Avocado Sushi Roll

5 from 8 votes

Making sushi at home might seem intimidating, but it is actually pretty easy! With just a bit of practice, you will be rolling these delicious vegan avocado sushi rolls that taste like they came from any of the top sushi restaurants. The best part is that I have them ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Japanese

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 345kcal

Author: Anjali Shah

Equipment

Bamboo Sushi Mat

Ingredients

Sushi Wrap & Filling

2 avocados sliced
6 nori sheets

Sushi Rice

3 cups sushi rice
3½ cup water
3 tbsp rice wine vinegar
1 tbsp sugar
½ tsp salt

To Serve

Instructions

To Prepare The Sushi Rice

Place the rice into a strainer and wash under cold running water until the water becomes clear.
Transfer the rice to a pot with the 3½ cups of water. Bring to a boil.
Reduce heat, stir, cover and cook on a low heat for 10-15 minutes or until the water has been absorbed and the rice is soft.
While the rice is still hot add the vinegar, sugar and salt and gently stir through the rice.
Spread the rice in an even layer on a baking tray to cool.

To Make The Avocado Sushi

Lay a sushi mat on a flat surface with the bamboo sticks running horizontally.
Next, place a nori sheet with the shiny side down on top of the sushi mat.
Spread ½ - ⅔ cup of cooked rice over the nori sheet in an even layer, leaving about a ½ an inch of space at the edge furthest away from you.
Arrange a layer of sliced avocado down the center of the rice.
Take the edge of the sushi mat closest to you and begin to roll it over the avocado.
Using your hands, tuck and roll the sushi firmly to form a long roll.
Using a sharp serrated knife cut into 8 pieces.
Repeat with remaining ingredients.
Serve and enjoy immediately

Video

https://youtu.be/kDsakhIUVIw

Notes

My #1 Secret Tip for making this avocado sushi roll recipe is to let the rolls cool completely before I slice them. Warm rice is soft and sticky, and it can cling to the knife and press the roll out of shape. I discovered this on a night when my kids kept asking if the sushi was ready, and I rushed the slicing. The rolls looked a bit messy, so now I always give them a moment to cool on the counter. Once the rice firms up, the knife glides through smoothly, the slices stay neat, and the whole roll holds together.
Use The Correct Rice: I always use short-grain sushi rice and make sure to cook it properly so it has the perfect sticky texture to hold my avocado sushi rolls together.
Don’t Overfill: I don’t overfill my sushi avocado rolls, sticking to just two or three fillings. This helps me roll the avocado maki tightly every time.
Rolling Technique: I roll my sushi gently but firmly on the bamboo mat. Pressing too hard can squeeze out.
Use Sharp Knife: I slice each sushi avocado roll in one decisive motion using a serrated, wet knife to get clean cuts.
Serve Immediately: I enjoy my avocado rolls immediately to savor the best flavor and texture.

Nutrition