Cucumber and Avocado Sushi Rolls
Cucumber and Avocado Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice, rinsed and drained
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Rolls
- 4 nori sheets
- 1 cucumber, julienned
- 1 avocado, sliced thinly
- 2 tablespoons sesame seeds, toasted, for garnish (optional)
For Serving
- as needed soy sauce
- as needed pickled ginger
- as needed wasabi
Instructions
- 1
Cook the sushi rice: Combine rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
Prepare the sushi vinegar: While the rice is cooking, gently heat rice vinegar, sugar, and salt in a small saucepan until sugar and salt are dissolved. Do not boil.
⏱️ 5 min•🌡️ 150
- 3
Season the rice: Transfer the cooked rice to a large, non-metallic bowl. Gradually pour the sushi vinegar mixture over the rice, using a wooden spoon or spatula to gently fold and cut the vinegar into the rice. Fan the rice as you mix to cool it down and give it a glossy sheen. Cover with a damp cloth until ready to use.
⏱️ 10 min
- 4
Assemble the rolls: Place a nori sheet, shiny side down, on a bamboo sushi mat. Wet your hands slightly to prevent sticking and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange a strip of julienned cucumber and sliced avocado horizontally across the rice, about one-third of the way up from the bottom.
⏱️ 10 min
- 5
Roll the sushi: Using the bamboo mat, carefully lift the bottom edge of the nori and roll it tightly over the filling. Continue rolling, applying gentle pressure, until you reach the top border. Moisten the top border with a little water to seal the roll.
⏱️ 5 min
- 6
Slice and serve: Using a sharp, wet knife, slice each roll into 6-8 pieces. Garnish with toasted sesame seeds if desired. Serve immediately with soy sauce, pickled ginger, and wasabi.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber and Avocado Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice, rinsed and drained
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Rolls
- 4 nori sheets
- 1 cucumber, julienned
- 1 avocado, sliced thinly
- 2 tablespoons sesame seeds, toasted, for garnish (optional)
For Serving
- as needed soy sauce
- as needed pickled ginger
- as needed wasabi
Instructions
- 1
Cook the sushi rice: Combine rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
Prepare the sushi vinegar: While the rice is cooking, gently heat rice vinegar, sugar, and salt in a small saucepan until sugar and salt are dissolved. Do not boil.
⏱️ 5 min•🌡️ 150 - 3
Season the rice: Transfer the cooked rice to a large, non-metallic bowl. Gradually pour the sushi vinegar mixture over the rice, using a wooden spoon or spatula to gently fold and cut the vinegar into the rice. Fan the rice as you mix to cool it down and give it a glossy sheen. Cover with a damp cloth until ready to use.
⏱️ 10 min - 4
Assemble the rolls: Place a nori sheet, shiny side down, on a bamboo sushi mat. Wet your hands slightly to prevent sticking and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange a strip of julienned cucumber and sliced avocado horizontally across the rice, about one-third of the way up from the bottom.
⏱️ 10 min - 5
Roll the sushi: Using the bamboo mat, carefully lift the bottom edge of the nori and roll it tightly over the filling. Continue rolling, applying gentle pressure, until you reach the top border. Moisten the top border with a little water to seal the roll.
⏱️ 5 min - 6
Slice and serve: Using a sharp, wet knife, slice each roll into 6-8 pieces. Garnish with toasted sesame seeds if desired. Serve immediately with soy sauce, pickled ginger, and wasabi.
⏱️ 5 min