Avocado Roll Recipe

Rinse rice

Place the short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 4–6 rinses). Drain well.

Soak and cook

Transfer the rinsed rice to a medium pot with a tight-fitting lid. Add 360 ml water (approx. 1.5 cups rice to 360 ml water). Let rice soak 20–30 minutes if time allows. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 10 minutes to finish steaming.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a shallow nonreactive bowl (wood or plastic if available). Gently fold the vinegar mixture into the rice using a rice paddle or spatula with cutting and fanning motions—do not mash. Fan or allow rice to cool to slightly warm (body temperature) so it becomes glossy and slightly sticky. Keep covered with a damp cloth until ready to use.

Prepare avocado

Cut the avocados in half, remove pits, and scoop flesh into a bowl. Add 1 tsp neutral oil and gently mash with a fork until smooth but slightly chunky (you want spreadable texture). Alternatively, slice avocado into thin lengthwise slices if you prefer layered avocado rolls instead of a spread. If using slices, toss briefly with a few drops of lemon or rice vinegar to prevent browning.

Prepare cucumber

Peel (optional), halve lengthwise and scoop seeds if large, then cut into thin matchstick batons about 8–10 cm long and 3–5 mm thick. Pat dry with paper towel to remove excess moisture to prevent soggy rolls.

Prepare rolling station

Place a bamboo sushi mat on your work surface and wrap it in plastic wrap to prevent rice sticking. Place one nori sheet shiny side down (dull side up) on the mat. Keep a small bowl of water nearby to wet your fingers and prevent rice from sticking.

Spread rice on nori

Wet your hands, take about 1 cup of seasoned sushi rice and evenly press it onto the nori leaving a 2 cm (3/4 in) strip along the far edge free from rice. Rice layer should be about 3–4 mm thick. If you prefer inside-out rolls, place rice on the plastic-wrapped mat, flip nori over and press rice, then sprinkle toasted sesame seeds over the rice and flip back (this recipe gives a traditional nori-on-outside roll).

Add fillings

Along the near edge of the rice (closest to you), spread a thin line (about 1–1.5 tbs) of mashed avocado or place 3–4 avocado slices in a row. Lay 3–4 cucumber batons beside the avocado. Add a small dab of wasabi if using. Do not overfill—leave room to seal the roll.

Roll sushi

Lift the near edge of the bamboo mat and nori, fold it over the filling, and begin to roll away from you while applying gentle, even pressure with the mat to form a tight cylinder. Continue rolling until the exposed nori edge seals the roll. Use a little water on the exposed nori edge if it doesn't stick.

Cut rolls

Using a very sharp knife dipped in water (wipe between cuts), slice each roll into 6–8 even pieces. Clean, wet the knife between cuts to ensure neat slices. If you made 3 nori sheets, you should end up with about 18–24 pieces depending on slice count.

Finish and serve

Arrange avocado rolls on a platter. Sprinkle toasted sesame seeds on top if desired. Serve with soy sauce, pickled ginger, and extra wasabi on the side.

Keep rice covered with a damp cloth while you work to prevent drying. Work relatively quickly once avocado is cut to minimize browning. Store leftover rolls in a single layer in an airtight container and consume within 24 hours for best texture; note that texture degrades as rice firms and avocado browns.