Avocado Cucumber Veggie Rolls (Printable)

Fresh avocado and cucumber combine for a light, flavorful sushi roll with crisp texture and healthy appeal.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tablespoon 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 the water runs clear; drain thoroughly.
02 - Combine rice and water in a saucepan; bring to a boil, cover, reduce heat to low, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl; gently fold the mixture into the cooked rice. Allow rice to cool to room temperature.
04 - Place a nori sheet shiny side down on a bamboo rolling mat lined with plastic wrap. With wet hands, evenly spread one-quarter of the rice over the nori, leaving a 1-inch border at the top.
05 - Arrange avocado slices, julienned cucumber, and carrot sticks (if using) in a line along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
06 - Using the mat, tightly roll the sushi away from you, pressing gently to form a compact roll. Moisten the top border with water to seal.
07 - With a sharp, damp knife, slice each roll into 6 to 8 pieces.
08 - Arrange sushi pieces on a plate and serve with soy sauce or tamari, pickled ginger, and wasabi as desired.

# Expert Tips:

01 -
  • These rolls come together in under an hour, no special equipment required
  • The combination of creamy avocado and cool cucumber feels like eating pure lightness
  • Youll feel quietly accomplished serving something that looks impressive but is actually forgiving and fun to make
02 -
  • Rice must be completely cool before rolling. Warm rice creates condensation inside the roll and makes nori tough and chewy within minutes.
  • Less filling is more. Overstuffing seems generous but makes rolling difficult and pieces fall apart. A thin line of vegetables creates clean, elegant rolls.
  • The wet knife technique matters. Clean, damp cuts produce neat pieces. A dry, sticky knife crushes the rice and leaves ragged edges.
03 -
  • Warm your nori briefly in a dry pan before rolling. This makes it more pliable and less likely to crack.
  • Place a damp paper towel over your finished rolls while you work. This prevents the rice from drying out and the nori from curling.
  • Invest in a very sharp knife. A dedicated sushi knife is ideal, but any sharp blade will work. Dull knives crush delicate rolls.
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