Avocado Roll Recipe
Make Avocado Roll Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling & Assembly
Tools & Finishing
Method
Sushi Rice
- 1
Rinse and cook rice
Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently agitating, until the water runs nearly clear (about 2–3 minutes). Drain. Combine rinsed rice and 1.5 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high, then reduce to low, cover and cook 15 minutes; remove from heat and let sit, covered, for 10 minutes.
- 2
Make sushi vinegar
While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.
- 3
Season rice
Transfer hot cooked rice to a wide shallow bowl or hangiri if available. Drizzle the sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and fan the rice to mix seasoning and cool rice to near room temperature (about 5–8 minutes). Do not mash — use slicing motions to preserve grains. Cover with a damp towel to keep moist while assembling.
Filling & Assembly
- 4
Prepare fillings
Halve the avocados, remove pits, and peel. Slice each half into long, even slices about 1/4 inch thick. If using 1.5 avocados, reserve a few extra slices in case of bruising. Cut 1/2 cucumber lengthwise, remove seeds with a spoon, then julienne into thin batons about 3–4 inches long. Keep a small bowl of water with 1 tsp rice vinegar nearby to wet your fingers and the knife between cuts (prevents rice sticking and browning).
- 5
Set up rolling station
Place bamboo mat on work surface and cover with plastic wrap. Lay one nori sheet shiny side down on the mat with the short edge closest to you. Wet your hands in the vinegar water to prevent sticking.
- 6
Spread rice on nori
With wet hands, take about 3/4 cup (a thin, even layer) of the prepared sushi rice and spread it over the nori, leaving a 1-inch strip uncovered at the far edge. The rice layer should be about 1/8–1/4 inch thick and even. Pat gently to adhere; do not compress too tightly.
- 7
Place fillings
If desired, smear a thin line of wasabi (about 1/4–1/2 tsp total) across the rice near the edge closest to you. Arrange a row of avocado slices along the rice about 1 inch from the bottom edge, and place a few julienned cucumber sticks next to the avocado. Keep fillings centered in a narrow band.
- 8
Roll the sushi
Lift the mat edge closest to you with thumbs and curl it over the fillings, tucking the nori to form a tight roll. Press gently with the mat and continue rolling away from you until sealed. Use the uncovered 1-inch strip to finish the seal; if it doesn’t stick, wet the strip lightly with water.
- 9
Shape and rest
Using the mat, press gently along the roll to form a firm, even cylinder, then unwrap the mat. Let rolls rest seam-side down for 1–2 minutes to set.
- 10
Slice the roll
Dip a sharp knife into the vinegar water and wipe dry. Place the roll on a cutting board and slice into 6–8 pieces (depending on desired size) by cutting in a single clean motion; re-dip and wipe knife between cuts to keep slices neat. Clean cuts produce tidy avocado edges.