Cucumber and avocado sushi-style rolls
These vegetable rolls use seasoned short-grain rice, nori, cucumber and avocado. They are an approachable home project without raw fish. Work with clean hands and serve promptly; cooked rice still needs careful handling.
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Original recipe · serves 2
Cucumber and avocado sushi-style rolls
20 minPreparation20 minCooking40 minTotal
Ingredients
How to make it
- Rinse rice and cook with the amount of water and timing specified on the packet. Dissolve sugar and salt in vinegar.
- Fold vinegar mixture gently into cooked rice. Spread in a shallow clean dish until cool enough to handle; do not leave at room temperature for an extended period.
- Place nori on a clean rolling mat. Spread a thin layer of rice over the lower two-thirds. Add cucumber and avocado in a narrow line.
- Roll firmly using the mat, sealing the edge with a little water. Slice with a clean damp knife and serve promptly.
Make it work in your kitchen
Prepare the filling while rice cooks so assembly can start promptly. Follow safe cooling and refrigeration guidance for any remaining rice. Soy sauce commonly contains wheat and soy; check labels. These rolls are best freshly assembled rather than kept for texture.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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