Avocado Roll Recipe

Rinse the sushi rice in a fine-mesh sieve under cold running water, swirling with your hand, until the water runs clear (3–4 minutes). Drain well.

Combine the rinsed rice and 1 2/3 cups water in a medium saucepan. Let the rice soak 20–30 minutes if time allows (optional but improves texture).

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 10 minutes to steam.

While the rice cooks, mix the rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer the cooked rice to a large shallow bowl or wooden hangiri. Using a rice paddle or spatula, gently fold in the vinegar mixture while fanning the rice (or letting air hit it) to cool and give a glossy texture. Spread the rice to help it cool to warm (not hot).

Prepare fillings: peel and pit the avocado. Cut in half and slice each half into 6–8 long, even strips. Julienne the cucumber into thin batons (about 1/8" thick).

Place a sheet of plastic wrap over the bamboo rolling mat to keep it clean and prevent rice from sticking. Place one nori sheet, shiny side down, on the plastic-covered mat.

Wet your fingers in the small bowl of water to prevent sticking. Take about 3/4 cup of prepared sushi rice and gently spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice. Press rice evenly to about 1/8–1/4 inch thickness. Do not compress too firmly.

Arrange a line of avocado slices and a few cucumber batons across the rice, about 1 inch from the near edge of the nori (closest to you). If you prefer only avocado, omit cucumber or adjust quantities.

Lift the near edge of the mat and begin to roll away from you, tucking the filling in with your fingers. Apply even pressure with the mat to form a tight but not crushed roll. Continue rolling until the seam is on the bottom.

Repeat with remaining nori sheets, rice and fillings to make 4 rolls total.

Using a sharp knife dipped in water (wipe clean between cuts), trim the ends of each roll if desired and then slice each roll into 6–8 pieces. Clean the knife between cuts for neat slices.

Plate the avocado rolls and serve immediately with soy sauce, wasabi and pickled ginger on the side. If not serving right away, cover rolls with a damp cloth and keep at room temperature no more than 2 hours to avoid rice drying or condensation.

Mat & Knife Care

Remove the plastic wrap from the bamboo mat and wash the mat by hand; do not soak wooden mats for long periods. Rinse and dry the knife and cutting board promptly.