Avocado sushi rolls are a delicious and beginner-friendly introduction to homemade sushi that brings the art of Japanese cuisine right to your kitchen. These vegetarian rolls feature creamy, ripe avocado wrapped in perfectly seasoned sushi rice and crisp nori seaweed, creating a satisfying combination of textures and flavors. The buttery richness of avocado paired with the subtle tang of seasoned rice makes for an incredibly satisfying bite that’s both healthy and filling. Whether you’re new to sushi making or simply love the clean, fresh taste of avocado rolls, this recipe will help you create restaurant-quality sushi at home with just a few simple ingredients and techniques.
This recipe makes 6 complete sushi rolls, which can be cut into 48 individual pieces, serving 4-6 people as an appetizer or 2-3 people as a main dish.
What You Need
For the sushi rice, gather 1 and a half cups of short-grain sushi rice, 1 and three-quarter cups of water, 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. For the rolls, you’ll need 6 sheets of nori seaweed, 2 large ripe avocados, and 1 tablespoon of lemon juice to prevent browning. You’ll also need a bamboo sushi mat, a sharp knife, and a small bowl of water for your hands.
Making Perfect Sushi Rice
Start by rinsing the sushi rice in cold water, stirring gently with your hands until the water runs clear. This usually takes 3-4 rinses. Drain the rice thoroughly and combine it with the water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it stand, covered, for 10 minutes without lifting the lid.
Seasoning the Rice
While the rice is resting, mix together the rice vinegar, sugar, and salt in a small bowl, stirring until the sugar and salt completely dissolve. Transfer the cooked rice to a large, shallow bowl and gradually add the vinegar mixture while gently folding it in with a wooden spoon. Fan the rice while mixing to help it cool and become glossy. The rice should be at room temperature before using.
Preparing the Avocado
Cut the avocados in half, remove the pits, and peel off the skin. Slice each half lengthwise into thin strips, about quarter inch thick. Gently toss the avocado slices with lemon juice to prevent them from turning brown. Set aside on a plate.
Setting Up Your Workspace
Place your bamboo sushi mat on a clean, flat surface with the bamboo strips running horizontally. Have a small bowl of water nearby to keep your hands moist, which prevents the rice from sticking to your fingers. Keep your sharp knife close by for cutting.
Rolling Your First Sushi Roll
Place one sheet of nori on the bamboo mat with the shiny side facing down and the rough side up. With wet hands, take about three-quarters cup of seasoned rice and spread it evenly over the nori, leaving about a half-inch border at the top edge. Don’t press too hard; just gently spread the rice in an even layer.
Adding the Filling
Arrange 3-4 avocado slices horizontally across the rice, about one-third of the way up from the bottom edge. Make sure the avocado pieces are evenly distributed and not too thick, as this will make rolling difficult.
The Rolling Process
Using the bamboo mat as a guide, start rolling from the bottom edge, lifting the mat and rice together while keeping the filling in place with your fingers. Roll tightly but gently, applying even pressure. When you reach the top border of nori, brush it lightly with water to help seal the roll. Complete the roll and gently squeeze the mat around it to ensure it holds its shape.
Cutting the Rolls
Place the completed roll seam-side down on a cutting board. Using a very sharp knife, wet the blade with water and cut the roll in half. Clean and wet the knife again, then cut each half into 4 equal pieces, giving you 8 pieces per roll. Clean the knife between cuts to ensure clean, neat slices.
Serving Your Creation
Arrange the sushi pieces cut-side up on a serving platter. Serve immediately with soy sauce, pickled ginger, and wasabi if desired. The rolls are best enjoyed fresh but can be covered and refrigerated for up to 2 hours before serving.
Tips for Success
Keep your hands wet throughout the process to prevent sticking. Don’t overfill the rolls, as this makes them difficult to close and cut. If your avocado is very soft, place the slices in the refrigerator for 15 minutes to firm them up slightly. Practice makes perfect with sushi rolling, so don’t worry if your first few rolls aren’t perfectly round. The taste will still be delicious, and your technique will improve with each roll you make.
