Avocado cucumber sushi rolls have become a regular in my kitchen because they’re simple, fresh, and satisfying. I appreciate how the creamy avocado contrasts with the crisp cucumber, creating a nice balance of textures in every bite. Making these rolls at home lets me control the ingredients and enjoy sushi without needing a special trip to a restaurant.

I usually serve these as a light lunch or an appetizer when friends come over. The clean flavors and subtle aroma of rice vinegar in the sushi rice make the rolls inviting without being overpowering. Rolling sushi is a bit of a hands-on process, but it’s straightforward once you get the hang of it.

The texture is key here: tender rice, smooth avocado, and crunchy cucumber wrapped in nori. It’s a refreshing dish that feels both nourishing and indulgent. Plus, it’s a great way to enjoy sushi that’s vegetarian and customizable.

Quick Facts

Why You’ll Love It

This avocado cucumber sushi roll recipe is a staple for its fresh flavors and easy preparation. It’s perfect for a quick homemade sushi experience without raw fish. Here’s why it stands out:

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

Gather these fresh ingredients to make your avocado cucumber sushi rolls. The quality of your rice and produce will make a big difference in the final taste.

• 1 cup sushi rice (short-grain rice)
• 1 1/4 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori (seaweed)
• 1 ripe avocado, peeled, pitted, and sliced into thin strips
• 1/2 English cucumber, peeled and cut into thin matchsticks
• Soy sauce, for serving
• Pickled ginger, for serving (optional)
• Wasabi, for serving (optional)

Step-by-Step Instructions

Follow these steps carefully to prepare the sushi rice and assemble your avocado cucumber rolls. Taking your time with the rice and rolling will yield the best results.

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and water in a pot, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed.
3. Remove from heat and let the rice sit covered for 10 minutes to steam.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Let rice cool to room temperature.
5. Place a bamboo sushi mat on a clean surface and lay one sheet of nori shiny side down.
6. Wet your hands to prevent sticking and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch gap at the top edge.
7. Arrange a few avocado slices and cucumber matchsticks in a line about 1 inch from the bottom edge of the rice.
8. Using the sushi mat, carefully roll the nori over the filling, pressing gently but firmly to shape a tight roll. Seal the edge with a little water.
9. Repeat with remaining ingredients to make 4 rolls.
10. Using a sharp, wet knife, slice each roll into 4 pieces.
11. Serve immediately with soy sauce, pickled ginger, and wasabi if desired.

Chef Tips

Here are some tips to help you get perfect sushi rolls with minimal fuss. These tricks improve texture and ease the rolling process.

• Use a sharp knife dipped in water for clean slices without squashing the roll.
• Don’t overfill the rolls to avoid tearing the nori.
• Allow the rice to cool before spreading to prevent sogginess.
• Keep a bowl of water nearby to wet your hands and knife.
• Practice rolling gently but firmly to keep the roll tight.

Substitutions

If you want to vary the ingredients or accommodate what’s available, here are some easy substitutions that work well.

• Replace avocado with ripe mango for a sweeter flavor.
• Use zucchini strips instead of cucumber for a milder crunch.
• Swap sushi rice with short-grain brown rice for more fiber.
• Try soy paper instead of nori for a different texture.
• Add cream cheese or sprouts for extra creaminess or crunch.

Storage & Reheating

Sushi rolls are best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them properly.

• Wrap leftover rolls tightly in plastic wrap to prevent drying out.
• Store in an airtight container in the refrigerator for up to 24 hours.
• Avoid freezing sushi rolls as the texture will degrade.
• Refrigerate rather than reheat; sushi is typically served cold or room temperature.

Perfect Pairings

Pair your avocado cucumber sushi rolls with these complementary dishes and drinks to create a balanced meal.

• Lightly brewed green tea or jasmine tea
• Miso soup as a warm starter
• Edamame sprinkled with sea salt
• A crisp cucumber salad with rice vinegar dressing

FAQs

Here are answers to common questions about making and enjoying avocado cucumber sushi rolls.

Nutritional Note

This recipe is moderate in calories, providing healthy fats from avocado and carbohydrates from sushi rice. It is low in saturated fat and contains no cholesterol.