Avocado Maki Recipe

Rinse rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 6–8 rinses). Drain well.

Cook rice

Combine the rinsed rice and 1.6 cups water in a medium pot with a tight-fitting lid (or in a rice cooker). If using the stovetop: bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes. If using a rice cooker, follow manufacturer instructions.

Season rice

While the rice cooks, warm 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt in a small saucepan or microwave just until the sugar dissolves (do not boil). Transfer the cooked rice to a large shallow bowl or wooden hangiri if you have one. Pour the vinegar mixture over the rice and gently fold with a wooden spatula or rice paddle using cutting and turning motions to avoid crushing the grains. Fan the rice while folding (or let cool uncovered briefly) until it reaches slightly warm room temperature. Cover with a damp towel to keep moist while preparing the rest.

Prepare avocado

Cut the avocado in half, remove the pit, and peel. Slice each half lengthwise into 4–6 thin strips (depending on avocado size) so you have enough strips to line the roll.

Prepare nori

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap (optional). Place one full nori sheet shiny side down on the mat. With wet hands (to prevent sticking), pick up approximately 3/4 cup of prepared sushi rice and gently spread it in a thin, even layer over the nori, leaving a 1-inch (2.5 cm) bare strip along the far edge of the nori (this will seal the roll). If you prefer inside-out rolls, spread rice on the nori, then flip nori so rice is on the outside before adding fillings; for classic maki keep rice on the inside.

Add avocado and seeds

Lay 3–4 avocado slices in a line across the rice about 1 inch from the near edge. Sprinkle 1/2 teaspoon toasted sesame seeds over the avocado if using.

Roll the maki

Lift the near edge of the mat and begin rolling away from you, keeping even pressure with the mat so the roll forms tightly. Roll until the exposed nori edge meets; moisten that edge lightly with water and finish rolling to seal. Repeat with remaining nori sheets, rice, and avocado slices (you should get about 4 rolls).

Slice rolls

Using a very sharp knife, wet the blade and slice each roll into 6–8 equal pieces. Clean and wet the knife between cuts to keep slices neat. Arrange slices on a plate.

Serve avocado maki immediately with soy sauce or tamari, pickled ginger, and wasabi on the side. Store leftover rice covered in the refrigerator for up to 24 hours; assembled rolls are best eaten fresh.