Avocado Cucumber Veggie Rolls (Printable)

Light and fresh rolls combining creamy avocado and crunchy cucumber for a healthy, tasty bite.

# 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
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Steps:

01 - Rinse the sushi rice under cold water until the water runs clear. Drain thoroughly.
02 - Combine rice and water in a small saucepan. Bring to a boil, cover, then 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 the cooked rice and cool to room temperature.
04 - Place one sheet of nori, shiny side down, on a bamboo sushi 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 edge.
05 - Arrange slices of avocado, cucumber, and carrot sticks 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 the roll.
07 - With a sharp, damp knife, slice each roll into 6 to 8 pieces.
08 - Present the sliced rolls with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Advice:

01 -
  • No cooking anxiety—just crisp vegetables and creamy avocado doing the heavy lifting.
  • Ready in under an hour and tastes like you've been practicing sushi rolling for years.
  • Naturally vegan and customizable enough to make everyone at the table happy.
02 -
  • Rice temperature is non-negotiable—if it's too warm, the nori will become soggy and fall apart, but if it's too cold, the vinegar seasonings won't integrate properly.
  • Don't overstuff your rolls; a thin line of vegetables is all you need, and the restraint is what makes them elegant and easy to eat.
  • A sharp knife is genuinely essential here—a dull blade crushes the roll instead of slicing it, and everything falls apart.
03 -
  • Wet your hands frequently while spreading rice—dry hands make the rice stick and tear, but damp hands let it glide smoothly onto the nori.
  • If you don't have a bamboo mat, a clean kitchen towel rolled tightly does almost the same job and is one less thing to buy.
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