Learn how to make this delicious and creamy avocado roll. This homemade vegan sushi roll it is healthy and super fun & easy to prepare. Plus much cheaper than in restaurants! With step-by-step detailed instructions and photos, you'll master how to make your own sushi at home!
Avocado sushi rolls are perfect to treat yourself to a vegetarian sushi roll or to introduce kids to sushi. They are made with simple ingredients and are easy to put together.
For more simple vegetarian recipes, you might also want to try these tofu rice noodles with greens, this vegan risotto with mushrooms or these easy steamed green beans.
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Ingredients
All you require to make this avocado roll recipe are 5 simple ingredients. These days you can find sushi rice in any grocery store, but alternatively, look out for a local Asian supermarket.
It is important to find a firm yet ripe avocado (ready to eat), as otherwise, the avocado slices will be too mushy.
- Sushi rice
- Rice vinegar
- Cane sugar or erythritol
- Firm avocado - cut into thick slices
- Nori sheet - trim approx 3 fingers off
Optional extras:
- Black sesame seeds
- Pickled ginger
- Tamari (GF) or soy sauce
- Wasabi
See the recipe card for quantities.
What is the best rice for sushi?
The best rice to make sushi is Japanese short-grain rice. If you can't find sushi rice, look out for another type of short-grain white rice. You can also use brown rice, however, this isn't traditional in the Japanese cuisine.
The ratio water-rice is 1 cup of sushi rice and 1.5 cups of water.
How to make avocado roll (avocado maki)
This avocado sushi roll recipe it's fun and very easy to follow. Get your kids involved in making the rolls, they will love it!
Step 1: Start by preparing the sushi rice
Add the rice to a medium/large bowl with water. Stir the rice in the water with your hands, and drain the water. Repeat this process until the water comes out clear (approx. 3 times), and drain again.
Add the rice and water to a medium saucepan, and cover with a lid. Follow the cooking time instructions on the rice package. Usually it's about 10 minutes simmering and 10 minutes off the heat. I always recommend trying the rice after turning off the heat, as sometimes it cooks quicker. You don't want to end up with mushy rice!
Transfer the rice to a bowl and add the rice vinegar and sugar of choice. Combine well with a spoon, and let it cool at room temperature.
Step 2: Lay out the avocado sushi rolls
Prepare a small bowl of water to wet your hands.
Lay the bamboo mat on a flat surface, and put a sheet of nori on top. The shiny side should be facing the mat, so it ends up outside when you make the rolls.
Wet your hands (to prevent sticking) and grab a handful of seasoned sushi rice. Spread the rice evenly on top of the rough side of the nori sheet, leaving the end empty (see photo). Press the rice down a bit, but don't squish it.
Add the filling ingredients: Line up slices of avocado in the center of the rice. Slightly wet the empty part of the nori sheet (so it sticks when rolling) and roll.
Step 3: Roll it up!
This is the most fun part! Using the bamboo sushi mat, start rolling the sushi away from you, applying gentle pressure to create a tight roll. You want to roll it as tight as possible.
Get creative and make an inside-out roll!
Cover the bamboo mat with compostable plastic wrap. Lay the nori seaweed sheet (trim approx. 4 fingers off) on top, and spread the rice evenly (same process as above). This time you don't need to leave the end empty though. Flip over, so the rice is now facing the plastic wrap/bamboo mat.
Line avocado slices on top of the nori and roll. Sprinkle sesame seeds on the benchtop or cutting board. Roll the sushi roll over, so the sesame seeds stick to the rice. Cut the makis following the instructions above.
Step 4: Slice it into makis
Wet a sharp knife (to avoid sticking and get clean cuts), and cut into individual bite-size pieces. You should get between 7-8 avocado maki. Sprinkle black sesame seeds on top to decorate.
Step 5: Dip in tamari or soy sauce and enjoy!
In a small bowl, add a bit of tamari (GF) or soy sauce, and, if you like, combine it with a bit of fresh wasabi. Dip the avocado maki in the sauce and enjoy!
Tip! The first time you make this avocado roll it might not be perfect, but with practice, it'll get better and better!
