Easy Avocado Sushi Roll

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.