This Avocado Roll recipe is the best homemade version of a sushi favorite. You only need simple ingredients like avocado, cucumber, and carrots. Top with a delicious spicy mayo for extra flavor! Save money and avoid the restaurant cost by making your own sushi at home.

A piece of avocado sushi roll is eaten with chopsticks.

Those that believe sushi isn’t really sushi unless it has raw fish or some type of protein in it obviously must have never tasted a really good vegetarian sushi roll.

During the first few years of living in Austin, I shopped at our local HEB and Central Market on the weekends. Often right after running at the trail and being entirely too hungry.

Sushi was always a quick grab-and-go snack I could enjoy in the car. And at the time, it was the spicy salmon or tuna I would consume.

Until one day it didn’t settle so well with me. While I didn’t want to run the risk of getting a stomachache from the raw fish, I still had a craving for that sweet and tangy rice wrapped around fillings.

And that’s exactly when I discovered Avocado Rolls – with all the sushi rice flavor but WITHOUT the raw fish.

Since then, I’ve learned that it’s actually super simple to make this classic roll at home. Especially since you only need to know how to julienne a few vegetables, make the perfect sushi rice, and then how to roll sushi. (Which 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!

Avocado, carrots, cucumbers, sushi rice, nori, sesame seeds, and salt are the ingredients for this recipe.

Ingredients

The simple ingredients you need to make this Avocado Roll include:

  • 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.

How to Make Avocado Sushi

The basic steps for making Avocado Sushi are simple to follow. Please see the recipe card for more detailed ingredient amounts.

Prepare Rice and Veggies

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.

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.

Spread the Rice

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.

You should not need to soften the nori if you are careful. The moisture from the rice mixture should make the paper easy to handle.

Place 1 cup of prepared sushi rice on the nori. Carefully spread it out using a rice paddle. A spoon or spatula will work, but it will be more difficult.

If you are having trouble getting the rice to the edges of the paper, dip your fingers into a bowl of water and gently spread the rice. This will help prevent the rice from sticking to your fingertips.

Leave about ½-inch of nori uncovered at the end farthest away from you. This section will be sued to seal the roll.

Fill it Up

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.

Roll it Tight

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.

Seal

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.

Water is used to seal the avocado roll.

Cut into Pieces

Cutting avocado sushi rolls can be slightly tricky. However, take your time, follow these steps, and you should be fine.

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!

Meal Prep and Storage

  • To Prep-Ahead: This is best if eaten within the first few hours of making, but you can prepare it up to 24 hours ahead of time.
  • To Store: Keep rolls uncut and tightly wrapped in plastic. Sushi will last for up to 2 days in the fridge. After that, the avocado will brown and the rice will harden.
  • To Freeze: It is not recommended to freeze this roll as the rice will dry out.

FAQs

Does an avocado roll have fish?

Traditionally, avocado rolls do not have fish or imitation crab. They do have sushi rice and avocado, while some even have carrot and cucumber

Is an avocado sushi roll vegan?

Because the avocado roll only contains rice and vegetables, it is considered vegan.

Are avocado rolls healthy?

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.

Expert Tips and Tricks

  • Get a mat. If you plan on making sushi regularly, then a bamboo mat will make the process much easier.
  • Keep it fresh. In-season veggies are best and offer the most flavor.
  • Make it sticky. Be sure you are using short-grain sushi rice so the roll stays together.
  • Get creative. Don’t be afraid to experiment with other flavors and toppings. Add some cilantro for a peppery kick or basil for a fresh herbal note!
  • Wrap tight. This roll will last a couple of days in the fridge when wrapped well in plastic wrap.
A plate is filled with healthy Avocado rolls.

More Sushi Recipes

Don’t stop with Avocado Sushi. Try any of these awesome recipes next:

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5 from 1 vote

Avocado Roll Recipe

This Avocado Roll recipe is the best homemade version of a sushi favorite. You only need simple ingredients like avocado, cucumber, and carrots. Top with a delicious spicy mayo for extra flavor!
Avocado roll is eaten with chopsticks.
Yield 4 rolls
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

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.
  • 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.
  • 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.
  • 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!

Tap stars to rate!

5 from 1 vote

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: This is best if eaten within the first few hours of making, but you can prepare it up to 24 hours ahead of time. Keep tightly wrapped.
  • To Store: Keep rolls uncut and wrap in plastic. Sushi will last for up to 2 days in the fridge. After that, the avocado will brown and the rice will harden.
  • To Freeze: It is not recommended to freeze this roll as the rice will dry out.

Nutrition

Calories: 259kcal, Carbohydrates: 43g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 15mg, Potassium: 372mg, Fiber: 6g, Sugar: 1g, Vitamin A: 257IU, Vitamin C: 8mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. 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?