Save I used to think sushi required years of training until a friend showed me how to roll these veggie versions in her tiny apartment kitchen. The rice stuck to everything at first, but by the third roll, I had it down. Now I make them on lazy Sunday afternoons when I want something fresh and satisfying without turning on the oven. The snap of cool cucumber against buttery avocado is something I crave on warm days.
I started making these for movie nights after realizing takeout sushi was costing me a fortune. My sister visited once and we turned it into an assembly line, laughing as rice flew everywhere. She still asks me to make a batch whenever she comes over, and I love how something so simple became our little tradition.
Ingredients
- Sushi rice: Short-grain rice is essential here because it gets sticky enough to hold the roll together without falling apart when you slice it.
- Rice vinegar: This is what gives sushi rice that subtle tang, and I learned not to skip the sugar and salt because they balance the flavor perfectly.
- Nori sheets: Keep them sealed until you are ready to roll or they get soft and harder to work with.
- Avocado: Pick one that yields slightly when pressed but is not mushy, because overripe avocado turns into a smear instead of clean slices.
- Cucumber: I always julienne it thin so it does not overpower the other fillings and adds that satisfying crunch.
- Sesame seeds: Toasting them for a minute in a dry pan wakes up their nutty flavor and makes all the difference.
Instructions
- Rinse the rice:
- Run cold water over the rice in a fine mesh strainer, swishing it around until the water is nearly clear. This removes excess starch so your rice does not turn gummy.
- Cook the rice:
- Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 18 to 20 minutes. Let it rest off the heat for 10 minutes so every grain soaks up the moisture.
- Season the rice:
- Mix vinegar, sugar, and salt in a small bowl until dissolved, then fold gently into the warm rice with a wooden spoon. Let it cool to room temperature before rolling.
- Prep your mat:
- Lay a sheet of nori shiny side down on your bamboo mat lined with plastic wrap. Wet your hands so the rice does not stick to your fingers.
- Spread the rice:
- Press about a quarter of the rice evenly over the nori, leaving a one inch strip at the top bare for sealing. Keep your hands damp and work gently to avoid smashing the grains.
- Add the fillings:
- Line up avocado slices, cucumber sticks, and any optional veggies along the bottom edge of the rice. Sprinkle sesame seeds over the top if you like that extra toasty note.
- Roll it up:
- Use the mat to lift the edge closest to you and roll away from yourself, tucking the fillings snugly as you go. Moisten the bare strip of nori with a finger dipped in water to seal the roll.
- Slice and serve:
- Dip a sharp knife in water before each cut to keep it from sticking. Slice each roll into six to eight pieces and arrange them on a plate with soy sauce, pickled ginger, and wasabi on the side.
Save 
Save The first time I brought these to a potluck, someone asked if I ordered them from a restaurant. That small moment of pride made all the sticky countertops worth it, and now I bring a platter whenever I need to impress without stress.
Choosing Your Fillings
I have thrown in julienned bell peppers, radish matchsticks, and even mango when I am feeling adventurous. The base of avocado and cucumber is forgiving enough to handle whatever crisp, colorful vegetables you have in the fridge. Just keep everything cut thin so the roll stays tight and easy to bite.
Making It a Meal
Sometimes I double the recipe and serve it with miso soup and edamame for a full dinner spread. Other times I make a single roll for a quick lunch and eat it straight off the cutting board. Either way, it feels nourishing and never heavy.
Storage and Leftovers
Sushi is always best fresh, but if I have leftover rice, I store it in the fridge and make new rolls the next day. The avocado can brown, so I brush it with a little lemon juice or save adding it until right before rolling.
- Wrap any uncut rolls tightly in plastic and refrigerate for up to four hours.
- Store extra seasoned rice separately and bring it back to room temperature before using.
- Slice rolls just before serving to keep the edges clean and prevent drying out.
Save 
Save There is something deeply satisfying about slicing into a homemade sushi roll and seeing all those bright layers hold together. I hope these become as easy and joyful for you as they are for me.
Recipe Guide
- → What type of rice is best for these sushi rolls?
Sushi rice, a short-grain variety, works best due to its sticky texture that helps the rolls hold together.
- → Can I use regular soy sauce for serving?
Yes, regular soy sauce adds a salty flavor, but tamari is recommended for a gluten-free option.
- → How should I slice the sushi rolls to keep them intact?
Use a sharp, damp knife and slice gently in a single motion to avoid squashing the rolls.
- → Are there any tips for making the rolls more flavorful?
Adding toasted sesame seeds or mixing rice vinegar with sugar and salt into the rice enhances overall flavor.
- → Can I add other vegetables to these rolls?
Yes, bell peppers, radishes, or carrot sticks can add variety and crunch to the rolls.
- → How should the sushi rice be prepared for best results?
Rinse the rice until the water runs clear, cook thoroughly, and season with a mixture of rice vinegar, sugar, and salt while still warm before cooling.