Fresh Cucumber and Avocado Sushi Rolls Recipe
I just made these cucumber and avocado sushi rolls, and they are wonderfully fresh and satisfying! The combination of creamy avocado and crisp cucumber wrapped in seasoned rice is simply perfect.
They’re surprisingly easy to assemble, making for a fun and healthy meal. If you enjoy creating unique dishes like this, you might also want to explore our guide for a Mini Veggie Burgers Recipe. It’s another creative twist on a classic you’re sure to love.
Ingredients You’ll Need
Here are the key ingredients to create these vibrant sushi rolls right in your kitchen. Using fresh, high-quality components will make all the difference in the final taste and texture.
- Sushi Rice: 2 cups of short-grain rice are essential for that classic sticky texture.
- Water: 2 1/2 cups for cooking the rice perfectly.
- Rice Vinegar: 1/4 cup to season the rice, giving it a tangy, authentic sushi flavor.
- Sugar: 2 tablespoons to balance the vinegar’s tartness.
- Salt: 1 teaspoon to enhance all the flavors.
- Nori Sheets: 5 sheets of seaweed, which will be the base for your rolls. Look for dark, crisp sheets.
- Cucumbers: 2 medium-sized ones, peeled and cut into thin matchsticks for a fresh crunch.
- Avocados: 2 ripe ones, peeled, pitted, and sliced thinly for a creamy texture.
- Soy Sauce: For dipping and adding a savory, umami flavor.
- Pickled Ginger: Optional, for serving as a palate cleanser.
- Wasabi: Optional, for those who enjoy a spicy kick.
Note: This recipe makes approximately 5 rolls, serving about 2-3 people.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Equipment You Need
- Bamboo Sushi Mat: Essential for getting a tight, even roll.
- Rice Cooker or Saucepan: For cooking the sushi rice to the perfect consistency.
- Sharp Knife: Crucial for slicing the rolls cleanly without squishing them.
- Fine-Mesh Sieve: For rinsing the starch off the rice before cooking.
- Small Bowl: To hold water for wetting your hands and knife.
How to Make Cucumber and Avocado Sushi Rolls
Making your own sushi at home is a rewarding process. The key is to prepare your ingredients properly and take your time with the rolling technique. Follow these simple steps for perfect rolls every time.
Step 1: Prepare the Sushi Rice
First, place the sushi rice in a fine-mesh sieve and rinse it under cold running water. Continue until the water runs clear. This step is crucial for removing excess starch. Next, combine the rinsed rice and water in a saucepan, bring it to a boil, then cover, reduce the heat to low, and let it simmer for about 18-20 minutes until the water is fully absorbed.
Step 2: Season the Rice
While the rice cools slightly, prepare the seasoning. In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat just until the sugar and salt have completely dissolved. Pour this warm vinegar mixture over the cooked rice and use a rice paddle or spatula to gently fold it in, being careful not to mash the grains. Let it cool to room temperature.
Step 3: Assemble the Sushi Rolls
Place a bamboo sushi mat on a flat surface, covering it with plastic wrap to prevent sticking. Lay one sheet of nori on the mat with the shiny side facing down. Wet your hands in a bowl of water, then take a handful of sushi rice and spread it evenly over the nori, leaving about a one-inch border at the top edge.
Step 4: Add the Fillings and Roll
Arrange a few strips of cucumber and slices of avocado in a horizontal line across the center of the rice. Using the bamboo mat as a guide, lift the edge of the nori closest to you and begin rolling it tightly over the fillings. Apply gentle, even pressure as you roll to create a firm cylinder.
Step 5: Seal and Slice
To seal the roll, lightly dampen the one-inch border of nori at the top with a little water and press it to close. Use a very sharp, wet knife to slice the roll into 6-8 uniform pieces. Wiping the blade with a damp cloth between each cut will ensure clean, beautiful slices.
Additional Tips for Making This Recipe Better
After making these rolls a few times, I’ve picked up some tricks that really elevate them.
- I found that using Persian or English cucumbers works best because they have fewer seeds and thinner skin, resulting in a cleaner crunch.
- Make sure your avocado is perfectly ripe—it should yield slightly to gentle pressure. If it’s too hard, the flavor won’t be as rich, and if it’s too soft, it will turn mushy.
- I always keep a small bowl of water mixed with a splash of rice vinegar (called tezu) nearby. Dipping my hands in it before handling the rice completely prevents it from sticking to my fingers.
