Easy Avocado Sushi Roll

2-3 rolls
30 min

This vegan and vegetarian avocado roll is packed with creamy avocado slices and wrapped in sticky cooked rice and a toasted nori sheet. It’s topped with sesame seeds and can be served with your favorite sauces.

icon Follow this step by step guide with photos and a video tutorial to make your own easy avocado sushi rolls at home!


avocado sushi roll

why you’ll love this vegan sushi roll

These avocado sushi rolls are made with just a few simple ingredients. Because of this, they’re super easy to make, especially if it’s your first time making sushi!

These avocado rolls have only one filling ingredient, which makes them a perfect place to start if you’re a beginner at making sushi!

  • Fast: whip these up in less than 30 minutes for when those sushi cravings hit.
  • Easy sushi recipe: this step by step recipe will show you exactly how to roll the sushi.
  • Creamy and fresh: these rolls are filled with as much fresh, ripe avocado as you’d like.
the maki sushi ingredients

the ingredients

  • Short-grain sushi rice
  • Nori: each roll is wrapped in a sheet of nori, or dried seaweed
  • Ripe avocado: slices of avocado are the star of this veggie sushi roll
  • Rice vinegar: you can also buy premade sushi seasoning from your local Asian market
  • Cane sugar: or another sugar
  • Soy sauce: for serving
  • Vegan spicy mayo: optional for serving

tips & tricks

  • Spread a thin layer of rice onto the nori. Too much rice makes rolling difficult.
  • Work on a flat surface for ease of rolling.
  • Use a piece of plastic wrap on top of the bamboo mat for easy cleanup.
  • Dip the wooden spoon or paddle in a little water to prevent the rice from sticking.
  • Cut the avocado strips into thin slices and layer them on top of each other for easy rolling.
  • Make sure your sushi rice has cooled completely and is at room temperature or else the nori will become soggy and wilt slightly, making the rolls difficult to cut.
  • Use a serrated knife if your chef’s knife isn’t cutting through the rolls well.
  • Place a piece of parchment paper over the roll prior to slicing to help hold the shape of the roll as you cut it into 8 pieces.

Recipe details
  • 2-3  rolls
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Sushi Rice
  • 2 cups short grain sushi rice, makes about 4-5 sushi rolls
  • 2 1/4 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp granulated cane sugar
  • ½ tsp sea salt
  • 4 sheets nori, these are nori sheets I used which I cut in half for 1 roll
  • 2 large avocados, ripe but still firm to the touch
  • Sesame Seeds
  • Ginger & Wasabi
  • Soy Sauce
To Make the Sushi Rice
Pour the sushi rice into a metal sieve and rinse it until the water runs clear.
Rice Cooker: Add the rice and 2 1/4 cups of water to a rice cooker. Select the white rice option or cook according to your rice cooker’s instructions.
Stovetop: follow your sushi rice package instructions.
Mix together the vinegar, cane sugar, and salt to make the seasoned rice vinegar.
When the rice is finished cooking, fluff it with a fork and add the seasoned rice vinegar.
Set aside and let the rice cool so it is at room temperature before rolling the sushi.
Prep the Bamboo Mat
Roll out a sheet of plastic wrap 2 times the size of your bamboo mat.
Tightly wrap the bamboo mat with plastic (this will make clean up easier and prevent the rice from sticking).
Prep the Avocado
With a sharp knife, cut the avocado in half lengthwise.
Carefully tap the knife into the pit to remove it.
Set the two halves aside until ready to roll the sushi.
To Make the Avocado Roll
For the steps below see the images in post above or watch the video below for reference.
Prep your workstation by filling a small bowl with cold water and have a clean towel ready.
Lay the sushi mat so the bamboo rows are horizontal. Then, lay the sheet of nori onto the bamboo mat leaving about 1” from the edge closest to you.
Dampen a wooden spoon or paddle and scoop about 1/3 cup of sushi rice. Spread the rice onto the nori in an even layer all the way to the edges.
Flip the sheet of nori with rice over, so the nori side is facing up.
Use a butter knife to cut a ¼” wedge out of one of the avocado halves. Repeat to get 3-4 wedges. Lay the wedges onto the nori, leaving a ¾” gap between the edge closet to you and the avocado.
Roll the edge of the mat up over the avocado away from you. Use your fingers to tuck the avocado into the nori as you roll.
Then lift up the mat and continue rolling until the two edges of sushi rice make contact. Remove the roll from the mat and place on a cutting board.
Slice into 8 even sized pieces, wiping and dampening your knife after each slice. You can also use a serrated knife to slice the sushi.
Serve with sesame seeds and soy sauce.
Thank You Berry Much
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