This Avocado Roll is hands down our favorite vegetarian sushi—easy to make at home and full of flavor! Sliced avocado, cucumber, and carrots offer a crunchy and creamy combo that pairs perfectly with subtly sweet sushi rice. The ultimate touch? Drizzle it with our homemade sriracha mayo for that elevated restaurant flavor!
Table of Contents
Those that believe sushi isn’t really sushi unless it has raw fish or some type of meat-based protein in it have obviously never tasted a really good vegetarian sushi roll.
Plus, it’s not always feasible to make raw-fish sushi at home. And when I got my own sushi mat, I was ready to try my hand, but safely. Enter vegetarian rolls.
To make this super simple roll at home, you only need to know how to julienne a few vegetables, make the perfect sushi rice, and then how to roll sushi. (I’ve got resources for you to learn ALL of that!)
And once you know how to make this simple roll, you can be whipping up other cooked sushi favorites like the California Roll or even a Philadelphia Roll!
Ingredients You’ll Need
Notes about the ingredients needed for this Avocado Roll recipe are below. Jump to recipe for the exact measurements.
- Sushi Rice. This short-grain rice is cooked and then seasoned with vinegar and sugar to be slightly sweet and sticky.
- Nori. This toasted seaweed paper is essential for making sushi. Nori is slightly sweet and should be dark green or black.
- Avocado. You need small strips. Look for ripe but still firm so they are easy to work with. Here are some tips on how to cut avocado.
- Cucumber. Julienned and seedless are needed for this sushi. Otherwise, it will be too watery.
- Carrots. Cut into matchsticks. You can either buy a bag from the store or julienne larger carrots yourself. Just make sure to peel them first.
Special Equipment for Sushi Making
- Bamboo Mat: Though you can use a simply dish towel, a sushi mat makes it much easier. This is the main kitchen tool you’ll need when making sushi rolls at home.
- Non-stick Rice Paddle: This helps ensure the sticky sushi rice adheres to the nori instead of sticking to the paddle.
- Sharp Knife: To get those perfectly sliced vegetables, be sure you have a very sharp knife.
How to Make an Avocado Sushi Roll
Please see the recipe card for more detailed ingredient amounts. Jump to recipe for the printable instructions.
1. Prepare the sushi rice and filling ingredients.
Sushi rice is not typical rice. The addition of rice vinegar and sugar after cooking creates the sweet and sticky texture needed. Here are some tips on how to cook rice for sushi. You’ll need about 4 cups.
Next, prepare the vegetables. On a large cutting board, julienne both the carrots and the cucumber.
Then, cut the avocado into thin strips.
With all of the vegetables, be sure to use a sharp knife to create clean cuts and try to make them as close to the same thickness as possible.
2. Spread the rice onto the nori sheet.
Here is a thorough breakdown of how to roll sushi in case you would like more information.
Place a sheet of nori on a bamboo mat. Be sure it is shiny-side down and the lines go in the same direction as the mat.
If you don’t have a bamboo mat, simply spread some plastic wrap on a kitchen towel. Then, place the paper on top.
Add roughly a cup of rice onto the nori, and spread it out gently with a rice paddle or silicone spatula. Lightly wet your fingers and use them to spread the rice out fully.
3. Add filling ingredients and roll nori using the mat.
Start slightly off-center on the end closest to you. Evenly place the carrots, cucumber, and avocado in a horizontal row.
Keep all the vegetables grouped together to get a distinct view of each one in every slice. If you’d like, sprinkle a small amount of salt over the filling.
Starting at the end close to you with the fillings, carefully lift the mat. Bring the front edge of the rice and nori over the carrots, cucumbers, and avocado.
Begin rolling. Use the mat to help create the circular shape. If any ingredients fall out, gently push them back in.
Use your fingers and thumbs to lightly squeeze the roll to tighten it as you go. This will compress the rice and keep it together so your sushi won’t fall apart.
4. Seal the sushi roll.
After you have finished rolling the sushi, wet your fingertips on one hand while you firmly hold it with the other.
Run the moist fingers along the empty strip of nori. This will soften it and make it sticky so it will adhere to the outside of the roll.
