Introduction
Sushi is one of those foods that feels like a treat, yet when made at home, it can be surprisingly simple and fun. While traditional sushi often features raw fish, this recipe showcases a vegetarian version starring creamy avocado and refreshing cucumber, rolled in seasoned sushi rice and crisp nori sheets. The contrast of textures—soft avocado, crunchy cucumber, and tender rice—makes every bite light yet satisfying.
These sushi rolls are not only delicious but also healthy, plant-based, and customizable, making them perfect for vegans, vegetarians, or anyone who loves fresh, vibrant flavors. Whether enjoyed as a light lunch, appetizer, or main dish, they’re an elegant way to bring the Japanese dining experience into your home kitchen.
Why I Love This Recipe
I love this recipe because it’s fresh, simple, and versatile. The avocado brings a buttery richness, the cucumber adds a crisp bite, and together with the rice and nori, they create a perfectly balanced roll. Unlike heavy meals, these sushi rolls feel light but still leave you satisfied.
Making sushi at home is also incredibly rewarding—it feels like a creative, hands-on project. I love setting out all the ingredients and rolling them together, and it’s especially fun when shared with friends or family. Plus, it’s much more affordable than dining out at a sushi restaurant!
Why It’s a Must-Try Dish
This vegetarian sushi is a must-try because:
- Healthy and nourishing – Packed with fiber, healthy fats, and fresh ingredients.
- Diet-friendly – Vegan, dairy-free, and gluten-free (if using gluten-free soy sauce).
- Customizable – Can be filled with endless veggie combinations.
- Restaurant-style at home – Impress guests without breaking the bank.
- Fun to make – A great interactive cooking experience.
Preparation and Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 20 minutes (mostly for rice)
- Total Time: 45 minutes
- Servings: 4 rolls (about 24–32 pieces)
- Calories per serving (1 roll, ~6–8 pieces): ~180 kcal
Course and Cuisine
- Course: Appetizer / Main Dish
- Cuisine: Japanese
Ingredients
For the Sushi Rice:
- 1 cup sushi rice (short-grain Japanese rice)
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Rolls:
- 4 sheets nori (seaweed)
- 1 ripe avocado, sliced into thin strips
- 1 small cucumber, cut into matchsticks (peeled if preferred)
- 1 small carrot, julienned (optional, for extra crunch and color)
- Sesame seeds, for garnish
For Serving:
- Soy sauce
- Pickled ginger (gari)
- Wasabi
Step-by-Step Preparation Method
1. Prepare the Sushi Rice
- Rinse sushi rice under cold water until the water runs clear.
- In a saucepan, combine rice and water, bring to a boil, then cover and simmer on low for 15 minutes.
- Turn off heat and let it sit covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Gently fold this mixture into the cooked rice. Let rice cool slightly before rolling.
2. Prepare the Fillings
- Slice avocado into long, thin strips.
- Cut cucumber (and optional carrot) into matchsticks.
3. Assemble the Sushi Rolls
- Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
- Place a sheet of nori on the mat, shiny side down.
- Wet your fingers to prevent sticking, then spread about ¾ cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Sprinkle lightly with sesame seeds if desired.
- Arrange avocado and cucumber strips horizontally across the middle of the rice.
4. Roll the Sushi
- Using the bamboo mat, lift the edge of the nori closest to you and begin rolling tightly over the filling.
- Continue rolling, applying gentle pressure, until you reach the top edge.
- Use a little water on the border to seal the roll.
5. Slice the Rolls
- With a sharp knife dipped in water, slice each roll into 6–8 even pieces.
How to Serve
Serve the sushi rolls on a platter with small dipping bowls of soy sauce, wasabi, and pickled ginger. Garnish with extra sesame seeds or sliced scallions for presentation. They pair wonderfully with miso soup or a fresh seaweed salad.
Recipe Tips
- Always use a sharp, wet knife to cut clean slices.
- Don’t overfill the rolls—less is more for neat, tight sushi.
- Keep a small bowl of water nearby to dip your fingers while spreading rice.
- If your avocado isn’t ripe enough, mash it into a creamy spread before rolling.
Variations
- Rainbow Veggie Roll: Add bell peppers, carrots, or spinach for extra color.
- Spicy Avocado Roll: Mix avocado with sriracha or spicy mayo.
- Creamy Version: Add cream cheese or vegan cream cheese for richness.
- Tempura Twist: Add crispy tempura vegetables like sweet potato or zucchini.
- Inside-Out Roll: Spread rice on the outside of the nori, then coat in sesame seeds.
Freezing and Storage
- Refrigerator: Best eaten fresh but can be stored in an airtight container for up to 24 hours. (Note: Avocado may brown slightly.)
- Freezer: Not recommended, as rice and avocado don’t freeze well.
Special Equipment Needed
- Bamboo sushi mat (makisu)
- Sharp chef’s knife
- Plastic wrap (to prevent sticking on the mat)
- Rice paddle or wooden spoon
Conclusion
Vegetarian Sushi Rolls with Avocado and Cucumber are fresh, light, and flavorful—proof that sushi doesn’t need fish to be satisfying. With creamy avocado, crunchy cucumber, and perfectly seasoned rice, these rolls are both healthy and indulgent.
They’re fun to make, beautiful to serve, and endlessly versatile—whether for a family dinner, party appetizer, or solo meal prep. Once you try making sushi at home, you’ll see how easy, affordable, and delicious it can be.
Vegetarian Sushi Rolls with Avocado and Cucumber
Description
Sushi is one of those foods that feels like a treat, yet when made at home, it can be surprisingly simple and fun. While traditional sushi often features raw fish, this recipe showcases a vegetarian version starring creamy avocado and refreshing cucumber, rolled in seasoned sushi rice and crisp nori sheets.
Ingredients
For the Sushi Rice:
For the Rolls:
For Serving:
Instructions
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1. Prepare the Sushi Rice: Rinse sushi rice under cold water until the water runs clear. In a saucepan, combine rice and water, bring to a boil, then cover and simmer on low for 15 minutes. Turn off heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let rice cool slightly before rolling.
-
2. Prepare the Fillings: Slice avocado into long, thin strips. Cut cucumber (and optional carrot) into matchsticks.
-
3. Assemble the Sushi Rolls: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place a sheet of nori on the mat, shiny side down. Wet your fingers to prevent sticking, then spread about ¾ cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle lightly with sesame seeds if desired. Arrange avocado and cucumber strips horizontally across the middle of the rice.
-
4. Roll the Sushi: Using the bamboo mat, lift the edge of the nori closest to you and begin rolling tightly over the filling. Continue rolling, applying gentle pressure, until you reach the top edge. Use a little water on the border to seal the roll.
-
5. Slice the Rolls: With a sharp knife dipped in water, slice each roll into 6–8 even pieces.
