Vegetarian Combination Recipe

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.

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 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.

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.

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.

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.

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.

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.

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.