Avocado Cucumber Veggie Rolls (Printable Page)

Fresh avocado and cucumber combine in light veggie rolls with crisp textures and creamy flavor.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice (200 g)
02 - 1 ½ cups water (360 ml)
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tbsp toasted sesame seeds (optional)

→ Assembly

10 - 4 sheets nori (seaweed)

→ For Serving

11 - Soy sauce or tamari (gluten-free option)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Step-by-Step Guide:

01 - Rinse sushi rice under cold water until the water runs clear then drain thoroughly.
02 - Combine rinsed rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and allow it to cool to room temperature.
04 - Place a nori sheet, shiny side down, on a bamboo sushi mat lined with plastic wrap. With wet hands, evenly spread one-quarter of the rice over the nori, leaving a 1-inch (2.5 cm) border at the top edge.
05 - Arrange avocado slices, julienned cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
06 - Using the bamboo mat, tightly roll the sushi away from you, pressing gently to form a compact roll. Moisten the top border with water to seal the roll.
07 - With a sharp, damp knife, slice each roll into 6-8 even pieces.
08 - Serve rolls with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Tips:

01 -
  • It's genuinely foolproof once you understand the basic motion, and you'll feel like a sushi chef after your first roll.
  • Fresh, light, and completely vegan, yet satisfying enough for a full meal or impressive enough for guests.
  • Takes less time than ordering delivery and tastes infinitely fresher than anything sitting in a takeout container.
02 -
  • The rice temperature matters tremendously—if it's too hot, your hands will burn and you'll make a mess; if it's too cold, it becomes dense and won't stick together properly.
  • Nori is fragile and absorbs humidity, so store it in an airtight container and don't assemble your rolls until you're ready to roll them, or the nori will become chewy instead of crispy.
  • A truly sharp knife is non-negotiable; a dull blade will mash your roll instead of slicing it cleanly, and damp hands on the knife help you glide through nori without shattering it.
03 -
  • Keep a small bowl of water mixed with a little rice vinegar nearby while rolling—this prevents the nori from sticking to your wet hands and helps the rice glide more smoothly.
  • If your roll cracks or falls apart during slicing, the rice was likely too cold or packed too tightly; next time let it come fully to room temperature and roll a bit more gently.
  • Make all your rolls before slicing any of them, because the nori continues to absorb moisture and becomes chewy if you slice and wait.
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