Gently press the edge of the paper to the rice to create a seal. You should clearly see the traditional tube shape that makes sushi so recognizable.
5. Cut sushi roll into pieces.
Get a very sharp knife a little wet. Starting at one end, create even slices. Use the width of your finger as a guide.
Every couple of slices, clean the knife off and get it wet again. Otherwise, sticky rice build-up will lead to messy and uneven cuts.
You can serve these avocado rolls with a drizzle of sriracha mayo, sushi ginger, soy sauce, and wasabi.
Place your sushi roll on a plate and enjoy!
Storing Leftover Sushi Rolls
Sushi rolls are generally best enjoyed immediately. However, you can store uncut rolls that are tightly wrapped in the fridge for up to 2 days. Eventually, the avocado will brown and the rice harden.
FAQs
Traditionally, avocado rolls do not have fish or imitation crab. They at least have sushi rice and avocado, and some even have carrot and cucumber.
Because the avocado roll only contains rice and vegetables, it is considered vegan.
This popular sushi roll contains vegetables like carrots and cucumbers which are low in total fat and cholesterol. Avocados are high in healthy fats and fiber. This roll is great for those looking for a good-for-you sushi option.
Sushi Roll Making Tips
- Do not overfill the rolls as that makes it difficult to roll them tightly.
- Keep a bowl of water near you to wet your hands and the knife to keep everything from sticking.
- Letting the sushi rice cool completely before adding it to the sushi will ensure the nori doesn’t get a rubbery texture.
- Cut ingredients into thin strips so you get a bit in each bite.
More Homemade Sushi Recipes
Don’t stop with Avocado Sushi. Try any of these awesome recipes next:
Tap stars to rate!
Email this recipe!
Ingredients
- 4 cups seasoned sushi rice cooked
- 1 small avocado sliced
- 1 small carrot julienned
- 1 small cucumber julienned
- 4 sheets nori roasted
- Salt optional
- Toasted sesame seeds
- Sriracha Mayo optional
Instructions
- Prepare seasoned sushi rice and then slice and julienne the vegetables.4 cups seasoned sushi rice, 1 small avocado, 1 small carrot, 1 small cucumber
- Place one sheet of nori on a bamboo sushi mat rough side-up.* Add 1 cup sushi rice on the rough part of the nori. Spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges except for the one furthest from you. You’ll want to stop ½-inch from that end so the nori can seal once rolled.4 sheets nori
- Slightly off-center and close to you, place a few carrot strips, ¼ of the avocado slices, and a few pieces of cucumber. Sprinkle on some salt, if desired.Salt
- Starting from the end by you, lift up the mat over the vegetables and begin rolling, pushing back in the filling as you go. Make sure to tighten up the roll for the best results.
- Once you’ve completely rolled up the sushi, wet your fingers and run it along the ½-inch piece of nori that was left uncovered. This will make the nori stick together and seal the roll. Repeat with the remaining nori and filling ingredients until you have 4 rolls.
- To cut the sushi: Run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut each roll into 8-10 pieces.
- Finish the avocado roll with a drizzle of sriracha mayo and a sprinkle of toasted sesame seeds, if you’d prefer. Serve with some wasabi, sushi ginger, and soy sauce on the side. Enjoy!Sriracha Mayo, Toasted sesame seeds
Tap stars to rate!
Video
Notes
- Bamboo mat: If you don’t have one, a dish or tea towel will also work great for rolling!
- Storage: For the best taste, enjoy homemade sushi rolls immediately after making. To store, keep uncut rolls wrapped tightly in plastic wrap in the refrigerator. They will last up to 2 days before the avocado browns and the rice hardens.
- Sushi Rice: Learn how to make your own sushi rice at this recipe here. Make sure to let this come to room temperature completely before rolling the sushi.
- Filling: Avoid overfilling the rolls, as this makes it difficult to roll them up tightly.
- Prevent Sticking: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just curious in the picture- what are the rolls that do not have the seaweed wrap on the outside layer but just show white rice with seeds?
Those are called “uramki rolls” – check out these California Rolls (https://www.evolvingtable.com/california-sushi-roll/) and the Philadelphia Rolls (https://www.evolvingtable.com/philadelphia-suhi-roll/).