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Avocado Cucumber Sushi Roll



Sushi rice

  • 1 cup short grain brown rice, rinsed well

  • 2 cups water

  • 2 tablespoons rice vinegar

  • 1 tablespoon sugar

  • 1 teaspoon sea salt

For the Rolls

  • 1 cucumber, sliced into long strips

  • 1 ripe mango, sliced into vertical strips

  • 1 avocado, sliced

  • ⅓ cup micro greens, optional

  • 2 tablespoons sesame seeds, optional

  • 4 nori sheets

Serve with

  • tamari or ponzu sauce


Make the sushi rice: In a medium saucepan, combine the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.

Assemble the sushi rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.

Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.

Serve immediately with tamari or ponzu sauce and coconut peanut sauce, if using.

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