Vegetarian Combination Recipe
1 avocado roll, 1 cucumber veggle roll
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Ingredients
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Sushi Rice & Seasoning
Nori & Roll Assembly
Fillings — Avocado Roll (1 roll)
Fillings — Cucumber Veggie Roll (1 roll)
Condiments & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place 1 cup 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. Combine rinsed rice and 1.25 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, warm 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting-and-fanning motions to separate grains and cool the rice to slightly above room temperature (about 5–8 minutes). Do not mash; keep grains distinct.
Prepare Fillings
- 3
Prepare avocado
Halve and pit one avocado. Use half (about 1/2 avocado) for the avocado roll. Score the flesh lengthwise without cutting through the skin, scoop out slices with a spoon, and lay the slices on a plate. Lightly brush or sprinkle with a few drops of lemon juice if desired to prevent browning. Reserve 1/2 teaspoon toasted sesame seeds to sprinkle inside or on top.
- 4
Prepare cucumber and carrot
Cut 1/4 English cucumber into long thin strips: trim ends, slice lengthwise, remove seeds with a spoon if large, then cut into 3–4 thin strips. If using carrot, julienne about 1 tablespoon. Toss cucumber and carrot with 1/2 teaspoon toasted sesame oil to flavor lightly; set aside.
Nori & Rolling
- 5
Set up rolling station
Place a bamboo sushi rolling mat on a clean surface and cover the mat with plastic wrap (this keeps it clean and prevents rice sticking). Have a small bowl of water nearby to wet your fingers (prevents rice sticking). Keep the seasoned rice in front of you and nori sheets within reach.
- 6
Assemble avocado roll (1 roll)
Place 1 nori sheet shiny side down on the plastic-wrapped mat. With wet fingers, spread about half the rice (roughly 3/4 cup) evenly over the nori, leaving a 1-inch (2.5 cm) strip clear along the top edge. Option: for inside-out style, place rice on plastic wrap and flip—this recipe uses traditional nori-out. Arrange avocado slices in a single line across the center of the rice. Sprinkle 1/4 teaspoon toasted sesame seeds over the avocado. Lift the mat edge closest to you and roll firmly but gently away from you, tucking the filling and forming a tight cylinder; press along the seam to seal. Let seam side down on the board for a minute to set.
- 7
Assemble cucumber veggie roll (1 roll)
Place the second nori sheet shiny side down. Spread the remaining rice evenly, leaving the top 1-inch edge bare. Lay the cucumber strips and julienned carrot (if using) in a line across the center. Roll using the same technique, sealing the seam and setting seam-side down.
Cutting & Finish
- 8
Slice rolls
Using a very sharp knife, wet the blade and wipe between cuts to prevent sticking. Trim off the uneven ends of each roll, then cut each roll into 6 equal pieces (for a total of 12 pieces). Press gently to maintain shape.
- 9
Plate and garnish
Arrange the avocado and cucumber rolls on a plate. Sprinkle any remaining sesame seeds over the avocado roll. Serve with soy sauce, pickled ginger, and a small dab of wasabi on the side.
