Avocado Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs nearly clear (about 3–5 minutes). Drain 1–2 minutes. Transfer rice to a rice cooker or a small pot, add 1.6 cups water, cover, and cook according to your rice cooker instructions or bring to a boil, reduce to low, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 3 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wide shallow bowl (a wooden hangiri if available). Pour the vinegar mixture evenly over the rice and fold gently with a rice paddle or spatula to mix and cool — use a fanning motion if possible to help glossy texture. Allow rice to come to just-warm / room temperature (about 10–15 minutes).

Prepare fillings

Halve and pit the avocado. Scoop flesh from the skin and slice into long 1/4-inch strips. Squeeze the juice of 1/2 lime over the avocado slices to lightly season and slow browning. Meanwhile, cut the cucumber in half lengthwise, scoop seeds if very watery with a spoon, then slice into long, thin matchsticks (~1/8 inch thick).

Prepare nori and mat

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent rice sticking. Place one roasted nori sheet shiny-side down on the mat. Have the small bowl of water with rice vinegar nearby to wet your fingers while handling rice.

Spread rice on nori

Wet your fingers in the vinegar water and take about 3/4 cup of sushi rice (adjust slightly depending on nori size). Gently spread the rice in an even layer over the nori, leaving a 1-inch strip at the top edge of the sheet free of rice to seal the roll. Do not press too hard — the rice should be compact but not smashed.

Add fillings

Arrange a single row of avocado slices and cucumber matchsticks about 1 inch from the bottom edge of the rice-covered nori. Sprinkle 1 tsp toasted sesame seeds evenly over the fillings for subtle flavor and texture.

Roll

Lift the bamboo mat edge nearest you and begin to roll away from you, tucking the fillings with your fingers to keep them snug as you roll. Apply gentle even pressure with the mat to form a tight cylinder. When you reach the top 1-inch bare strip, wet it lightly with the vinegar water and finish sealing the roll.

Trim and finish

Using a very sharp, damp knife, slice the roll into 6–8 equal pieces. Wipe the knife between cuts to keep clean slices. Repeat the process with the second nori sheet and remaining rice and fillings.

Arrange avocado rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side. Optionally garnish with an extra squeeze of lime over the rolls or a light sprinkle of sesame seeds. Consume shortly after making for best texture.