Avocado Cucumber Veggie Rolls (Printable)

Fresh avocado and cucumber combine into light, flavorful veggie rolls with a satisfying crunch.

# What You Need:

→ Sushi Rice

01 - 1 cup (7 oz) sushi rice
02 - 1 ½ cups (12 fl oz) water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tbsp toasted sesame seeds (optional)

→ Assembly

10 - 4 sheets nori (seaweed)

→ For Serving

11 - Soy sauce or tamari (for gluten-free)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Directions:

01 - Rinse sushi rice under cold water until clear, then drain thoroughly.
02 - Combine rice and water in a small saucepan, bring to a boil, cover and reduce heat to low; simmer 18-20 minutes until water is absorbed, then remove from heat and let stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a bowl; gently fold into cooked rice and allow to cool to room temperature.
04 - Place one nori sheet shiny side down on a bamboo mat lined with plastic; wet hands and evenly spread one quarter of the rice over nori, leaving a 1-inch border at the top.
05 - Line the bottom edge of the rice with avocado, cucumber, and carrot; sprinkle sesame seeds if using.
06 - Use the mat to roll the sushi tightly away from you, pressing gently; moisten border with water to seal.
07 - With a sharp, damp knife, slice each roll into 6 to 8 pieces.
08 - Serve with soy sauce or tamari, pickled ginger, and wasabi as desired.

# Expert Suggestions:

01 -
  • It's vegan, gluten-free, and so fresh you'll taste why simple ingredients matter.
  • Once you nail the technique, you'll make these rolls whenever you need a healthy meal that actually feels like a treat.
02 -
  • Let the rice cool to room temperature before rolling, or the heat will turn your nori soggy and make the roll fall apart.
  • A damp knife is your secret weapon; it prevents the rice from sticking and dragging, turning what should be a clean slice into a crushed mess.
03 -
  • The water-to-rice ratio is sacred in sushi making; measure carefully and your rolls will have the right texture every time.
  • Toast your nori sheet very briefly over a flame right before using it if you want maximum crispness and deeper umami flavor.
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