Avocado Roll Recipe
Japanese · Main course · 35 min total
A simple and fresh avocado roll that's perfect as a light lunch or appetizer, featuring creamy avocado wrapped in nori with seasoned sushi rice.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (dried seaweed)
- 1 large ripe avocado, sliced
- 1/2 cucumber, julienned
- 1 tablespoon sesame seeds (optional)
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving
Instructions
- Rinse sushi rice in cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Fold into the cooked rice using a wooden spatula. Fan the rice to cool it to room temperature.
- Place a nori sheet shiny side down on a bamboo sushi mat. Spread about 1/2 cup of rice evenly over nori, leaving a 1-inch strip at the top edge. Sprinkle sesame seeds over rice if using.
- Lay avocado slices and cucumber strips horizontally across the center of the rice.
- Using the mat, roll the nori tightly away from you, applying gentle pressure. Seal the edge with a little water.
- Repeat with remaining ingredients. Slice each roll into 6-8 pieces using a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.
Tips
- Use a sharp knife to cut rolls; wipe blade clean between cuts.
- Store leftover rolls in an airtight container in the fridge for up to 1 day.
- For a vegan version, ensure sugar is vegan-friendly.
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