Avocado Sushi
Creamy avocado makes the perfect vegan filling for this homemade avocado sushi recipe! I’ll show you step-by-step how to make it and how to make sure it turns out perfect.
Making your own Vegan Sushi at home is one of those things that’s not necessarily hard, but it requires some practice. When I first got into sushi making, my rolls were a disaster, but as I rolled, each one got better and better—and now my avocado sushi looks like it came from a restaurant! Once you get the hang of it, it’s really fun and oddly satisfying.
Why It’s Time to Start Making Your Avocado Sushi at Home
I totally had a bad sushi habit before I started DIYing it—those packages of avocado sushi in the prepared foods section at the grocery store always call my name. But making it at home is so worth it!
- Budget-friendly. Once you have basic sushi ingredients on hand, all you need is an avocado when you want to make a batch of avocado rolls. (Bonus: Those same ingredients can be used to make Onigiri and this Vegan Sushi Rice Bowl!)
- Maximum freshness. The cucumbers are crisp! The avocado is never browned! When you make your own sushi at home, each element is totally on point and your sushi will taste super fresh.
- Easy to customise. You can make this recipe your own by trying different fillings or serving the avocado sushi with other sauces. I will share some ideas later in this post!
Notes on Ingredients
Here’s what you need to know about the ingredients for avocado sushi before you start rolling. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sushi rice – Sushi is short-grained and sticky, which is how your sushi roll holds together. It’s important to use sushi rice, not another variety!
- Water
- Rice vinegar – Also known as rice wine vinegar.
- Sweetener – Sugar is the more traditional option, but you can use maple syrup for a more natural sweetener.
- Salt
- Avocado – Be sure it’s ripe! It should have some give to it when you gently squeeze it.
- Cucumber – Scoop out the seeds if you’re using a garden cucumber and then julienne it.
- Nori – These are the sheets of seaweed that form the wrapper of a sushi roll.
- Sesame seeds
- Soy sauce and/or bang bang sauce – For dipping and drizzling. If you can’t find vegan bang bang sauce, you can combine Vegan Mayo with sriracha and a splash of rice vinegar.
How to Make Avocado Sushi
You’ll find a visual step-by-step guide to making avocado sushi here, but the full written instructions are in the recipe card below.
- Cook the sushi rice. Rinse the rice until the water runs clear, then place it in a pot with the water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit with the lid on for 10 minutes.
- Season the rice. Mix the vinegar, sweetener, and salt in a small bowl, then fold this mixture into the rice. Let the rice cool to room temperature.
- Start the sushi. Place a sheet of nori on a sushi mat or clean work surface with the shiny side facing down. With wet fingers, spread a layer of rice over the nori, leaving a 1-inch border on the top edge.
- Add the filling. Add the avocado and cucumber, followed by the sesame seeds. They go right in the middle of the rice.
- Roll it up. Starting from the bottom, roll the sushi up—keep it tight so your rolls end up round and easy to slice! Rub water along the edge of the nori to seal the roll. Repeat with the remaining ingredients.
- Slice and serve. Use a sharp knife to cut the roll into pieces, wiping the knife clean between each slice. Serve with your desired sauces and garnishes.
Tips and Variations
- Line your sushi mat for easy cleanup. You don’t have to do this, but you can place a sheet of plastic wrap over the bamboo mat to keep it clean in case some of the rice or avocado falls outside of the nori.
- Seriously, wet your fingers. The sushi rice is sticky, no joke! Using damp fingers will keep it from sticking to your fingers instead of the nori. I just keep a small bowl of water next to me as I roll.
- Press the rice onto the nori. You don’t want to smash it completely, but I press it a bit to make sure it sticks when I start rolling it up.
- Try other filling options. Shredded carrots are a good swap for the cucumber or you can use daikon radish for a little bite. Pickled veggies are good too, as is steamed asparagus.
Serving Suggestions
You can serve this avocado sushi as an appetizer for a vegan Japanese dish like Vegan Katsu Curry. I also love just having them for lunch with a bowl of miso soup made with Vegetable Broth, yellow miso, sliced green onions, and cubes of firm silken tofu. So easy!
How to Store
The struggle with storing avocado sushi is keeping the avocado from browning. For this reason, I recommend either serving the sushi right away or eating it within 24 hours. Refrigerate it in an airtight container with plastic wrap pressed against the top of the sushi rolls to minimize exposure to air.
More Recipes for Avocado Lovers
Enjoy friends! If you make this avocado sushi recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Avocado Sushi
Ingredients
- 1 cup sushi rice, 200 grams
- 1¼ cups water, 300 milliliters
- 2 tablespoons rice vinegar, 30 milliliters
- ½ tablespoon maple syrup or sugar, 7 milliliters
- ½ teaspoon salt
- 1 ripe avocado, sliced thin
- ½ medium cucumber, julienned
- 4 sheets nori, seaweed
- 2 teaspoons sesame seeds, 6 grams
- Soy sauce, for dipping
- ½ cup vegan Bang Bang Sauce
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice in cold water until the water runs clear.
- Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, maple syrup (or sugar), and salt. Gently fold this into the warm rice. Allow the rice to cool to room temperature.
Assemble the Sushi
- Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface.
- Wet your fingers and gently spread a thin, even layer of rice over the nori, leaving a 1-inch (2.5 cm) gap at the top.
- Arrange several slices of avocado and a few cucumber strips horizontally across the center of the rice.
- Sprinkle with sesame seeds.
- Roll the sushi tightly from the bottom, using the mat to help shape it. Dab a little water along the top edge to seal.
- Using a very sharp knife, slice each roll into 6 to 8 pieces. Wipe the blade with a damp cloth between cuts for clean slices.
Serve
- Arrange the sushi pieces on a platter.
- Sprinkle with additional sesame seeds if desired.
- Drizzle with Bang Bang Sauce and serve with soy sauce for dipping.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Awesome sushi
Hi Ron,
Thank you so much for sharing the love! I’m so happy you enjoyed it.
Easy to make with few ingredients. A great appetizer!!
Hi Vilma,
Ahh I am so so happy to hear that you enjoyed this sushi recipe!