We have been rolling our own homemade sushi for over a decade and we are excited to share our learnings with you. Just a note that this is clearly an Americanized version of traditional Japanese sushi-making and if you want to truly enjoy the authentic version head out and find yourself a talented sushi chef at local sushi restaurants! This delicious avocado roll is a great option if you want to enjoy sushi but don’t love raw fish or if you are pregnant and can’t have raw fish. A California Roll would also work, since it uses imitation crab!
Looking for More Homemade Sushi?
Then you definitely need to try our Sushi Hand Roll or a Tuna Poke Bowl!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, and estimated nutritional information.
- sushi rice – after trying a variety of different types of rice, we highly recommend an authentic sushi rice. Simply follow our tutorial on how to make sushi rice on the stove top, make Instant Pot sushi rice, or use a rice cooker.
- filling ingredients – option to use any variety of filling ingredients to make the sushi your own creation.
- seaweed sheets – also known as nori sheets can be found at most grocery stores or an Asian grocery store.
History Of Sushi
Want to dig a little more into the history of sushi – here is a great article!
How To Make An Avocado Roll
Pro tip: keep a little water nearby (preferably with warm water) to dip your knife into to help keep it clean – this will help making clean cuts.
Pro Tip
Keep a little water in a tall glass nearby (preferably warm water) to dip your knife into between cuts to help keep it clean – this will help make clean cuts.
Best Way To Enjoy An Avocado Roll
We love to keep it simple and dip our avocado roll pieces in a small dish of soy sauce. If we are looking to add a little more flavor, we drizzle on some wasabi mayo or simple spicy mayo. Both can be made in a matter of minutes and are so good! Or make them look fancy with a sprinkling of sesame seeds.
Recipe FAQs and Tips
- How can you tell when your avocado is ripe? Give the outside of the fruit a slight squeeze, it should be slightly soft but not squishy. Also, look at the avocado skin, it should be a very dark green and not dried out.
- How to store leftover avocado sushi? They can simply be wrapped in plastic wrap and stored in the fridge for 1-2 days. After that, the avocado starts to turn brown and the rice hardens.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Avocado Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sushi
- Method: Counter Top
- Cuisine: Asian-Inspired
Description
A delicious Avocado Roll recipe that has real, simple ingredients and easily made right in your own kitchen!
Ingredients
Sushi Ingredients:
- 2 1/2 cups sushi rice, cooked
- 4 nori sheets
- 1–2 avocados, sliced
- 1–2 carrots, julienned
- 1 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- optional: spicy mayo
- serving suggestion: soy sauce or tamari for dipping, wasabi, pickled ginger
Tools Needed:
- bamboo rolling mat
- parchment paper
Instructions
- Sushi Rice Recipe: Prepare sushi rice and let cool to room temperature – cover with a damp kitchen towel – while you prepare the fillings.
- Filling ingredients: Use a sharp knife to prepare all of the filling ingredients.
- Nori Sheet + Rice: place a bamboo rolling mat down flat, a large piece of parchment paper on top, and then a nori sheet on top of that (shiny side down). Using the back of a spoon, spread approx. 1/2 cup + 2 tablespoons of sushi rice across the nori sheet leaving the top inch or so empty. The rice should be pretty flattened.
- Add Fillings: Place the filling ingredients across the nori sheet on the side closest to you (not the side where there isn’t rice). Don’t go too crazy with amount of fillings or it will end up popping out the ends.
- Roll It Up: Using both hands, pick up the edge of the nori sheet closest to you and fold over the filling ingredients; tucking the nori sheet around the avocado and veggies. Pick up the bamboo sheet and fold that over too (but don’t tuck all the way around – you don’t want the bamboo mat to get stuck inside the roll). Squeeze fairly firmly around the sushi roll, pull the bamboo sheet away from your body and roll the sushi. Pull away from your body again with the bamboo sheet, then stop and squeeze again. Continue doing this until you have a fully formed sushi roll.
- Cut: Using a very sharp knife, cut the roll into 1 inch thick pieces.
- Continue Process: Create 3 more rolls using the same technique – see notes below for instructions on an Inside Out Roll (where the rice is on the outside of the roll instead of on the inside).
- Optional: Top with a dollop or drizzle of spicy mayo to add some extra flavor.
- Serve: Enjoy with soy sauce, wasabi, and/or pickled ginger.
Notes
- Inside Out Roll: Place a bamboo sheet down and a piece of parchment paper on top. Place nori sheet on top of the parchment, shiny side down. Cover with rice leaving the top inch empty. Flip the entire seaweed sheet over, so the rice is down on the parchment paper and the section without rice is closest to you. Place the fillings on top of the side closest to you. Lift the edge of the nori sheet closest to you and tuck around the avocado and veggies. Lift up the bamboo mat and fold over as well. Start pulling the bamboo mat and parchment paper away from your body as the nori sheet rolls around the ingredients. Then stop and apply gentle pressure to create a roll. Continue pulling/rolling with the bamboo mat and then apply pressure until you have a fully formed sushi roll. Cut into 1 inch pieces with a very sharp knife.
- Instant Pot Sushi Rice: we also have an easy tutorial on how to make sushi rice right in your Instant Pot. It’s super quick and easy!
Nutrition
- Serving Size: 1 avocado roll
- Calories: 522
- Sugar: 2.1 g
- Sodium: 28.3 mg
- Fat: 6 g
- Carbohydrates: 106.1 g
- Fiber: 3.4 g
- Protein: 9.4 g
- Cholesterol: 0 mg
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