Cucumber and Avocado Sushi
Create delightful avocado rolls in the comfort of your home with this straightforward vegetarian sushi recipe. Serve alongside wasabi, pickled ginger, and soy sauce for an authentic touch.
Ingredients
- 1 medium avocado peeled, pitted, and sliced
- ½ medium cucumber cut into thin strips
- 4 sheets nori dry seaweed
- 1 cup uncooked glutinous white rice sushi rice
- 3 tablespoons rice vinegar
- 1 ¼ cups water
- 1 pinch salt
Instructions
- In a saucepan, combine the water and sushi rice, bringing it to a boil. Once boiling, cover the pan, lower the heat, and let it simmer until the rice is tender and the water is fully absorbed, which should take about 20 minutes. After cooking, remove the pan from heat, then mix in the rice vinegar and salt. Allow the mixture to cool for a minimum of 5 minutes.
- To prepare for rolling, line a bamboo sushi mat with plastic wrap to prevent sticking. Position one sheet of nori over the plastic wrap. Evenly distribute the cooled rice onto the nori, leaving approximately half an inch at the bottom uncovered. Lay the cucumber and avocado slices in the center of the rice. Carefully lift the mat and roll it over the cucumber and avocado once, applying gentle pressure. Unroll the mat and continue rolling towards the exposed edge of the nori to create a tight roll. If needed, seal the edge with a small amount of water. Repeat this process with the remaining ingredients.
Notes
Finally, using a sharp, wet knife, cut each sushi roll into six equal pieces for serving.