Avocado Sushi

Two slices of freshly made avocado sushi maki served with wasabi and pickled ginger

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A simple avocado sushi maki roll recipe with easy-to-follow instructions for achieving perfect rolls every time.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: Japanese

Servings:

Calories: 221kcal

Author: Aaron Fukuyama

Equipment

Sushi mat for rolling the sushi
Roll of cling film to protect the sushi mat

Ingredients

For the Sushi Rice

550 g cooked and seasoned sushi rice sushi rice recipe

For the Sushi Roll (Maki)

4 x half sheets of nori or 2 sheets cut in half horizontally
½ avocado

Metric - US Customary

Instructions

Cook and season your sushi rice

You'll need freshly cooked, cooled and seasoned sushi rice for this recipe. For guidance please follow this sushi rice recipe (with or without a rice cooker).
While your rice is cooking you can get on with preparing your fillings.

Prepare your filling:

Halve, peel, and slice your avocado into thin 1 cm strips.

Get ready to roll:

Lay out your rolling mat, green side up if applicable. For easy cleanup, cover your sushi rolling mat in cling film. Place a half sheet of nori on the lower half of the mat.
Wet your hands slightly with water, take a tennis ball-sized portion of rice (~100g). Spread it evenly over the nori, leaving an inch of space at the top.
Place the avocado slices carefully on the rice, leaving an inch of space at the bottom. Break the slices if needed to align them neatly.
Grab the bottom edge of the mat and fill it over the avocado, making sure the rice at the bottom edge meets the nori at the top. Firmly squeeze the roll through the mat, then continue rolling it onto the crease.
Shape the roll using your index fingers on top and your other fingers to press the sides, ensuring it’s even.
Transfer the roll to a cutting board and slice evenly with a clean, slightly damp sharp knife. Cleaning and dampening the knife between cuts ensures neat slices. Discard or eat the messy end pieces.
Serve with wasabi, sushi ginger and soy.

Notes

Use a sushi mat: A bamboo rolling mat makes shaping much easier. Cover it with cling film before you start for easy cleanup — rice stuck in a bare mat is a nightmare to remove.

Perfect sushi rice is key: Season your rice while it's still warm so it absorbs the vinegar, sugar, and salt properly. Don't crush the grains when folding — use a gentle cutting motion.

Wet your hands: Keep a bowl of water nearby and dampen your hands before handling the rice. This stops it sticking without making the nori soggy.

Don't overfill: A thin, even layer of rice and just a few strips of avocado is all you need. Overfilling makes rolling and cutting messy.

Roll firmly: When you pull the mat over the filling, squeeze the roll firmly through the mat before continuing. This keeps everything compact and helps the roll hold its shape.

Clean knife after every slice: Wipe the blade with a damp cloth between each cut for clean, precise slices. A sharp knife is essential — a blunt one will squash the roll.

Serve fresh: Avocado browns quickly due to oxidation, so this is best eaten on the day. If storing leftovers, keep in an airtight container in the fridge for up to 24 hours.

Gluten free: Use gluten-free soy sauce and gluten-free rice vinegar — the rest of the recipe is naturally GF. Always read the ingredients label to check for allergens.

Nutrition