- Don’t overfill your rolls. It’s tempting to pack them with lots of avocado and cucumber, but this makes rolling much more difficult and can cause them to fall apart.
Variations to Try
One of the best things about homemade sushi is how easily you can customize it.
- Add More Veggies: Introduce other vegetables like julienned carrots, bell peppers, or steamed asparagus for extra color and crunch.
- Protein Boost: For a more substantial roll, add cooked shrimp, imitation crab meat, or strips of baked tofu.
- Spicy Kick: Mix a little sriracha into some mayonnaise and drizzle it over the fillings before rolling to create a spicy version.
- Flavorful Add-ins: Sprinkle toasted sesame seeds or furikake seasoning on the rice before adding the fillings for more texture and flavor. There are so many creative dinner recipes you can explore once you master the basic roll.
How to Serve Cucumber and Avocado Sushi Rolls
Presentation can make your homemade sushi feel like a restaurant-quality meal.
- Serve the rolls on a simple platter or a wooden board with small dipping bowls for soy sauce.
- Garnish with a small mound of pickled ginger and a dab of wasabi on the side.
- Sprinkle a few toasted sesame seeds over the top of the rolls for a finishing touch.
- For a complete meal, pair the sushi with a side of edamame or a bowl of miso soup. If you’re planning a dessert, our Avocado Smoothie with Spinach and Pineapple would be a delightful follow-up.
Calories Count
Nutritional information is an approximation per serving (one roll).
- Calories: 150
- Fat: 5g
- Carbohydrates: 25g
- Protein: 3g
How to Store
Proper storage is key to keeping your sushi fresh, though it’s always best eaten immediately.
- Storing: If you have leftovers, place them in an airtight container in the refrigerator. They are best consumed within 24 hours as the rice will harden over time.
- Freezing: It is not recommended to freeze sushi, as the texture of the rice and vegetables will be compromised upon thawing.
- Reheating: Sushi is meant to be eaten cold or at room temperature. Reheating is not advised.
Why You’ll Love This Recipe
Here are a few reasons why these cucumber and avocado sushi rolls are sure to become a favorite:
- Incredibly Fresh and Light: The crisp cucumber and creamy avocado create a refreshing and satisfying flavor profile.
- Fun to Make: Rolling your own sushi is a fun activity for a date night, family dinner, or with friends.
- Completely Customizable: You can easily add or swap ingredients based on what you have on hand.
- Healthy and Wholesome: This recipe is packed with veggies and healthy fats, making it a nutritious meal option.
More About This Recipe
Sushi making can seem intimidating, but this recipe is a perfect entry point. The most important part is the rice. Taking the time to rinse it thoroughly and season it correctly lays the foundation for delicious rolls.
Don’t worry if your first few rolls aren’t perfectly shaped—practice truly makes perfect. The process is forgiving, and even the less-than-perfect rolls will still taste amazing. Enjoy the journey of bringing a taste of Japanese cuisine into your home.
Cucumber and Avocado Sushi Rolls Recipe
Ingredients
Method
- First, place the sushi rice in a fine-mesh sieve and rinse it under cold running water. Continue until the water runs clear. This step is crucial for removing excess starch. Next, combine the rinsed rice and water in a saucepan, bring it to a boil, then cover, reduce the heat to low, and let it simmer for about 18-20 minutes until the water is fully absorbed.
- While the rice cools slightly, prepare the seasoning. In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat just until the sugar and salt have completely dissolved. Pour this warm vinegar mixture over the cooked rice and use a rice paddle or spatula to gently fold it in, being careful not to mash the grains. Let it cool to room temperature.
- Place a bamboo sushi mat on a flat surface, covering it with plastic wrap to prevent sticking. Lay one sheet of nori on the mat with the shiny side facing down. Wet your hands in a bowl of water, then take a handful of sushi rice and spread it evenly over the nori, leaving about a one-inch border at the top edge.
- Arrange a few strips of cucumber and slices of avocado in a horizontal line across the center of the rice. Using the bamboo mat as a guide, lift the edge of the nori closest to you and begin rolling it tightly over the fillings. Apply gentle, even pressure as you roll to create a firm cylinder.
- To seal the roll, lightly dampen the one-inch border of nori at the top with a little water and press it to close. Use a very sharp, wet knife to slice the roll into 6-8 uniform pieces. Wiping the blade with a damp cloth between each cut will ensure clean, beautiful slices.