Description
This Avocado Sushi Roll recipe offers a fresh, vibrant take on classic sushi with creamy avocado, crunchy carrots, and cucumber wrapped in seasoned sushi rice and nori sheets. Perfect for a light, healthy meal or appetizer, these rolls are easy to make at home and can be customized with optional toppings like sriracha mayo and toasted sesame seeds for added flavor and texture.
Ingredients
Scale
Main Ingredients
- 4 cups seasoned sushi rice (cooked)
- 1 small avocado (sliced)
- 1 small carrot (julienned)
- 1 small cucumber (julienned)
- 4 sheets nori (roasted)
Optional Ingredients
- Salt (optional, to taste)
- Toasted sesame seeds (for garnish)
- Sriracha Mayo (for drizzling)
Instructions
- Prepare Ingredients: Prepare seasoned sushi rice according to your recipe or package instructions. Slice the avocado into thin slices, julienne the carrot, and julienne the cucumber. Set all aside for assembling.
- Spread Rice on Nori: Place one sheet of nori on a bamboo sushi rolling mat with the rough side facing up. Add 1 cup of sushi rice onto the nori and spread it evenly, covering the surface except for a ½-inch strip furthest from you to allow sealing. Wet your fingertips to prevent sticking while spreading the rice.
- Add Fillings: Near the edge closest to you and slightly off-center, arrange a few carrot strips, one-quarter of the avocado slices, and some cucumber pieces. Sprinkle a little salt if desired to enhance flavor.
- Roll the Sushi: Starting at the edge closest to you, carefully lift the sushi mat over the fillings and roll tightly away from you, applying gentle pressure to keep the roll firm. Continue rolling until fully sealed.
- Seal the Roll: Wet your fingers and run them along the ½-inch uncovered strip of nori at the edge to moisten it, then complete the seal of the sushi roll. Repeat the process with the remaining nori sheets and fillings to make four rolls total.
- Slice the Sushi Rolls: Using a sharp chef’s knife dipped in cold water, cut each sushi roll into 8-10 bite-sized pieces. Rinse the knife between cuts to prevent sticking and maintain clean slices.
- Finish and Serve: Drizzle the sushi rolls with sriracha mayo if desired, and sprinkle with toasted sesame seeds. Serve alongside wasabi, pickled ginger, and soy sauce for dipping. Enjoy your fresh homemade avocado sushi rolls!
Notes
- Wet your hands and knife often to prevent sticking when working with sticky sushi rice.
- Use very fresh avocado to prevent browning and maintain creaminess.
- Feel free to customize fillings by adding other vegetables or fruits like bell peppers or mango for variation.
- Sushi rice seasoning usually consists of rice vinegar, sugar, and salt; adjust to taste.
- Sriracha mayo can be made by mixing mayonnaise with sriracha sauce for a spicy kick.
- Use a sharp knife to get clean, neat slices of sushi rolls.
