Cucumber Avocado Maki Rolls with Spicy Sriracha Mayo
Cucumber Avocado Maki Rolls with Spicy Sriracha Mayo
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, uncooked
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Rolls
- 6 nori sheets
- 2 avocado, ripe, pitted and sliced into 1/4-inch strips
- 1 cucumber, English or regular, peeled, seeded, and sliced into thin strips
- 2 tablespoons sesame seeds, toasted, optional
For the Spicy Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon lime juice
For Serving
- 1/4 cup soy sauce, as needed
- 1 tablespoon wasabi, as needed
- 1/4 cup pickled ginger, as needed
Instructions
- 1
Prepare the Sushi Rice: Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well. Combine the rinsed rice and 1 3/4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min
- 2
Season the Rice: While the rice is resting, combine the rice vinegar, granulated sugar, and salt in a small bowl. Heat gently in the microwave for 15-30 seconds or on the stovetop until the sugar and salt are fully dissolved. Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the seasoning, fanning the rice to cool it quickly. Continue until the rice is shiny and cooled to room temperature.
⏱️ 10 min
- 3
Prepare Fillings: Halve the ripe avocados, remove the pits, scoop out the flesh, and slice into 1/4-inch thick strips. Peel the cucumber (if desired), cut it in half lengthwise, scoop out the seeds with a spoon, and slice into thin strips, about 1/4-inch thick and the length of a nori sheet.
⏱️ 10 min
- 4
Make the Spicy Sriracha Mayo: In a small bowl, combine the mayonnaise, sriracha, and lime juice. Stir until well combined. Set aside.
⏱️ 2 min
- 5
Set Up Rolling Station: Place a bamboo sushi mat on a clean work surface. Have a small bowl of water nearby for wetting your hands (tezu water) and a clean, damp cloth for wiping your sharp knife.
⏱️ 2 min
- 6
Assemble the Rolls (Rice Layer): Place one nori sheet, shiny side down, on the bamboo mat with the longer edge facing you. Dip your hands in the tezu water to prevent the rice from sticking. Take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1/2-inch strip bare at the top edge (the edge furthest from you). If using, sprinkle toasted sesame seeds over the rice.
⏱️ 3 min
- 7
Assemble the Rolls (Filling): Arrange a line of avocado strips and cucumber strips horizontally across the center of the rice, about 1 inch from the bottom edge. Drizzle a thin line of spicy sriracha mayo over the fillings. Be careful not to overfill the roll.
⏱️ 1 min
- 8
Roll the Maki: Using the bamboo mat, lift the edge closest to you and carefully roll it over the filling, pressing gently to create a tight cylinder. Continue rolling, pulling the mat back as you go, until the roll is complete. Moisten the bare edge of the nori with a little water to seal the roll. Gently press to secure the roll.
⏱️ 2 min
- 9
Slice the Rolls: Place the rolled sushi seam-side down on a cutting board. Moisten a sharp knife with water (and wipe clean between cuts) to prevent sticking. Cut the roll in half, then cut each half into 3 or 4 equal pieces (resulting in about 6-8 pieces per roll). Repeat for the remaining nori sheets and fillings.
⏱️ 2 min
- 10
Serve: Arrange the maki rolls on a serving platter. Serve immediately with soy sauce, wasabi, pickled ginger, and the spicy sriracha mayo, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Avocado Maki Rolls with Spicy Sriracha Mayo
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, uncooked
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Rolls
- 6 nori sheets
- 2 avocado, ripe, pitted and sliced into 1/4-inch strips
- 1 cucumber, English or regular, peeled, seeded, and sliced into thin strips
- 2 tablespoons sesame seeds, toasted, optional
For the Spicy Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon lime juice
For Serving
- 1/4 cup soy sauce, as needed
- 1 tablespoon wasabi, as needed
- 1/4 cup pickled ginger, as needed
Instructions
- 1
Prepare the Sushi Rice: Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well. Combine the rinsed rice and 1 3/4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min - 2
Season the Rice: While the rice is resting, combine the rice vinegar, granulated sugar, and salt in a small bowl. Heat gently in the microwave for 15-30 seconds or on the stovetop until the sugar and salt are fully dissolved. Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the seasoning, fanning the rice to cool it quickly. Continue until the rice is shiny and cooled to room temperature.
⏱️ 10 min - 3
Prepare Fillings: Halve the ripe avocados, remove the pits, scoop out the flesh, and slice into 1/4-inch thick strips. Peel the cucumber (if desired), cut it in half lengthwise, scoop out the seeds with a spoon, and slice into thin strips, about 1/4-inch thick and the length of a nori sheet.
⏱️ 10 min - 4
Make the Spicy Sriracha Mayo: In a small bowl, combine the mayonnaise, sriracha, and lime juice. Stir until well combined. Set aside.
⏱️ 2 min - 5
Set Up Rolling Station: Place a bamboo sushi mat on a clean work surface. Have a small bowl of water nearby for wetting your hands (tezu water) and a clean, damp cloth for wiping your sharp knife.
⏱️ 2 min - 6
Assemble the Rolls (Rice Layer): Place one nori sheet, shiny side down, on the bamboo mat with the longer edge facing you. Dip your hands in the tezu water to prevent the rice from sticking. Take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1/2-inch strip bare at the top edge (the edge furthest from you). If using, sprinkle toasted sesame seeds over the rice.
⏱️ 3 min - 7
Assemble the Rolls (Filling): Arrange a line of avocado strips and cucumber strips horizontally across the center of the rice, about 1 inch from the bottom edge. Drizzle a thin line of spicy sriracha mayo over the fillings. Be careful not to overfill the roll.
⏱️ 1 min - 8
Roll the Maki: Using the bamboo mat, lift the edge closest to you and carefully roll it over the filling, pressing gently to create a tight cylinder. Continue rolling, pulling the mat back as you go, until the roll is complete. Moisten the bare edge of the nori with a little water to seal the roll. Gently press to secure the roll.
⏱️ 2 min - 9
Slice the Rolls: Place the rolled sushi seam-side down on a cutting board. Moisten a sharp knife with water (and wipe clean between cuts) to prevent sticking. Cut the roll in half, then cut each half into 3 or 4 equal pieces (resulting in about 6-8 pieces per roll). Repeat for the remaining nori sheets and fillings.
⏱️ 2 min - 10
Serve: Arrange the maki rolls on a serving platter. Serve immediately with soy sauce, wasabi, pickled ginger, and the spicy sriracha mayo, if desired.
⏱️ 1 min