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Cucumber and Avocado Sushi Roll Recipe

This Cucumber and Avocado Sushi Roll is a light, refreshing, and satisfying dish perfect for sushi lovers. With creamy avocado, crisp cucumber, and perfectly seasoned rice, this roll is simple to make and ideal for a homemade sushi night.

Equipment

  • Bamboo sushi mat
  • Plastic wrap (to cover the sushi mat)
  • Sharp knife
  • Cutting board
  • Small bowl of water with a splash of rice vinegar (for wetting hands)

Ingredients

  • 1 cup sushi rice uncooked
  • 1 1/4 cups water for cooking rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 ripe avocado sliced
  • 1 medium cucumber cut into thin strips
  • 4 sheets of nori seaweed
  • Soy sauce pickled ginger, and wasabi (for serving)

Instructions

  • Prepare the Sushi Rice:
  • Rinse the sushi rice under cold water until the water runs clear.
  • Cook the rice according to the package instructions. Once done, let it cool slightly.
  • Mix the rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice, ensuring it’s evenly coated. Set aside to cool completely.
  • Prepare the Filling:
  • Peel and slice the avocado into thin strips.
  • Cut the cucumber into thin matchstick-like pieces.
  • Assemble the Roll:
  • Lay a sheet of nori, shiny side down, on the bamboo mat covered with plastic wrap.
  • Wet your hands with the water-vinegar mixture to prevent sticking. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
  • Place a few slices of avocado and cucumber horizontally about 1 inch from the bottom edge of the rice.
  • Roll the Sushi:
  • Use the bamboo mat to gently roll the sushi, starting from the edge closest to you. Roll tightly, pressing as you go to form a firm roll. Seal the edge with a bit of water.
  • Slice the Roll:
  • Use a sharp knife to cut the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to keep it clean.
  • Serve:
  • Arrange the sushi rolls on a plate. Serve with soy sauce, pickled ginger, and wasabi on the side.