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

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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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.

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.