Cucumber and Avocado Sushi

Name: Cucumber and Avocado Sushi
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 whole Avocado; 0.5 whole Cucumber; 4 whole Nori Seaweed; 3 tbsp Rice Vinegar; 1 pinch Salt; 1 cup Sushi Rice; 1.25 cups Water

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Japanese 🇯🇵 Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Cucumber and Avocado Sushi pairs cool, crisp cucumber with buttery avocado wrapped in seasoned sushi rice and nori for a light, refreshing bite. The clean flavors and balanced textures make it perfect for an appetizer platter or a snack, with neat, uniform pieces that look as good as they taste.

Prep35 mins
Cook25 mins
Serves6
DifficultyEasy

1

Put the water and rice in a saucepan and bring to a boil. Cover, lower the heat to low, and simmer until the rice is tender and the water is absorbed, about 20 minutes. Take off the heat, stir in the vinegar and salt, and let cool for at least 5 minutes.
2

Cover a bamboo sushi mat with plastic wrap to prevent sticking. Lay one nori sheet on top of the plastic. Spread the rice evenly over the nori, leaving about 1/2 inch uncovered at the bottom. Arrange the cucumber and avocado across the center of the rice. Lift the mat, roll over the cucumber and avocado once, and press down. Unroll, then roll again toward the uncovered end of the nori to form a long roll. Seal the roll with a little water if needed. Repeat to make the remaining rolls.
3

Slice each roll into 6 pieces with a sharp, wet knife.