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Cucumber and Avocado Sushi
Prep
35 mins
Cook
25 mins
Servings
6
Difficulty
Medium
Making fresh sushi at home is easier than you might think, and this cucumber and avocado version is my go to when I want something quick and satisfying. The whole thing comes together in about an hour, and you probably have most of the ingredients already in your kitchen, which keeps costs down. I love that avocados are packed with healthy fats that keep you full and satisfied, plus they add such a creamy texture to every bite. There's something really rewarding about rolling your own sushi, and once you get the hang of it, you'll find yourself making it all the time.
Ella x
Ingredients
- 11 ¼ cups water
- 11 cup uncooked glutinous white rice (sushi rice)
- 33 tablespoons rice vinegar
- 11 pinch salt
- 44 sheets nori (dry seaweed)
- ½ medium cucumber, sliced into thin strips½ medium cucumber, sliced into thin strips
- 11 medium avocado - peeled, pitted and sliced
Detail level
Instructions
- 1
Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from the heat, stir in vinegar and salt, and set aside to cool for at least 5 minutes.
- 2
Cover a bamboo sushi mat with plastic wrap to keep rice from sticking. Place one nori sheet over the plastic. Spread rice evenly onto nori sheet, leaving about a 1/2 inch uncovered at the bottom. Arrange cucumber and avocado across the center of the rice. Lift the mat, roll over vegetables once, and press down. Unroll, then roll again towards the uncovered end of the nori to make a long roll. Seal roll with a little water if necessary. Repeat to make remaining rolls.
- 3
Use a sharp, wet knife to slice each roll into 6 pieces.
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