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Learn how to make sushi rolls at home with this easy Avocado Roll recipe that’s perfect for vegetarians! Flavorful sushi rice is wrapped up with creamy avocado, and served with spicy mayo for a healthy, delicious vegan sushi roll. Making sushi at home is actually quite simple and so tasty too!
We love sushi! In fact, I think sushi is that one food that I could never get tired of eating. Especially, avocado sushi rolls (although, California Rolls are another favorite!). They’re so simple, yet so tasty and just have the BEST texture! I could easily eat it an avocado roll everyday, but that could honestly get a bit pricy.
Since we love vegan sushi so much and I really wanted to be able to enjoy it at home, plus I thought it would be fun to experiment with different fillings and flavors, I learned how to make homemade vegetable sushi and started with this vegan sushi roll. Lucky for me, it was actually super easy to make and I’ve since shared this cucumber roll too!
Ingredients needed:
Just a few simple ingredients and you’re well on your way to a tasty vegan sushi roll! Here’s what you need:
- Sushi rice. You definitely need to use SHORT GRAIN rice for this recipe. I’ve experimented with long grain rice and it does NOT work out well.
- Rice vinegar + white wine vinegar. For flavoring the rice.
- Avocado. For this recipe, you will need one large avocado that has been thickly sliced. Choose a ripe avocado with dark green and black speckled color. When you apply pressure to the avocado, it should still be somewhat firm, but not hard.
- Nori sheets. You can find these at most grocery stores and they’re relatively inexpensive! If all else fails, you can most certainly find them on amazon.
- Optional add-ins. Feel free to add any other favorite ingredients to the rolls. Carrot, cucumber, radish, marinated tofu, and mango are all great options!
- Spicy mayo. Optional, but so good! This is a simple mix of equal parts mayo and sriracha.
- Sesame seeds. These are optional for topping
- For serving: spicy mayo + wasabi
How to make this recipe:
Making an avocado roll is really easy! There are two essential components to this vegan sushi roll recipe: the rice and the filling. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post. If you’d like to see a visual tutorial of the process, check out my video in my vegan sushi post.
- Make sushi rice. You can use a rice cooker, the stovetop method or an instant pot to cook the rice. I made my batch of sushi rice in the instant pot following THESE directions for how to cook it. Once done, place in a large bowl in the fridge to cool down. Once rice is mostly cool, mix in the rice vinegar and white wine vinegar and set aside.
- Assemble and roll the sushi. Assemble the sushi by placing a sheet of nori on a bamboo mat. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video). Top with some of the avocado slices and any other veggies you’re using. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat with the remaining ingredients.
- Seal the sushi. Keep a small bowl of water nearby and when you’re ready to seal the roll, put a bit of water at the end to help seal it shut.
- Slice and serve. Using a sharp knife, slice into 1-inch pieces and ENJOY! I LOVE mine with a little sliced ginger and wasabi. AND I always serve with soy sauce too!
Tips for making sushi at home:
Here are a few simple tips, so that your avocado roll is perfect!
- Aside from the ingredients, you will need a sushi mat. You can get one on Amazon for just $4 (affiliate link) and I highly recommend it, if you plan to make sushi at home regularly. I’ve also seen them at Target and World Market. It’s possible to roll sushi WITHOUT the mat, but I’ve found that it’s much harder to get a tight sushi roll.
- If you’re adding any optional filling ingredients, like carrots or cucumber, I recommend slicing it very thinly, so that everything will fit nicely in the center of the avocado sushi roll.
- Before rolling the avocado roll or any sushi roll, I like to cover my rolling mat in plastic wrap or a kitchen towel for easier cleanup.
- Try adding in some other veggies such as asparagus, sweet potato, spicy tofu, or even my teriyaki tofu!
Avocado roll calories:
The Avocado Sushi Roll is fairly healthy and low in calories. It’s a pretty simple roll without a ton of ingredients. For the entire roll, it is a little over 400 calories, give or take, depending on how much filling is used.
This avocado sushi recipe turned out so good! It’s a great way to introduce sushi to kids too, since there’s no raw fish. Have you ever made sushi at home? If so, leave a comment with your best tips! And if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!
Avocado Roll
Ingredients
- 2 cup uncooked sushi rice* , + 2 cups of water
- 2 tablespoons rice vinegar
- 2 tablespoons white wine vinegar
- 1 large avocado, thickly sliced
- 6 Nori sheets, (5 or 6)
Optional add-ins:
- 1 carrot, or 2 small carrot, thinly sliced
- ½ of a cucumber, thinly sliced
Instructions
- Cook your rice according to package instructions (I made mine in the instant pot following THESE directions for how to cook it). Once done, place in a large bowl in the fridge to cool down. Once rice is mostly cool, mix in the rice vinegar and white wine vinegar and set aside.
- Assemble the sushi by placing a nori sheet on a sushi mat*. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video). Top with some of the avocado and any other veggies you’re using. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat with the remaining ingredients (I ended up with 5-6 rolls, depending on how I filled them).
- Slice into 1 inch pieces and ENJOY! I LOVE mine with a little sliced ginger and a touch of soy sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
AND that’s it for today! As usual, if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!
