Cucumber Avocado Sushi Rolls (Print Version)
# Ingredients:
→ Sushi Rice Preparation
01 -
2 cups short-grain sushi rice
02 -
2.5 cups water
03 -
60 ml rice vinegar
04 -
2 tablespoons caster sugar
05 -
1 teaspoon fine salt
→ Roll Assembly
06 -
5 nori sheets
07 -
2 medium cucumbers, peeled and cut into thin strips
08 -
2 ripe avocados, peeled, pitted, and cut into thin strips
→ Accompaniments
09 -
Soy sauce, for dipping
10 -
Pickled ginger, optional, for serving
11 -
Wasabi, optional, for serving
# Instructions:
01 -
Place sushi rice in a fine-mesh sieve and rinse under cold running water until water runs clear to remove excess starch.
02 -
Combine rinsed rice and water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until water is absorbed.
03 -
In a small saucepan, heat rice vinegar, caster sugar, and salt over low heat until dissolved. Pour over cooked rice and gently fold to combine. Allow rice to cool to room temperature.
04 -
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking.
05 -
Lay one nori sheet, shiny side down, onto the prepared bamboo mat.
06 -
Wet hands to prevent sticking. Evenly spread a handful of sushi rice over the nori, leaving a 2.5 cm border at the top.
07 -
Arrange a line of cucumber and avocado strips across the centre of the rice.
08 -
Using the bamboo mat, lift the edge of the nori closest to you and roll tightly over the fillings. Continue rolling until sealed, using a little water to moisten the top border for closure.
09 -
With a sharp knife, slice each roll into 6–8 pieces, wiping the blade with a damp cloth between cuts to keep slices clean.
# Notes:
01 -
Wet hands when handling sushi rice to prevent sticking and achieve smooth assembly.
02 -
A damp cloth on the blade ensures precise, clean cuts for each sushi portion.