Avocado Roll Recipe

Rinse rice

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

Cook rice

Combine the rinsed rice and 2.2 cups water in a rice cooker or a heavy saucepan. If using a saucepan, bring to a gentle boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

Season rice

While the rice cooks, whisk together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle using cutting and folding motions to avoid crushing grains. Fan the rice or allow it to cool to slightly warm (body temperature) while you prepare other components (about 10–15 minutes).

Prepare avocado

Cut each avocado in half lengthwise, remove the pit, and slice each half into long thin strips (~1/4-inch thick). Keep the slices intact enough to fan or layer inside the roll. If desired, toss slices gently with a few drops of lemon or rice vinegar to slow browning.

Prepare nori and mat

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent sticking. Have a bowl of water nearby to wet your fingers (prevents rice from sticking). Place one full nori sheet shiny side down on the plastic-covered mat.

Spread rice on nori (outside roll method)

Wet your fingers and take about 3/4 to 1 cup of seasoned rice. Spread a thin, even layer of rice across the entire surface of the nori sheet. Aim for about 1/8–1/4 inch thickness. Press gently so rice adheres. Sprinkle toasted sesame seeds evenly over the rice if using. Important: This recipe specifies avocado and seaweed outside — to get seaweed outside (uramaki-style with nori on outside), we will assemble as an inside-out roll by first making a rice layer on the plastic and then wrapping nori inside-out. See next steps.

Make inside-out (uramaki) base

Flip the nori sheet over so rice is facing down on the plastic (rice against plastic wrap) and the shiny side of nori faces up. If you prefer the seaweed outside with no rice on it, instead skip sprinkling rice on nori and proceed with a nori-first roll—however this recipe follows avocado and seaweed outside by wrapping a thin nori layer on the outside at the end. Place the nori (rice-side down) onto the plastic-covered mat.

Place avocado and roll

On the nori (the non-rice side that is now facing up), arrange avocado slices in a line across the middle, leaving about 1 inch clear at the far edge. If you prefer additional filling (cucumber, mayo), add now. Lift the edge of the mat nearest you and begin rolling away from you, tucking the filling to form a tight cylinder. Use the mat to shape and compress the roll, applying even pressure to create a firm roll. Seal the edge of the nori by wetting the bare strip with a little water so it sticks.

Wrap in seaweed outside (final finish)

Since the rice currently forms the exterior, to have visible seaweed outside with avocado also outside, take a second full nori sheet: cut it in half lengthwise or use full sheet depending on preference. Place the rolled rice cylinder onto the center of the new nori sheet and wrap the nori around the outside of the roll so the nori is visible on the exterior and avocado can be arranged on top. Press gently to adhere. Alternatively, for a simpler method, you can skip creating an inside-out roll and instead place a full nori sheet outside first (nori outside, rice inside) and spread rice and avocado inside so avocado ends up visible on the exterior—choose the method that gives avocado and seaweed on the outside as desired.

Finish and chill briefly

Place the completed roll seam-side down and let it rest 5 minutes to set. If the roll becomes warm or loses shape, chill wrapped in plastic for 5–10 minutes to firm up before slicing.

Slice

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 equal pieces. Clean and wet the knife between slices to ensure clean cuts and preserve the outer avocado and seaweed appearance.

Arrange avocado roll slices on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side. If desired, garnish with extra toasted sesame seeds or a thin avocado slice on top of each piece.