Cucumber Avocado Maki Rolls
Cool cucumber and creamy avocado roll up in seasoned rice and nori for a simple vegetarian maki that is easy to slice and share.
These rolls skip raw fish entirely, which makes them a good starting point for anyone learning to roll maki at home. Cucumber keeps things crisp while avocado adds the creaminess that usually comes from fish, so the texture still feels balanced. Slice them thin and line them up so the spiral pattern shows.
Ingredients
Method
Tap a number to mark a step doneRinse the sushi rice until the water runs clear and cook with the water until tender, about 18 minutes.
Warm the rice vinegar, sugar, and kosher salt together until dissolved, then fold into the hot rice and spread on a tray to cool to room temperature.
Lay a nori sheet shiny side down on a bamboo mat and spread a thin, even layer of rice over it, leaving the top inch bare.
Flip the sheet so the rice faces down onto the mat, then lay cucumber and avocado in a line across the center of the nori.
Roll the mat away from you into a tight cylinder, pressing evenly so the roll holds its shape, then press the bare edge to seal.
Repeat with the remaining nori, rice, cucumber, and avocado to make four rolls total.
Slice each roll into six pieces with a wet, sharp knife, sprinkle with sesame seeds, and line them up on a board with soy sauce and pickled ginger.
Kitchen note
If the avocado is very ripe, chill it in the fridge for 20 minutes before slicing so it holds its shape instead of smearing under the knife.
