Avocado Cucumber Sushi Rolls (Printable Version)

Fresh rolls with creamy avocado, crisp cucumber, and a touch of sesame seeds.

# Components:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 ½ cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - ½ 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 option)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Preparation steps:

01 - Rinse sushi rice under cold water until water runs clear, then drain thoroughly.
02 - Combine rice and water in saucepan, bring to boil, cover, reduce heat to low and simmer for 18 to 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 mixture into cooked rice and allow to cool to room temperature.
04 - Place one nori sheet shiny side down on bamboo mat lined with plastic wrap. With wet hands, evenly spread one-quarter of rice over nori, leaving a 1-inch border at top edge.
05 - Arrange avocado, cucumber, and carrot along bottom edge of rice. Sprinkle sesame seeds if desired.
06 - Using bamboo mat, roll tightly away from you, pressing gently to form compact roll. Moisten upper border with water to seal.
07 - With a sharp damp knife, slice each roll into 6 to 8 pieces.
08 - Present with soy sauce or tamari, pickled ginger, and wasabi as desired.

# Expert Advice:

01 -
  • You can make restaurant-quality sushi in your own kitchen without any fancy equipment or years of training.
  • The creamy avocado and crisp cucumber create a texture contrast that keeps every bite interesting.
  • It's endlessly customizable, so you can use whatever vegetables you have on hand and never get bored.
02 -
  • Wet your hands every time you touch the rice, or it will stick to your fingers like glue and make spreading impossible.
  • Don't overfill the rolls or they'll burst open when you try to slice them.
  • A sharp knife is non-negotiable, dull blades will squash the roll and make a mess of the presentation.
03 -
  • Chill your cucumber and carrot sticks in ice water for 10 minutes before rolling, it makes them extra crisp.
  • If you're making multiple rolls, keep the rice covered with a damp towel so it doesn't dry out between batches.
  • Press the avocado slices gently into the rice before rolling to keep them from sliding around.
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