Cucumber and Avocado Sushi Roll

Name: Cucumber and Avocado Sushi Roll
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 cup sushi rice (rinsed); 2 cup water (for cooking rice); 1/4 cup rice vinegar; 2 tablespoon sugar; 1 teaspoon salt; 4 sheets nori; 1 medium cucumber (cut into thin strips); 2 large avocados (peeled and sliced); 1 tablespoon sesame seeds (optional)

60 min 4 servings Medium

All Recipes

Enjoy a refreshing homemade cucumber and avocado sushi roll with this easy-to-follow recipe, perfect for sushi lovers.

Prep

30 min

Cook

20 min

Total

60 min

Servings

Difficulty

Medium

Sushi, a quintessential Japanese dish, has gained immense popularity worldwide, and this cucumber and avocado sushi roll is perfect for those who appreciate lighter, vegetarian options. The combination of crunchy cucumber and creamy avocado wrapped in seasoned sushi rice offers a delightful textural contrast. This version is straightforward for beginners and perfect for a quick, refreshing meal. This sushi recipe is for anyone who wants to enjoy the art of sushi-making at home without the need for raw fish. It's ideal for vegetarians, sushi novices, or anyone looking to explore simple yet delicious sushi rolls. With fresh ingredients and a few handy tips, you'll master the art of rolling sushi in no time.

Instructions

Prepare the sushi rice

Combine sushi rice and water in a pot. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until water is absorbed. Let stand covered for 10 minutes.

Pro tip: Do not uncover the pot during cooking to ensure even steaming.

Season the rice

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Let cool to room temperature.

Pro tip: Use a wooden spoon to avoid breaking the rice grains.

Prepare the fillings

Cut cucumber into thin strips and slice the avocados.

Pro tip: Use ripe avocados for the best creamy texture.

Lay out the nori

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Pro tip: If you don't have a sushi mat, use a clean kitchen towel.

Spread the rice

With wet hands, spread a thin, even layer of rice over the nori, leaving a 2 cm (1 inch) border at the top.

Pro tip: Press gently to avoid smashing the rice.

Add the fillings

Place cucumber strips and avocado slices across the center of the rice.

Pro tip: Sprinkle sesame seeds for added flavour and crunch.

Roll the sushi

Using the mat, roll the nori tightly around the fillings. Moisten the border to seal.

Pro tip: Apply even pressure while rolling to keep the fillings intact.

Slice the rolls

With a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Pro tip: Chill the rolls briefly to make slicing easier.

💡

Tips & Tricks

Use a sharp knife for clean cuts.
Wet your hands to handle sticky rice easily.
Chill the rolls before cutting for better shape.

Frequently Asked Questions

How many calories are in cucumber and avocado sushi?

Each serving of cucumber and avocado sushi contains approximately 250 calories.

Can I make cucumber and avocado sushi without a sushi mat?

Yes, you can use a clean kitchen towel as an alternative to a sushi mat.

What is the best type of rice for sushi?

Sushi rice or short-grain rice is best for making sushi due to its sticky nature.

How long can I store cucumber and avocado sushi?

Store the sushi in the refrigerator for up to 24 hours, but it's best enjoyed fresh.

Can I add other ingredients to the sushi rolls?

Yes, feel free to add other vegetables like bell peppers or carrots for variety.

Serving Suggestions

Serve your cucumber and avocado sushi rolls with soy sauce, pickled ginger, and wasabi for an authentic experience. This dish pairs wonderfully with miso soup or a light seaweed salad. You can prepare the sushi rolls a few hours in advance; keep them refrigerated until ready to serve. Store any leftovers in the refrigerator for up to 24 hours, though they're best enjoyed fresh.

Nutrition per serving

250

Calories

Protein

Fat

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