Substitutions
Feel free to get creative with this avocado sushi recipe, and add more ingredients! There are so many variations you can do to this vegan sushi roll recipe. See below a few ideas...
- Add mango for a mango avocado sushi roll
- Add cucumber for a cucumber avocado roll
- Add raw fish (not vegan), like salmon or tuna.
- A small amount of kewpie mayo inside the roll is also a great addition!
Equipment
You can make this avocado roll without any fancy rice equipment! Although if you have a rice cooker and rice paddle, that's great, of course.
- Medium saucepan with lid
- Bamboo mat
- Sharp knife
- Cutting board
Some people like to cover the bamboo sushi mat with plastic wrap. I find it unnecessary (unless making an inside-out roll). You can easily clean the bamboo mat after using it.
Storage
These vegan sushi rolls are ideal for meal prep! Store in an airtight container in the fridge for up to 2-3 days.
Leftover sushi rice can also be stored in the fridge for up to 3-4 days.
Top tip
Wash the rice very well! Do not skip this step, as it's one of the keys to achieve a great sushi rice!
Related
Looking for other recipes like this? Try these:
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Easy Avocado Roll Recipe (Step-By-Step Tutorial)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 rolls 1x
- Category: Main course, appetizer
- Cuisine: Asian
- Diet: Vegan
Description
Learn how to make this delicious and creamy avocado roll. This homemade vegan sushi roll it is healthy and super easy to prepare, plus much cheaper than in restaurants! With step-by-step detailed instructions and photos, you'll master how to make your sushi at home!
Ingredients
1 cup of sushi rice
3 tbsp of rice vinegar
2 tbsp of cane sugar or erythritol
1 firm avocado - cut into thick slices
4 nori sheets - trim approx. 3 fingers off
Optional extras
Black sesame seeds
Instructions
Make the sushi rice
- Add the rice to a medium/large bowl with water. Stir the rice in the water with your hands, and drain the water. Repeat this process until the water comes out clear (approx. 3 times), and drain again.
- Add the rice and water to a medium saucepan, and cover with a lid. Follow the cooking time instructions on the rice package.
- Transfer the rice to a bowl and add the rice vinegar and sugar of choice. Combine well with a spoon and let it cool at room temperature.
Lay out the avocado sushi rolls
- Prepare a small bowl of water to wet your hands.
- Lay the bamboo mat on a flat surface, and put a sheet of nori on top. The shiny side should be facing the mat, so it ends up outside when you make the rolls.
- Wet your hands (to prevent sticking) and grab a handful of seasoned sushi rice. Spread the rice evenly on top of the rough side of the nori sheet, leaving the end empty (see photo). Press the rice down a bit, but don't squish it.
- Line up slices of avocado in the center of the rice. Slightly wet the empty part of the nori sheet and roll.
Roll it up and slice!
- Using the bamboo sushi mat, start rolling the sushi away from you applying gentle pressure to create a tight roll. You want to roll it as tight as possible.
- Wet a sharp knife (to avoid sticking and get clean cuts), and cut into individual bite-size pieces. You should get between 7-8 avocado maki. Sprinkle black sesame seeds on top to decorate.
Make an inside-out roll (optional)
- Cover the bamboo mat with compostable plastic wrap. Lay the nori seaweed sheet on top, and spread the rice evenly (same process as above).
- Flip over (the rice is now facing the plastic wrap/bamboo mat). Line avocado slices on top of the nori and roll.
- Sprinkle sesame seeds on the benchtop or cutting board. Roll the sushi roll so the sesame seeds stick to the rice.
- Cut the makis following the instructions above.
Notes
- Cooking time for the rice: Usually it's about 10 minutes simmering and 10 minutes off the heat. I always recommend checking the after turning off the heat, as sometimes it cooks quicker. You don't want to end up with mushy rice!
- Serve with tamari (GF) or soy sauce, wasabi and pickled ginger.
- These vegan sushi rolls are ideal for meal prep! Store in an airtight container in the fridge for up to 2-3 days.
- Leftover sushi rice can also be stored in the fridge for up to 3-4 days.
Sonia says
Super comprehensive recipe! I followed each step and they turned out super well. My boyfriend was impressed 🙂