Avocado Roll is a vegetarian sushi roll with a creamy texture. A perfect and simple roll to make, sure to satisfy your sushi cravings.
Making your own sushi may sound like a lot of work, but by following these instructions, they are surprisingly easily. To make your Dinner more complete with homemade sushi rolls, try Rainbow and Dragon Rolls.
Sabrina’s Avocado Roll Recipe
If you’re hosting a party, this Avocado Roll is a great sushi option for guests who don’t eat meat. Its mild flavor and creamy texture make it an excellent choice for both sushi beginners, and longtime fans. Serve with Spicy Mayo to dip, Shrimp Tempura, and Asian Cucumber Salad for an impeccable meal. Additional ingredients can be added to this roll, so check out the variations section below.
Recipe Card
Ingredients
Sushi Rice:
- 4 cups water
- 2 cups uncooked white rice
- 1/2 cup seasoned rice vinegar
- 1 teaspoon white sugar
- 1 teaspoon salt
Avocado Roll:
- 5 sheets nori , dry seaweed
- 2 avocados , pitted and thinly sliced
- toasted white sesame seeds
To Serve:
- spicy mayo
- pickled ginger , for garnish
- low sodium soy sauce
- wasabi paste
Instructions
Sushi Rice:
- Add water and rice to a large pot on high heat and bring water to a boil.
- Reduce heat to medium low and cover, simmering for 20-22 minutes until rice is soft and liquid is absorbed.
- Carefully Remove from pot into a large bowl.
- Mix together rice vinegar, sugar and salt.
- Using a rice paddle or large spoon add in the rice vinegar evenly, cutting it in (do not excessively stir).
- Let cool for 20-30 minutes before using sushi rice.
Avocado Roll:
- Wrap your sushi mat in plastic wrap (this helps prevent rice from sticking).
- Add a thin layer of rice evenly on the nori sheet on a clean surface.
- Put the nori sheet rice side down on the rolling mat.
- Through the middle of the roll add a layer thinly sliced avocado
- Using the roller, roll into a tight log.
- Garnish with toasted white sesame seeds and spicy mayo if desired.
- Cut into 6 pieces and serve with ginger, soy sauce and wasabi.
Nutrition
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Chef’s Note
Cutting your sushi roll incorrectly is the one step that can take your beautiful roll, and turn your hard work into a mess. If you don’t have a sushi knife, a long chef’s knife, or carving knife will do the trick. Start in the middle of the roll, and with a single smooth pulling stroke, cut through the roll. Rinse the knife with water, or wipe with a damp cloth between each cut to prevent sticking.
Table of contents
Can this be made ahead of time?
After assembling your sushi roll, it will only stay good for a couple of days in the fridge, and it’s better enjoyed fresh. However, you can prepare the sushi rice in advance. Store premade rice in an airtight container in the fridge for 2 days, or freezer for up to 1 month.
How to Store
- Serve: You shouldn’t leave these sitting out at room temperature for more than 2 hours.
- Store: If you have leftovers, you can wrap in plastic wrap, or place in an airtight container to store in the fridge for 1-2 days.
- Freeze: Unfortunately, sushi doesn’t maintain its texture when frozen, so it’s better to enjoy this recipe fresh.
Variations
- Seafood: Tuna, salmon, mackerel, yellowtail, shrimp, or imitation crab are all classic sushi-filling ingredients that would taste great with the creamy avocado slices. When using raw fish, be sure to get sashimi grade to ensure it is safe to eat.
- Veggie: Carrot strips, cucumber slices, red cabbage, or radish sprouts all make delicious additions to this recipe.
- Maki Rolls: To turn this into a maki roll, all you have to do is place the strip of nori on the bamboo mat with the rice on top. Then add the avocado filling and roll so the seaweed is on the outside.
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