Spicy Avocado Sushi Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring, until the water runs mostly clear (about 4–6 rinses). Drain 10 minutes. Combine rinsed rice and 2.25 cups water in a saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or wooden sushi oke. Pour seasoned vinegar evenly over rice and fold gently with a rice paddle or spatula to combine and cool — use a fanning motion or a fan to help the rice become glossy. Let cool to slightly warm (room temperature) before assembling (about 15–20 minutes).

Make the herb salsa while the rice cools. In a small bowl or mini food processor, combine 0.5 cup packed cilantro, 0.25 cup packed parsley, 2 tbs mint (if using), 2 tbs lime juice, 2 tbs neutral oil, 1 tsp light soy sauce or tamari, 0.5 tsp sesame oil, 0.25 tsp fine sea salt, and 1/8 tsp black pepper. Pulse or mince until herbs are finely chopped but still bright and slightly coarse. Taste and adjust salt or lime. Transfer to a small serving bowl and set aside.

Prepare avocado and cucumber. Halve and pit the avocados, scoop flesh into a bowl and slice into long strips about 1/2-inch thick. If you prefer a firmer avocado for rolling, leave slices slightly thicker. Cut 1/2 cucumber into thin matchsticks (julienne) after peeling and removing seeds if large. Thinly slice the scallion.

Make spicy avocado mixture. In a small bowl, combine 3 tbs vegan mayonnaise, 1 tbs sriracha, and 1 tsp togarashi. Fold in half of the avocado slices gently to coat them lightly with the spicy mayo — reserve the other avocado for plain slices if you like contrast. Taste and adjust heat by adding more sriracha or togarashi to your preference.

Prepare rolling station. Place a bamboo sushi mat on a clean surface and wrap it with plastic wrap to prevent sticking. Have a bowl of water (with a splash of rice vinegar, optional) to wet your fingers and a sharp knife ready. Lay out 1 nori sheet shiny side down on the mat.

Spread rice on nori. Wet your fingers and take about 3/4 cup of seasoned sushi rice (adjust to fit sheet) and spread it evenly over the nori, leaving a 1-inch strip at the top edge bare to seal. Press the rice gently so it adheres but don’t compress too hard.

Add fillings. Arrange a row of spicy-coated avocado slices and plain avocado slices (if using) about 1/3 of the way up from the bottom of the nori. Add a few cucumber matchsticks and a sprinkle of sliced scallion atop the avocado. Optionally drizzle about 1 tsp of the herb salsa across the filling for fresh herb flavor — do not overfill.

Roll and seal. Using the mat, lift the bottom edge of the nori and rice over the filling, tucking tightly to form the first fold. Press gently and continue rolling to the top edge. Moisten the bare nori strip with a little water to seal the roll. Repeat with remaining nori, rice, and fillings to make a total of 4 rolls.

Slice rolls. Using a very sharp knife moistened with water, trim the ends of each roll and slice each roll into 6–8 pieces (aim for 6 if thicker). Wipe the knife clean and re-moisten between cuts for clean slices.

Plate and garnish. Arrange sushi pieces on a platter. Serve pickled ginger and small dishes of soy sauce/tamari and leftover herb salsa alongside. Sprinkle toasted sesame seeds and an extra 1/2 tsp togarashi lightly over the top of the rolls for color and heat. Add wasabi if desired.

Notes on components and timing. Rice (including cooling) will take about 50–60 minutes total. Herb salsa can be made ahead and refrigerated up to 24 hours. Assemble rolls just before serving for best texture. Leftover sushi is best eaten the same day.