Avocado Sushi Rolls

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Avocado Sushi Rolls
  Serves 2
  Medium
Cooks in: 50 minutes
  From: Nutrition Magician
Chef: Nutrition Magician
5 from 1 rating
Energy: 675 kcal, 34%
Fat: 14g, 20%
Saturates: 3g, 15%
Sugars: 18.3g, 20%
Salt: 4g, 67%
Protein: 14.5g, 29%
Carbohydrate: 122.2g, 47%
Fibre: 5.9g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

There is something deeply satisfying about making your own sushi at home, and these avocado rolls are where it all starts. Simple, fresh, and surprisingly meditative to roll, this is a recipe I’ve relied on for years. Whether you're looking for a light lunch or building out a full Japanese-inspired spread, mastering these classic maki rolls is easier than you think—no fancy restaurant skills required.

Tip:
Use an extremely sharp knife to cut the rolls - clean the knife after each cut and run a bead of water down the sharp edge before cutting - this stops the sticky rice from sticking and tearing your roll.

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Ingredients

  • 1 Tsp:Table Salt
  • 2 Tbsp:White Caster Sugar
  • 3 Tbsp:Sushi Vinegar (Yutaka)
  • 250 g:Sushi Rice (Yutaka)
  • 20 g:Pickled Pink Ginger
  • 2 Tbsp:Dark Soy Sauce
  • 4 Sheet:Dried Nori Sheet (Sushi Seaweed)
  • 1 Whole:Fresh Avocado
  • 1 Tbsp:Wasabi Paste

Method

  1. Put 250g of rice into a bowl and rinse until the water runs clear. Drain through a seive.

  2. Add 330ml of water and the washed rice to a saucepan. Bring to the boil and simmer for exactly 10 minutes With the lid on.

  3. Removed from the heat and leave to stand for 30 minutes - Do not open the lid!

  4. Once the rice has cooled: Mix together 3 tbsp Rice Vinegar, 2tbsp Sugar and 1 tsp Salt, and fold into the cooked sushi rice.

  5. Halve the avocado, twist to seperate and remove the stone. Hold the fruit flesh side up in the palm of your hand and slice lengthways with tip of a sharp knife (being careful not to slice your hand!)

  6. Scoop the avocado flesh from the skin using a spoon.

  7. Fold a sheet of nori in half to cut in two.

  8. Place a nori sheet shiny side down onto your bamboo mat and spoon on some rice (not too much)

  9. Using wet finger tips flattent the rice until it evenly covers the sheet, leaving a 5mm area alonf the far edge.

  10. Add slices of avocado to the near edge of the rice and roll using the mat.

  11. Cut the roll using a damp sharp knife into 6 equal rolls.

  12. Serve with soy sauce, wasabi paste and pickled ginger.

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