Cucumber Avocado Sushi Rolls: A Fresh & Easy Homemade Delight

Looking for a fresh, healthy, and delicious twist on traditional sushi? These Cucumber Avocado Sushi Rolls are the perfect answer! Packed with crisp cucumber, creamy avocado, and a hint of tangy rice vinegar, these rolls are light yet satisfying. Whether you’re a sushi novice or a seasoned pro, this recipe is simple to follow and guaranteed to impress.

Why You’ll Love This

These Cucumber Avocado Sushi Rolls are not only visually stunning but also incredibly flavorful and nutritious. Here’s why they’ll become a staple in your kitchen:

• Healthy & Light: Packed with fresh veggies and no heavy sauces, these rolls are guilt-free.
• Quick & Easy: With minimal ingredients and straightforward steps, you can whip these up in no time.
• Customizable: Add your favorite fillings like crab, tofu, or spicy mayo for extra flair.
• Perfect for Any Occasion: Great for lunch, dinner, or even as an appetizer at parties.

Ingredients & Equipment

Gather these simple ingredients and tools to get started:

• 1 cup sushi rice (or short-grain rice)
• 1 ¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 large cucumber, julienned
• 1 ripe avocado, sliced
• 4 sheets nori (seaweed)
• Optional: sesame seeds, soy sauce, pickled ginger, wasabi

Equipment: Bamboo sushi mat, sharp knife, small bowl for vinegar mixture.

Step-by-Step Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker with 1 ¼ cups water. Let it sit for 10 minutes after cooking.
2. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice while it’s still warm. Let it cool to room temperature.
3. Prepare the Fillings: Slice the cucumber into thin matchsticks and the avocado into thin slices.
4. Assemble the Rolls: Place a nori sheet on the bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange cucumber and avocado in a line near the bottom edge.
5. Roll It Up: Lift the edge of the mat closest to you and roll it over the fillings, tucking tightly. Continue rolling until sealed. Use a little water on the nori border to help it stick.
6. Slice and Serve: With a sharp knife, cut the roll into 6-8 pieces. Wipe the knife between cuts for clean slices. Serve with soy sauce, wasabi, and pickled ginger.

Pro Tips

• Rice Consistency: The rice should be sticky but not mushy. Rinsing it well before cooking removes excess starch.
• Sharp Knife: A very sharp knife dipped in water ensures clean cuts without squishing the rolls.
• Nori Side: Place the nori shiny side down on the mat for better texture.
• Experiment: Try adding mango, bell peppers, or tofu for extra flavor and color.

Storing Leftovers

Sushi is best enjoyed fresh, but if you have leftovers:

• Short-Term: Wrap rolls tightly in plastic wrap and refrigerate for up to 24 hours. The rice may harden slightly.
• Avoid Freezing: Freezing will ruin the texture of the rice and vegetables.
• Revive: Let refrigerated rolls sit at room temperature for 10 minutes before serving to soften the rice.

Cucumber Avocado Sushi Rolls

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• Author: Sophia
• Total Time: 35 minutes
• Yield: 4 rolls
• Diet: Vegan

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Description

Fresh and light cucumber avocado sushi rolls that are easy to make at home—perfect for a healthy snack or light lunch.

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Ingredients

1 cup sushi rice

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

4 sheets nori (seaweed)

1/2 cucumber, julienned

1 ripe avocado, sliced

Soy sauce, for serving

Pickled ginger and wasabi, for serving (optional)

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Instructions

1. Rinse the sushi rice under cold water until the water runs clear.

2. Cook the rice according to package instructions, then let it cool slightly.

3. Mix rice vinegar, sugar, and salt in a small bowl, then stir it into the warm rice.

4. Place a sheet of nori on a bamboo sushi mat, shiny side down.

5. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.

6. Arrange cucumber and avocado slices horizontally across the bottom third of the rice.

7. Using the mat, tightly roll the sushi from the bottom up, applying gentle pressure to keep the roll firm.

8. Seal the edge with a little water and set aside seam-side down.

9. Slice the roll into 6–8 pieces with a sharp, damp knife.

10. Repeat with remaining ingredients and serve with soy sauce, pickled ginger, and wasabi.

Notes

Dip your knife in water before each cut to prevent sticking.

You can add other fillings like carrots or cream cheese for variation.

For a low-carb version, use cauliflower rice instead of sushi rice.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Rolling
• Cuisine: Japanese