Avocado Cucumber Veggie Rolls (Printer view)

Fresh vegan rolls combining creamy avocado and crisp cucumber for a light, healthy bite.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tablespoon toasted sesame seeds (optional)

→ Assembly

10 - 4 sheets nori (seaweed)

→ For Serving

11 - Soy sauce or tamari (for gluten-free)
12 - Pickled ginger (optional)
13 - Wasabi (optional)

# Directions:

01 - Rinse the sushi rice under cold water until the water runs clear, then drain thoroughly.
02 - Combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the cooked rice. Allow rice to cool to room temperature.
04 - Place a sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap.
05 - With wet hands, spread a quarter of the rice evenly over the nori sheet, leaving a 1-inch border at the top edge.
06 - Arrange avocado, cucumber, and carrot sticks in a line along the bottom edge of the rice and sprinkle with sesame seeds if using.
07 - Using the mat, roll the sushi tightly away from you, pressing gently to shape a compact roll. Moisten the top border with water to seal.
08 - With a sharp damp knife, cut each roll into 6 to 8 pieces.
09 - Serve with soy sauce or tamari, pickled ginger, and wasabi as preferred.

# Expert Suggestions:

01 -
  • It tastes like you spent hours perfecting your craft when really you're done in under an hour.
  • Every ingredient plays a role—nothing gets in the way, nothing overstays its welcome.
  • You can eat these cold straight from the fridge, making them perfect for meal prep without the premade plastic feeling.
02 -
  • Room temperature rice is absolutely crucial—warm or hot rice will continue to cook and become mushy inside the roll, ruining everything you've built.
  • The nori should feel papery and crisp; if it becomes chewy or soft, it's absorbing moisture from the air and your rolls will fall apart as you cut.
03 -
  • Buy your avocado one day before making these rolls so it ripens to exactly the right firmness—you want it to slice cleanly, not turn to mush.
  • Keep a bowl of water beside you while rolling; damp hands prevent sticking and a damp knife makes cutting almost effortless.
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