Avocado Roll Recipe

Rinse the rice in a fine-mesh sieve or bowl under cold water until the runoff is mostly clear (3–4 minutes). Drain and let sit 10 minutes.

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 to low, cover, and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

While rice rests, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved.

Transfer hot rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle, cutting and folding to avoid crushing grains. Fan the rice (or let cool uncovered) while folding until it reaches lukewarm temperature. Cover with a damp towel to keep from drying out until assembly.

Halve the avocados lengthwise, remove pits, and scoop flesh out. Slice each half lengthwise into 6–8 thin slices. Keep slices intact so they can be fanned across the roll.

Peel and cut half a cucumber into thin julienne strips (matchstick-size). If cucumber is watery, pat strips dry with paper towel.

If using mayonnaise, mix the 2 tsp mayo with a pinch of salt and 1/4 tsp rice vinegar (optional) to thin slightly; set aside.

Place the bamboo mat on your work surface and lay a sheet of plastic wrap over it. Place one nori sheet, shiny side down, on the plastic or directly on the mat.

Wet your hands with a mixture of water and a little rice vinegar (to prevent rice sticking). Grab about 3/4 to 1 cup of prepared sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. The rice layer should be about 1/8–1/4 inch thick.

If using mayo, spread a thin line (about 1/2 tsp) across the rice near the edge closest to you. Sprinkle 1/4 tsp toasted sesame seeds over the rice side.

Arrange a line of cucumber strips about 1 inch from the near edge, then place a row of avocado slices over the cucumber so the slices are centered and will be enclosed when rolled.

Lift the near edge of the mat, using your thumbs to hold the fillings in place, and roll away from you, applying gentle, even pressure to form a firm cylinder. Continue rolling until the exposed nori edge seals the roll. If the nori does not stick, moisten the exposed edge with a little water.

Brush the seam lightly with water, then place the roll seam-side down on the mat. Let rest 1 minute to set.

Using a very sharp knife dipped in water and wiped clean between cuts, trim off the rough ends (about 1/4 inch each) and cut the roll into 6–8 pieces. For 8 pieces: cut in half, then quarter each half. Wipe the knife and re-dip in water between cuts to keep clean slices.

Optionally, fan thin avocado slices over the top of the roll and press gently so they adhere, or sprinkle the top with additional toasted sesame seeds.

Arrange avocado rolls on a platter and serve with soy sauce, pickled ginger, and wasabi on the side. Consume within 2 hours for best texture (rice will begin to harden as it cools).