Avocado Sushi with Cucumber

    1 hour

    These cucumber and avocado sushi rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi.

    77 people made this

    Serves: 6 

    • 1 1/4 cups water
    • 1 cup uncooked glutinous white rice (sushi rice)
    • 3 tablespoons rice vinegar
    • 1 pinch salt
    • 4 sheets nori (dry seaweed)
    • 1/2 cucumber, sliced into thin strips
    • 1 avocado, peeled, pitted and sliced

    Preparation:35min  ›  Cook:25min  ›  Ready in:1hour 

    1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
    2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of nori over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1.5cm of nori empty at the bottom. Arrange strips of cucumber and avocado across the centre of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the nori sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
    3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favourite sushi condiments.

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    Reviews in English (38)


    Why everybody using glutenous rice for sushi? They meant for different purpose, suchi as making Mirin or mochi (Japanese rice cake). They contain large amount of starch so it makes sushi rice too sticky. Real sushi rice is made with Cal rose Japanese rice.  -  23 Jun 2006  (Review from Allrecipes USA and Canada)


    My roommate and I used this recipe as a base (and motivational factor in making sushi at all) for our own sushi. Although we didn't have cucumber and avocado sushi, I am giving this recipe a 5 because we wouldn't have otherwise made it without this recipe inspiring confidence (this is a VERY easy dish). We used things we had in the fridge to make our own "unique" sushi rolls. They included (1) Pepperoni Pizza Sushi Roll: Use several pepperoni to make a line on the rice, add some mozzarella, a line of spagetti or tomato sauce (we used tomato basil sauce we had left over), sprinkle with crushed red pepper and garlic salt; (2) Roast Beef Sushi Roll: a line of roast beef (we used sandwich meat) on the sushi roll, a line of cream cheese, and a line of red bell pepper; (3) Turkey Sushi Roll: a line of sandwich turkey, line of avacado, line of wasabi sauce, line of cream cheese. We also had several dipping sauces on hand, eg soy sauce, wasabi sauce, and spicy ranch (we couldn't find sushi mayo). It was delicious, we are making more this week for a dinner party. My boyfriend and his best friend stopped by during our meal and also LOVED the sushi!  -  11 Mar 2007  (Review from Allrecipes USA and Canada)


    I agree with sushiichii; one uses a good quality short grain rice--a Cal rose variety is often preferred (Nishiki brand in my neck of the woods) to make sushi, not glutinous rice which is for desserts, mochi cake, etc. I guess no one fans the rice after adding the vinegar, to cool the rice quickly (it won't be mushy, either) and give it a nice sheen like my auntie Kimiko taught me over forty years ago. I haven't seen that instruction given in any of the recipes I've seen here. One might try different brands of rice vinegar; personally, I prefer a nice mild seasoned one. In a pinch, one can use white vinegar with sugar added--use far less than you would rice vinegar, add a little and sample the rice while cooling, adding more as necessary, flipping/folding delicately with your rice paddle. All in all, this is a decent and simple recipe.  -  19 Aug 2008  (Review from Allrecipes USA and Canada)