Avocado Cucumber Veggie Rolls (Printable)

Fresh avocado and cucumber combined with sushi rice for a light, flavorful bite perfect anytime.

# Ingredient List:

→ 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 the sushi rice under cold water until water runs clear, then drain thoroughly.
02 - Combine rice and water in a saucepan, bring to a boil. Cover, reduce heat to low, and simmer for 18 to 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 this mixture into the cooked rice and allow it to cool to room temperature.
04 - Place one nori sheet 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 sliced avocado, julienned cucumber, and carrot sticks along the bottom edge of the rice. Sprinkle with toasted sesame seeds if using.
06 - Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure for a compact roll. Moisten the border edge with water to seal.
07 - With a sharp, damp knife, cut the roll into 6 to 8 uniform pieces.
08 - Serve the rolls with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Advice:

01 -
  • You dont need any fancy skills or equipment beyond a bamboo mat and a sharp knife.
  • The ingredients are simple, fresh, and you probably already have most of them.
  • These rolls are endlessly customizable so you can use whatever veggies you have on hand.
  • They make you feel like a sushi chef even if its your first time rolling anything.
02 -
  • Wet your hands every time you touch the rice or it will stick to your fingers like glue and make spreading impossible.
  • Dont overfill the rolls or theyll split open when you try to slice them, less is always more here.
  • Let the rice cool completely before rolling or the heat will make the nori limp and impossible to work with.
  • Use a very sharp knife and wipe it with a damp towel between cuts for clean edges.
03 -
  • Invest in a bamboo sushi mat, theyre cheap and make rolling so much easier than trying to do it freehand.
  • If your rice is too sticky to spread, dip your fingers in a bowl of water with a splash of rice vinegar to keep things smooth.
  • Toast your nori lightly over a gas flame or in a dry pan for a few seconds to make it extra crisp and flavorful.
  • Practice makes perfect, so dont stress if your first few rolls look wonky, they all taste delicious anyway.
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