Avocado Cucumber Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs clear (about 2–3 minutes). Drain. Transfer rice to a medium saucepan with 1.75 cups water. Let sit 10 minutes, then cover and bring to a gentle boil over medium heat. Reduce heat to low and simmer covered 12–14 minutes until water is absorbed. Remove from heat and keep covered for 10 minutes to steam.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small saucepan or microwave until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or wooden hangiri if available. Pour vinegar mixture over rice and fold gently with a rice paddle or wooden spoon to coat and cool. Fan the rice as you fold to help it glossy up. Let rice reach near room temperature (about 10–15 minutes).

Prepare avocado: cut the avocado in half, remove pit, score the flesh lengthwise into 1/4-inch slices, then scoop out slices with a spoon. Keep slices intact for easy placement. If using lemon or lime, you may briefly squeeze a little juice to slow browning (optional).

Prepare cucumber: trim the cucumber ends and, using a vegetable peeler or mandoline set to a thin setting, slice the cucumber lengthwise into long thin ribbons approximately 1/8–1/4 inch thick. If cucumber has large seeds, remove them before peeling. Pat ribbons dry with a paper towel to remove excess moisture.

Portion cream cheese (optional): if using, cut 2 oz cream cheese into long thin batons about 1/4 inch x 1/4 inch x 3 inches so they are easy to roll inside the sushi.

Toast sesame seeds: in a small dry skillet over medium heat, toast 1 tsp sesame seeds, stirring constantly, until fragrant and lightly golden (30–60 seconds). Remove from heat and set aside to cool.

Lay out 1 full nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap (or on a clean work surface). With wet hands (keep a small bowl of water nearby), take about 3/4 cup seasoned sushi rice and gently spread it in an even 1/8–1/4-inch layer over the nori, leaving a 1/2-inch border at the top edge to seal.

Place fillings: arrange a row across the bottom third of the rice—start with 3–4 strips of cucumber, 3–4 slices of avocado (slightly overlapping), and 1–2 cream cheese batons if using. Sprinkle a pinch of toasted sesame seeds across the fillings.

Roll the sushi: lift the edge of the mat nearest you and begin to roll away from you, tucking the fillings in with your fingers to form a tight cylinder. Apply gentle pressure with the mat as you roll. When you reach the top border of nori, moisten the exposed nori edge with a little water to seal the roll.

Finish and slice: using a very sharp knife dipped in water (wipe between cuts), slice the roll into 6–8 even pieces. Repeat the process with the second nori sheet and remaining ingredients.

Arrange avocado cucumber roll pieces on a platter. Garnish with additional sesame seeds if desired. Serve immediately with soy sauce, a small dab of wasabi, and pickled ginger on the side.

Storage note: consume within the same day for best texture. If storing, wrap rolls tightly in plastic wrap and refrigerate up to 8 hours; rice will firm and avocado may brown.