Description
This Avocado Sushi Roll recipe is a fresh and vibrant vegetarian sushi option featuring seasoned sushi rice, creamy avocado, crisp carrot, and cucumber all wrapped in roasted nori sheets. Perfectly rolled and garnished with toasted sesame seeds and optional sriracha mayo, these sushi rolls are great for a light meal or entertaining guests.
Ingredients
Scale
Main Ingredients
- 4 cups seasoned sushi rice (cooked)
- 1 small avocado (sliced)
- 1 small carrot (julienned)
- 1 small cucumber (julienned)
- 4 sheets nori (roasted)
- Salt (optional)
- Toasted sesame seeds
Optional Garnish
- Sriracha mayo (optional)
Instructions
- Prepare ingredients. Cook and season the sushi rice ahead of time. Slice the avocado and julienne the carrot and cucumber into thin strips for easy rolling.
- Spread sushi rice on nori. Lay one sheet of nori on a bamboo sushi rolling mat rough side up. Add about 1 cup of sushi rice, spreading it evenly across the nori with a rice paddle or fingers moistened with water, leaving a ½-inch border on the far edge uncovered to seal the roll.
- Add fillings. Place carrot strips, avocado slices, and cucumber pieces slightly off-center and close to you on top of the rice. Optionally, sprinkle a little salt to taste.
- Roll the sushi. Using the bamboo mat, carefully lift and fold the edge closest to you over the fillings, gently pressing to keep everything tight, and continue rolling until fully sealed.
- Seal the roll. Wet your fingers and moisten the uncovered ½-inch edge of nori, then press it firmly to seal the roll completely. Repeat for all remaining nori sheets and fillings to make four rolls.
- Slice the rolls. Run a sharp chef’s knife under cold water to prevent sticking, then cut each roll into 8–10 pieces by slicing 2–3 pieces at a time.
- Garnish and serve. Drizzle with sriracha mayo and sprinkle toasted sesame seeds over the sushi rolls if desired. Serve alongside wasabi, pickled ginger, and soy sauce for a complete sushi experience. Enjoy!
Notes
- Use a bamboo sushi mat for easier rolling and tighter rolls.
- Wet your fingers and knife with water to prevent rice from sticking.
- Sriracha mayo adds a spicy creaminess but can be omitted for a simpler taste.
- Adjust vegetable quantities based on personal preference for fillings.
- Serve immediately for best texture and flavor, or cover with a damp cloth if preparing ahead.
