RecipeNowRecipeNow
Unroll a delightful treat with cucumber avocado sushi rolls! These vegan-friendly bites are filled with slices of creamy avocado and crunchy cucumber, wrapped snugly in seasoned sushi rice and nori. Easy to make, fun to eat, and deliciously healthy, they're perfect for a sushi night in or a quick afternoon snack.
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, allow it to cool slightly.
In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar dissolves. Let it cool, then mix with the cooked rice.
Prepare the cucumber by removing the seeds and cutting it into thin strips. Slice the avocado in half, remove the pit, and slice into thin strips.
Lay out a bamboo sushi mat and place a sheet of nori on top, shiny side down.
Spread a thin, even layer of rice over the nori, leaving about 1-inch at the top edge uncovered.
Arrange the cucumber and avocado strips in a line across the center of the rice.
Using the bamboo mat, carefully roll the nori over the filling, keeping it tight. Moisten the top edge with a bit of water to seal the roll.
Use a sharp knife to cut the roll into 6-8 pieces. Wipe the knife with a damp cloth between slices for a cleaner cut.
Serve immediately with soy sauce, pickled ginger, and wasabi, if desired.
