Avocado Cucumber Sushi Rolls (Printable Version)

Light, fresh avocado and cucumber sushi rolls with a crisp, creamy texture for any occasion.

# What You 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 nori sheets

→ For Serving

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

# Directions:

01 - Rinse sushi rice under cold water until water runs clear and drain thoroughly.
02 - Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and 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 and gently fold into cooked rice. Allow rice to cool to room temperature.
04 - Place a nori sheet shiny side down on a bamboo sushi mat lined with plastic wrap. With wet hands, spread one quarter of the rice evenly on the nori, leaving a 1-inch (2.5 cm) border at the top.
05 - Arrange sliced avocado, julienned cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
06 - Using the bamboo mat, roll the sushi tightly away from you, pressing gently to form a compact roll. Moisten the exposed nori border to seal.
07 - Using a sharp, damp knife, cut each roll into 6 to 8 equal pieces.
08 - Present with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Advice:

01 -
  • It's vegan, gluten-free, and dairy-free, yet tastes indulgent enough to serve to anyone without apologies.
  • Once you master rolling, you'll find yourself making these constantly because they're faster than ordering takeout.
  • The combination of creamy avocado and snappy cucumber is naturally satisfying and somehow feels like self-care on a plate.
02 -
  • The rice needs to cool to room temperature before you roll, or the heat will make the nori soggy and ruin everything—I learned this the hard way with a batch that fell apart.
  • A damp, sharp knife is non-negotiable for clean slices; a dull or dry knife will compress the roll and make it look messy.
  • Overstuffing is the fastest path to frustration—less filling makes tighter, prettier rolls that hold together beautifully.
03 -
  • Buy the best nori you can afford—it should smell fresh and briny, not fishy or stale, and a single sheet should be so delicate it's almost translucent.
  • A proper sushi mat costs almost nothing and makes the difference between struggling and gliding; bamboo ones are traditional and work beautifully if treated gently.
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