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Cucumber and Avocado Sushi Rolls Recipe
Ash Tyrrell

Cucumber and Avocado Sushi Rolls Recipe

I’ll be honest—I never thought making sushi at home could be this satisfying until I tried these cucumber and avocado rolls. The first time I rolled the rice and veggies together, I felt like a sushi chef in my own kitchen.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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 nori – Use 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.

Method
 

  1. 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.
  2. 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.
  3. 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 it up using the mat for guidance.
  4. 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.
  5. 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.

Notes

  • 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 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.