Homemade avocado sushi is so simple, but so good! With creamy avocado slices wrapped in sticky sushi rice and nori, every bite is satisfying and full of fresh flavor. It's also one of the easiest sushi variations you can make, so it's perfect whether you're a sushi beginner or just an avocado lover!
Have you ever made your own sushi? This avocado sushi is a great place to start! It's about as simple as can be. The filling requires minimal prep and no cooking, it's made with just one ingredient, and it's incredibly easy to work with. And it's still absolutely delicious! You really can't go wrong with avocado, but wrap it up in seasoned sticky rice and nori, and it's pure heaven.
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If the answer is no, don't worry — I'll guide you through the process step by step. It's much easier than you might think.
If you're already a sushi pro, you'll love this one for the simple pleasure of biting into creamy avocado wrapped in sticky sushi rice and nori. It's a classic and is always delicious. And if you're looking for some more ambitious sushi recipes to try along with this on your next sushi night, check out my sesame shiitake sushi, spicy eggplant sushi, roasted sweet potato sushi, smoked tofu and veggie sushi, peanut avocado sushi, and vegan cream cheese and veggie sushi.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Sushi rice. Don't use any old rice for your sushi. Sushi rice is short-grain and gets very sticky when cooked, so your sushi will hold together. Most stores carry it in the international aisle.
- Rice vinegar. This is the main seasoning for the rice, and it's also available in the international aisle.
- Salt.
- Sugar. Use organic granulated sugar to keep the recipe vegan, since conventional sugar is often processed using animal bone char.
- Nori. These thin seaweed sheets are used to wrap the sushi. Look for them in the international aisle.
- Avocados. Look for avocados that are ripe, but not overripe. They should give slightly when pressed with your finger.
- Toasted sesame seeds.
- Accompaniments. Serve your avocado sushi with soy sauce, wasabi paste, and pickled ginger.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Cook the rice. Start by soaking your rice in water for 20 minutes. Drain it, then place it in a saucepan with water, rice vinegar, salt, and sugar. Bring it to a boil over medium heat, then lower the heat to a simmer and cover the pot. Let it cook for 20 minutes, or until the water has all been absorbed. Let it sit with the lid on for 10 minutes, then remove the lid and fluff the rice with a fork.
Fill and roll. Lay down your bamboo mat and place a sheet of nori on top of it. Spread half of your rice in a thin layer over the nori, wetting your hands occasionally to prevent the rice from sticking to them. Place half of your avocado slices in a strip, about an inch from the edge closest to you, then fold the nori over the filling, tuck and roll until you get to the end.
Repeat the process to make a second roll.
Tip: If you're new to rolling, check out this quick video for a visual guide on the process.
Slice and serve. Use a large, sharp knife to cut each roll into eight pieces. Keep a wet cloth handy, and use it to wipe the blade clean between cuts. Once the sushi is sliced up, sprinkle the pieces with sesame seeds, then serve it immediately with soy sauce, wasabi paste, and pickled ginger.
Tip: Craving sushi but not feeling like rolling? Try my sushi bowls!
Variations
- Add veggies. Add some texture variation to your avocado rolls by adding some matchstick-cut veggies such as carrots, cucumbers, or bell peppers.
- Add aromatics. Lay a few pieces of scallions or chives down next to your avocado filling before rolling.
- Uramaki roll. Uramaki is a sushi roll with the rice on the outside and the nori inside. You can absolutely do it with this avocado roll! Check out this quick video demo to see how it's done.
- Brown rice sushi. You can make this recipe with brown rice, as long as it's brown sushi rice.
Frequently Asked Questions
It can be! Just replace the soy sauce with gluten-free tamari.
I don't recommend it. In general, sushi is best served the day it's made. With avocado sushi in particular, the avocado will likely turn brown over time (although it's still safe to eat). That said, if you do end up with leftovers, they'll keep in an airtight container in the fridge for up to 2 to 3 days.
You can, although I recommend getting one, since they're cheap and make the process much easier. If you have a sushi hankering today and don't have a mat on hand, you can try improvising with a kitchen towel or parchment paper.
What to Serve with Avocado Sushi
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📖 Recipe
Avocado Sushi
Equipment
Ingredients
For the Rice
- â…” cup sushi rice
- ¾ cup water, plus more for soaking
- 1 ½ tablespoons rice vinegar
- ¾ teaspoon salt
- ½ teaspoon organic granulated sugar
For Assembly
- 2 nori sheets
- 2 small avocados, sliced into strips
- Toasted sesame seeds
For Serving
- Soy sauce
- Wasabi paste
- Pickled ginger
Instructions
- Place the rice into a small saucepan and cover it with water. Let the rice soak for 20 minutes, then drain the water and return the rice to the pot.
- Add the ¾ cup of water, rice vinegar, salt, and sugar, then stir and place the pot over medium heat. Bring the water to a boil, then lower the heat, cover the pot, and let it simmer for 20 minutes, until the water has been absorbed.
- Remove the pot from the heat. Leave the pot covered and let it sit for 10 minutes, then uncover and fluff with a fork.
- Fill a small bowl with water to keep nearby when you roll the sushi.
- Place a sheet of nori on a bamboo mat, then spread half the rice in an even layer over the nori, wetting your fingers occasionally with the water to prevent sticking.
- Arrange half of your avocado slices in a strip over the rice, about an inch from the edge of the nori closest to you.
- Tuck the edge of the nori closest to you over the filling, then continue rolling, using the mat to keep the roll tight. See Note. Repeat the rolling process using the other nori sheet and the rest of your rice and avocado.
- Use a large, sharp knife to slice each roll into 8 pieces, wiping the knife clean with a wet cloth between cuts.
- Sprinkle the sushi with sesame seeds, then serve immediately with soy sauce, wasabi paste, and pickled ginger. Enjoy!
Notes
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