Avocado and Cucumber Sushi Rolls
Create your own zen moment with these simple yet elegant sushi rolls. The creamy avocado and crisp cucumber offer a refreshing bite, while the meditative process of rolling them can be deeply relaxing.
Prep time: 30 minutesCook time: 30 minutesServes: 4
Ingredients
Sushi rice - 2 cups
Water - 2 1/4 cups
Rice vinegar - 1/4 cup
Sugar - 2 tbsp
Salt - 1 tsp
Nori sheets - 4
Avocado - 1 (ripe, sliced thin)
Cucumber - 1 (julienned)
Soy sauce - for serving
Pickled ginger - for serving
Wasabi - optional
Instructions
1. Rinse sushi rice in cold water until the water runs clear.
2. Combine rice and water in a rice cooker and cook according to the manufacturer’s instructions.
3. In a small saucepan, combine rice vinegar, sugar, and salt over low heat, stirring until dissolved.
4. Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let cool.
5. Place a bamboo sushi mat on a flat surface and top with a sheet of nori, shiny side down.
6. Wet your hands and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
7. Arrange avocado slices and cucumber strips in a line at the bottom edge of the rice.
8. Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight log.
9. Seal the edge with a little water.
10. Using a sharp knife, slice the roll into 8 pieces.
11. Repeat with remaining ingredients.
12. Serve with soy sauce, pickled ginger, and wasabi.
Storage
Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours.
Reheating
Sushi rolls are best enjoyed fresh and do not reheat well.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
