I’ll be honest—I never thought making Cucumber and Avocado Sushi Rolls Recipe at home could be this satisfying until I tried these Cucumber and Avocado Sushi Rolls Recipe. The first time I rolled the rice and veggies together, I felt like a sushi chef in my own kitchen. There’s something so refreshing about the crisp cucumber paired with creamy avocado, all wrapped in tender nori.

I love how simple ingredients can come together to create such a beautiful dish. After making these rolls, I couldn’t stop thinking about the endless variations I could try next, much like experimenting with a Ground Sausage and Rice Skillet Recipe for a hearty meal.

Ingredients

Here’s what you’ll need for these light, refreshing sushi rolls. I’ve included some tips to get the best flavor and texture:

1 cup sushi rice – Rinse thoroughly to remove excess starch for a fluffy, sticky texture.
1 1/4 cups water – Use filtered water if possible to keep the rice tasting clean.
1 tablespoon rice vinegar – Adds a mild tang that balances the flavors.
1 teaspoon sugar – Enhances the rice without making it overly sweet.
1/2 teaspoon salt – Just enough to bring out all the flavors.
4 sheets of nori – Use the shiny side up; it’s more pliable and holds better.
1/2 cucumber, julienned – I like using seedless cucumbers to avoid extra water.
1 ripe avocado, sliced – Choose a firm but ripe avocado for creamy texture.
Soy sauce, pickled ginger, and wasabi for serving – Optional, but they bring that authentic sushi experience.

Note: several servings

Variations

You can tweak this recipe to suit your taste or dietary needs:

Dairy-free: This recipe is naturally dairy-free, so no swaps needed.
Low-sodium: Use reduced-sodium soy sauce or coconut aminos.
Extra flavor: Add a sprinkle of sesame seeds, spicy mayo, or pickled radish inside. You can also enjoy similar rich flavors with a Cajun Shrimp and Crab Mac and Cheese Recipe.
Vegan options: Add thin carrot or bell pepper strips for more color and crunch.

Cooking Time

Making these rolls is quick and satisfying:

Prep Time: 20 minutes – Mostly washing and slicing vegetables.
Cooking Time: 20 minutes – Cooking and seasoning the rice perfectly.
Total Time: 40 minutes – Enough to enjoy fresh, homemade sushi.

Equipment You Need

Rice cooker or pot – For perfectly cooked sushi rice.
Bamboo sushi mat – Helps you roll sushi evenly and tightly.
Sharp knife – Ensures clean, neat slices without squishing the rolls.
Cutting board – For slicing vegetables and avocado safely.
Small bowl of water – Keeps your hands and knife from sticking to rice.

How to Make Cucumber and Avocado Sushi Rolls

Prepare the Rice

Start by rinsing the sushi rice under cold water until it runs clear. Cook it with water, then gently fold in rice vinegar, sugar, and salt while it’s still warm. Let it cool to room temperature before rolling.

Prepare the Vegetables

Julienne the cucumber and slice the avocado evenly. I like to keep the avocado slightly firm, so it holds its shape inside the roll. You can also lightly pat the cucumber to remove extra moisture.

Assemble the Sushi Rolls

Place a sheet of nori shiny side down on the bamboo mat. Spread a thin layer of rice, leaving about 1 inch at the top. Lay the cucumber and avocado slices across the center and carefully roll them up using the mat for guidance.

Slice the Rolls

Use a sharp, wet knife to cut the sushi roll into 6–8 pieces. Clean the knife between cuts to maintain neat edges. I find that wetting the blade slightly prevents the rice from sticking.

Serve and Enjoy

Arrange the rolls on a plate and serve with soy sauce, pickled ginger, and a dab of wasabi. I love drizzling a little sesame oil on top for an extra flavor boost.

Additional Tips for Making This Recipe Better

After making these rolls a few times, I’ve picked up a few tricks:

I always rinse the rice at least 3–4 times to remove starch for a perfect texture.
Using a bamboo mat makes rolling easier, but I lightly wrap it in plastic wrap first.
Keep a small bowl of water nearby—wetting your hands prevents rice from sticking.
Let the avocado ripen just enough; too soft, and it’ll mash in the roll.
Slice with a sharp, wet knife to make every piece look professional.

How to Serve Cucumber and Avocado Sushi Rolls

These rolls are as much about presentation as taste. Arrange them neatly in a line or a circle for a restaurant-style look. Garnish with a sprinkle of sesame seeds, thinly sliced green onions, or a drizzle of soy sauce. You can even serve them on a bamboo sushi tray to impress your guests. I like pairing them with a light green tea or a small bowl of miso soup.

Nutritional Information

Here’s a quick glance at the nutrition for a serving of 6–8 sushi pieces:

Calories: 150–200 per serving – Light and filling without being heavy.
Protein: 3–4 grams – Mainly from rice and nori.
Carbohydrates: 30–35 grams – From perfectly cooked sushi rice.
Fat: 5–7 grams – Mostly healthy fats from avocado.

Make Ahead and Storage

Storing

You can keep the rolls in an airtight container in the fridge for up to 24 hours. I find they stay fresh best if kept tightly wrapped in plastic to prevent drying.

Freezing

Sushi doesn’t freeze well because the rice texture changes, so I recommend making it fresh. I’ve tried freezing, and the rolls become mushy.

Reheating

Avoid microwaving sushi. If you want warm rice, make it fresh, then assemble the rolls right before serving.

Why You’ll Love This Recipe

Making these rolls is a joy, and here’s why I think you’ll love them too:

Easy to make: Even if you’ve never rolled sushi, the steps are simple and straightforward.
Fresh and healthy: Full of fiber, vitamins, and healthy fats from avocado and cucumber.
Versatile: You can add or swap ingredients to suit your taste or dietary needs.
Eye-catching: Perfect for dinner parties or special occasions with friends.
Customizable flavors: I love experimenting with sesame seeds, spicy mayo, or pickled vegetables for extra taste.

Ash Tyrrell