Cucumber Avocado Sushi Rolls

If you want a light but satisfying homemade sushi option with clean plant based flavors this cucumber and avocado sushi roll recipe is for you. The combination of creamy avocado and crisp cucumber wrapped in seasoned sushi rice and nori is always a hit at my house especially for easy weeknight meals or fun gatherings.

Every time I make these rolls my family gathers around the table ready to help roll and slice. Even picky eaters always end up taking seconds.

Ingredients

• Sushi rice: Use short grain for the classic sticky texture. Choose shiny plump grains for the best finish
• Water: Needed to cook the rice. Filtered water will give the cleanest flavor
• Rice vinegar: Adds brightness and depth to the rice layer. Look for a mild and clear rice vinegar
• Sugar: Enhances the flavor and brings balance to the vinegar
• Salt: A touch is needed to round out the seasoning
• Nori sheets: These seaweed sheets hold the rolls together. Check for crispness and uniform color
• Cucumbers: Their crunch gives the perfect contrast. Pick firm cucumbers with smooth skin
• Avocados: Rich and creamy for that classic sushi feel. Pick avocados that yield slightly when gently pressed but are not mushy
• Soy sauce: Adds umami and salt. Use a naturally brewed or low sodium option for dipping
• Pickled ginger: A bright palate cleanser. Look for pink or light yellow ginger with a crisp bite
• Wasabi: For a spark of heat. You can use real wasabi paste or horseradish based wasabi from the store

Step-by-Step Instructions

Preparing the Sushi Rice:

Rinsing the Rice Measure out your sushi rice and place it in a fine mesh sieve. Rinse under cold water and massage gently until the water is completely clear. This ensures your rice is fluffy not gummy

Cooking the Rice:

Combine the rinsed rice and measured water in a rice cooker or heavy bottomed saucepan. If using a pot bring to a boil then cover and simmer on low for about eighteen to twenty minutes. Do not remove the lid during cooking as the steam is crucial

Seasoning the Rice:

In a small pan combine the rice vinegar sugar and salt. Heat just until dissolved then pour over your cooked rice. Use a wide flat spatula and fold the rice gently to avoid mashing. Let the seasoned rice cool to room temperature in a shallow bowl

Assembling the Sushi Rolls:

Setting up the Rolling Station Lay out a bamboo sushi mat and cover it with plastic wrap to keep things clean and prevent sticking. Keep a bowl of water nearby to dip your hands

Placing the Nori:

Lay one sheet of nori shiny side down on your mat. The rough side will help rice adhere

Spreading the Rice:

Wet your hands and grab a handful of cooled sushi rice. Evenly spread the rice across the nori sheet using gentle pressure. Leave about one inch uncovered at the top edge for sealing

Adding the Fillings:

Arrange thin strips of cucumber and avocado down the center of the rice. Avoid overfilling so the roll is easy to close

Rolling the Sushi:

Lift the mat’s edge closest to you and fold it up over the fillings. Tuck and press tightly to shape a cylinder as you roll

Sealing the Roll:

Dab your finger in water and wet the naked inch of nori so it sticks to itself as you complete the rolling

Slicing the Roll:

Let the roll rest for a minute. With a sharp knife dipped in water slice the roll into six to eight pieces cleaning the blade between each cut for tidy edges

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My favorite part is watching the rice transform with the tangy sweet vinegar seasoning because it reminds me of sushi nights at my grandmother’s house. She always insisted on using the freshest cucumbers from her garden and I carry on that tradition whenever possible.

Storage Tips

Sushi rolls taste best the day they are made but you can store leftovers in an airtight container lined with a paper towel in the fridge for up to twenty four hours. Keep soy sauce and other condiments separate until serving to avoid soaking. The rice will firm up in the cold so let rolls stand at room temperature for a few minutes before eating for improved texture

Ingredient Substitutions

If you cannot find sushi rice you can use another sticky short grain rice but avoid long grain or basmati rice since it will not hold together well. For a fun twist try adding carrots thinly sliced bell peppers or switching avocado for ripe mango. For a lower carb version use cauliflower rice as the base

Serving Suggestions

Cucumber and avocado rolls can be a showstopping main or a fresh side to accompany cooked sushi or grain bowls. Sprinkle sesame seeds on top for extra texture or serve with a drizzle of spicy mayo for a richer bite. They are perfect for lunchboxes party platters or paired with miso soup and edamame

Cultural and Historical Context

Sushi has roots stretching back centuries in Japan where simple vegetarian fillings like cucumber known as kappa maki have always been popular. Avocado was introduced later after sushi’s spread to California and has become staple in Western style sushi thanks to its rich flavor and mouthfeel. This roll blends both traditions for a modern classic loved worldwide

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Enjoy these rolls fresh for the best taste and gather loved ones for a sushi making session soon. You will love how much fun and flavor these simple rolls bring to your table.

Frequently Asked Questions

→ What type of rice is best for sushi rolls?

Short-grain sushi rice is ideal for its sticky texture, helping the rolls hold together and absorb flavors well.

→ How do I keep the rice from sticking to my hands?

Wet your hands with water before handling the rice. This prevents excessive sticking during assembly.

→ Can I add other fillings to the rolls?

Yes, ingredients such as carrots, bell peppers, or tofu can be included for added flavor and variety.

→ How do I achieve clean slices when cutting the rolls?

Use a very sharp knife and wipe it with a damp cloth between cuts to prevent sticking and ensure neat pieces.

→ Is sushi rice served warm or cold in the rolls?

Sushi rice should be cooled to room temperature before using to maintain proper texture and prevent soggy nori.