High protein
Avocado Tuna Salad
Store-cupboard lunch. One tin, one avocado, five minutes, and no mayonnaise anywhere near it.
5 minServes 2Easy
Avocado Cucumber Sushi Rolls
Avocado maki is the easiest sushi to make at home because there is no raw fish involved and the fillings are both firm enough to roll around.
Almost every home sushi failure is a rice failure: wrong rice, unwashed rice, or rice seasoned while too cold. The steps below deal with each.
MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026
Prep
30 min
Cook
20 min
Total
50 min
Servings
4
Difficulty
Medium
Cuisine
Japanese
- Vegan
- Vegetarian
Ingredients
Sushi rice
To roll
Instructions
- 1
Rinse the rice in cold water, swirling and draining, until the water runs almost clear — usually five or six changes. Drain for 15 minutes.
- 2
Cook with the 360 ml water: bring to the boil, cover, reduce to the lowest heat for 12 minutes, then rest off the heat, still covered, for 10 minutes.
- 3
Warm the vinegar, sugar and salt until dissolved. Tip the hot rice into a wide bowl, pour the vinegar over and fold it through with a slicing motion. Fan it as you go and cool to body temperature.
- 4
Lay a nori sheet shiny side down on a bamboo mat. Spread about 130 g of rice over it with wet hands, leaving a 2 cm strip bare at the far edge.
- 5
Lay avocado and cucumber across the near third, then roll away from you with the mat, pressing firmly. Dab the bare strip with water to seal. Wipe the knife with a damp cloth between cuts and slice each roll into eight.
Recipe tips
- Use short-grain sushi rice. Basmati and other long grains have the wrong starch and will not hold together at all.
- Season the rice while it is hot but cool it to body temperature before rolling — hot rice steams the nori limp.
- Choose avocados that are ripe but still firm. Very soft fruit smears rather than slicing.
- A wet knife, wiped between every cut, is the difference between clean rounds and squashed ones.
Nutrition (approximate)
Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.
- Calories
- 435 kcal
- Protein
- 8 g
- Carbs
- 68 g
- Fat
- 15 g
- Fibre
- 8 g
Storage
Eat the day you make them, ideally within a few hours. Refrigeration hardens the rice; if you must, wrap tightly and bring back to room temperature before eating.
Frequently asked questions
Do I need a bamboo mat?
It helps a lot. A clean tea towel covered with cling film works as a substitute — the point is even pressure along the roll.
Can I use brown rice?
Yes, short-grain brown rice, but cook it longer and expect a looser roll. It never gets as sticky as white sushi rice.
Why does my roll fall apart?
Usually too much rice, too little pressure, or an unsealed edge. Use less rice than feels right and press firmly as you roll.
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