure but isnt mushy, because it needs to slice cleanly without falling apart.
- Cucumber: I like English cucumbers because theyre crisp, seedless, and add the perfect refreshing crunch to balance the creamy avocado.
- Carrot: Optional but adds a pop of color and a slight sweetness that makes each bite more interesting.
- Sesame seeds: Toasted seeds bring a nutty warmth and a little texture that makes the rolls feel more complete.
- Soy sauce or tamari: For dipping, and tamari keeps it gluten free if thats important to you.
Instructions
- Rinse the rice:
- Run cold water over the sushi rice in a fine mesh strainer until the water goes from cloudy to clear. This removes excess starch so your rice wont turn into a sticky blob.
- Cook the rice:
- Combine rice and water in a saucepan, bring it to a boil, then cover and simmer on low for about 18 minutes until all the water is absorbed. Let it sit covered off the heat for 10 minutes to steam and finish cooking.
- Season the rice:
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the warm rice with a wooden spoon. Let it cool to room temperature before you start rolling or itll make the nori soggy.
- Prep your fillings:
- Slice the avocado into thin strips and julienne the cucumber and carrot into matchstick shapes. Having everything ready before you start rolling makes the whole process so much smoother.
- Assemble the roll:
- Lay a nori sheet shiny side down on your bamboo mat, wet your hands, and press about a quarter of the rice evenly over the nori, leaving an inch at the top. Arrange your avocado, cucumber, and carrot in a line near the bottom edge.
- Roll it up:
- Use the mat to lift the bottom edge and roll it over the filling, tucking it in tightly as you go. Keep rolling away from you, pressing gently to keep it compact, then moisten the top border to seal it closed.
- Slice and serve:
- Wet a sharp knife and wipe it between each cut to keep the slices clean. Cut each roll into 6 to 8 pieces and serve with soy sauce, pickled ginger, and wasabi on the side.
Save to Pinterest The first time I made a batch that actually looked good, I brought them to a potluck and people thought I ordered them from a restaurant. I didnt correct anyone right away because it felt nice to surprise them. When I finally admitted I made them at home, everyone wanted the recipe. That moment reminded me that homemade food doesnt have to be complicated to feel special.
How to Store and Enjoy Leftovers
Sushi is always best fresh, but if you have leftovers, wrap each roll tightly in plastic wrap and refrigerate for up to 24 hours. The rice will firm up in the fridge, so let it sit at room temperature for about 10 minutes before eating. I wouldnt push it past a day though, because the nori starts to get chewy and the avocado can brown. If you want to prep ahead, you can season the rice and cut the veggies in the morning, then assemble and roll everything right before serving.
Fun Variations to Try
Once you get the hang of rolling, you can swap in whatever vegetables you like or have around. Ive used thinly sliced bell peppers, radish, mango, and even roasted sweet potato with great results. For more protein, add marinated tofu strips or crispy tempeh. You can also try an inside out roll by flipping the rice to the outside and sprinkling it with sesame seeds before rolling. Each variation feels like a new recipe even though the technique stays the same.
Serving Suggestions and Pairings
These rolls work as a light lunch, a healthy snack, or a colorful appetizer for gatherings. I like serving them with a small dish of soy sauce mixed with a tiny bit of wasabi and a few slices of pickled ginger on the side. They pair beautifully with miso soup, edamame, or a simple seaweed salad. If youre feeding a crowd, set up a DIY sushi bar with different fillings and let everyone roll their own.
- Serve with hot green tea or chilled sake for an authentic touch.
- Add a drizzle of spicy mayo or eel sauce on top for extra flavor.
- Pair with a crisp cucumber salad dressed in rice vinegar for a refreshing side.
Save to Pinterest Theres something meditative about rolling sushi at home, the repetition, the focus, the little moment of pride when you slice into a beautiful roll. I hope this becomes one of those recipes you turn to when you want something fresh, fun, and entirely your own.
Recipe FAQs
- → How do I prepare the sushi rice for these rolls?
Rinse the rice until water runs clear, cook with water until absorbed, then mix in rice vinegar, sugar, and salt. Let cool before assembling.
- → What’s the best way to roll the sushi tightly?
Place the fillings evenly near the edge of the rice-covered nori and roll using a bamboo mat, pressing firmly to compact the roll and moisten the edges to seal.
- → Can I add other vegetables to these rolls?
Yes, adding julienned bell peppers, radish, or carrots enhances texture and flavor while keeping the rolls fresh and colorful.
- → What sauces complement avocado cucumber rolls?
Soy sauce or gluten-free tamari works well, and pickled ginger or wasabi can be added for extra zest and heat.
- → Are these sushi rolls suitable for special diets?
They are vegan, dairy-free, and gluten-free when tamari is used, making them a healthy option for various dietary needs.