Avocado Roll Recipe

Rinse rice

Place the sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, gently swishing with your hand, until the water runs mostly clear (about 3–4 rinses). Drain 10–15 minutes.

Cook rice

Combine the rinsed rice and 1.6 cups water in a rice cooker or saucepan. If using a saucepan: bring to a boil over medium-high, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer rice to a wide shallow bowl. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle using cutting and folding motions to avoid crushing grains. Fan the rice while folding to cool it to near room temperature (about 10 minutes). Cover with a damp towel to keep moist.

Prepare a clean work surface. Slice the avocados in half, remove pits, and carefully scoop out the flesh. Slice each avocado half into 4–6 long, even strips for easy rolling. If desired, toss slices with a tiny pinch of salt and a few drops of lemon juice to slow browning.

Julienne the cucumber into thin matchstick pieces and pat dry to remove excess moisture. If using imitation crab or shrimp, shred or slice into long strips.

Place a bamboo sushi mat on a clean surface and lay a sheet of plastic wrap over it if you want easier cleanup. Place one nori sheet shiny-side down on the mat (rough side up).

Wet your hands with water (and a little rice vinegar or salt on palms to reduce sticking). Scoop about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge of the nori free of rice to seal the roll. Press the rice gently to form an even layer about 1/4 inch thick. Sprinkle 1/2 teaspoon toasted sesame seeds over the rice if you like (optional).

Flip the nori so rice side is down on the plastic-covered mat (this produces a rice-on-outside roll). Arrange 3–4 avocado slices horizontally across the center of the nori, along with a thin line (about 2 tablespoons) of cucumber and optional crab/shrimp. Do not overfill — leave space along edges for sealing.

Lift the edge of the mat nearest you and begin to roll away from you, using your fingers to keep the filling compact and using the mat to apply gentle, even pressure. Roll until you reach the bare nori strip. Moisten the bare strip with a little water and finish sealing the roll. Press the roll gently along the mat to tighten and shape into a firm cylinder.

Repeat with remaining nori sheets, rice and fillings to make 4 rolls (about 8 pieces each).

With a very sharp knife, wet the blade and slice each roll into 8 equal pieces. Between cuts, wipe or re-wet the knife to keep slices clean and prevent sticking. For cleaner cuts, press gently rather than sawing.

Arrange avocado rolls on a serving platter. Garnish with additional toasted sesame seeds if desired and serve immediately with soy sauce, pickled ginger and wasabi on the side.