This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Making sushi at home might seem intimidating, but it is actually pretty easy! With just a bit of practice, you will be rolling these delicious vegan avocado sushi rolls that taste like they came from any of the top sushi restaurants. The best part is that I have them ready in under 30 minutes.
I love making this homemade avocado sushi recipe. It works well for lunch or dinner, and everyone I share it with enjoys it right away. I used to think making sushi at home was far beyond my skills, but once I tried it for the first time, I realized it was much simpler than I imagined. These avocado sushi rolls bring together the flavors I love in Japanese cuisine and give me a meal that tastes just like my favorite sushi restaurant.
With this easy sushi recipe, I feel like I am learning from a sushi chef right in my own kitchen. I also enjoy making my easy vegan sushi bowl when I want the same flavors in a quick dish. If I enjoy the creamy richness of avocado toast with honey or the fresh mix in a avocado salad, then these vegan avocado sushi rolls always satisfy me with their inviting flavor.
I love making these avocado sushi rolls on busy weeknights since they always bring everyone into the kitchen. The sticky rice and crisp nori make the rolling process satisfying and easy. I also enjoy that this recipe comes together with affordable ingredients I usually have in my pantry.
The rice cooks into a perfectly sticky base and absorb the sweet vinegar seasoning. The nori adds a light ocean flavor that makes each roll taste fresh and balanced. The avocado brings creamy richness that works with anything I decide to tuck inside. I can have everything assembled in less than 30 minutes, which makes it a true kitchen win for busy days. The best part is how easy it is to customize. I add cucumber for crunch, carrots for color, or a little mango when my kids want something playful.
These rolls are always a favorite in my house. My husband loves to joke that my sushi is better than the place down the street. One night I set a fresh plate on the table, turned around to grab chopsticks, and my youngest had already eaten half the tray without saying a word. They look impressive on the table and work well for friends, family, or any night when I want something fresh and easy to prepare.
Latest Recipe Video!
🥘 Ingredients
To make this vegan avocado roll recipe, I use only 6 simple ingredients that come together quickly and taste fresh every time.
Avocados: I love how the creamy texture of sliced avocado pairs perfectly with the rice and vegetables in each homemade avocado roll.
Nori Seaweed Sheets: I enjoy how these thin sheets of dried nori seaweed add that ocean-y umami flavor to my vegan sushi avocado rolls. I always look for sheets that are smooth and free of holes or tears.
Sushi Rice: This short-grain rice is sticky and has just the right texture for making avocado hand rolls when prepared properly. I make sure to choose rice labeled as sushi rice.
Rice Vinegar: I like adding just a touch of brightness to the rice with rice vinegar. Mixing it with sugar and salt seasons the rice with a sweet-tangy flavor. Sushi vinegar works perfectly too.
To Serve: I serve my avocado rolls with soy sauce, pickled sushi ginger, and wasabi. I usually go for reduced-sodium soy sauce so the rolls don’t get over-salted.
🔪 How To Make
I’ve found that perfectly cooked rice is key to making great homemade avocado rolls. Follow along with my step-by-step instructions to make your own sushi at home:
Wash Rice, Cook Rice: I start by placing the rice into a strainer and washing it under cold running water until the water runs clear. Then I transfer the rice to a pot with 3½ cups of water and bring it to a boil. Once it is boiling, I reduce the heat, give it a stir, cover it, and let it cook on low for 10 to 15 minutes, or until all the water has been absorbed and the rice is soft.
Add Flavorings: While the rice is still hot, I add the vinegar, sugar, and salt and gently stir them through the rice.
Allow To Cool: I spread the rice in an even layer on a baking tray and let it cool to room temperature.
Make Sushi: I lay a sushi mat on a flat surface with the bamboo sticks running horizontally. Then I place a nori sheet on top of the mat with the shiny side down and the rough side up. I spread 1/2 to 2/3 of a cup of cooked rice over the sheet of nori in an even layer, leaving about half an inch of space at the edge farthest from me. I like to use the back of a spoon or a rice paddle to smooth out the rice.
Add Filling Ingredients: I arrange a layer of sliced avocado down the center of the rice.
Roll Sushi: I take the edge of the bamboo mat closest to me and begin to roll it over the slices of avocado. Using my hands, I tuck and roll the sushi firmly to form a long roll. I keep a small bowl of water nearby and dab a little water on the edge of the nori sheet to seal my homemade avocado roll.
Slice Sushi: Using a very sharp knife, I cut the avocado roll into eight bite-sized pieces on a cutting board. Then I repeat the process with the remaining ingredients.
Serve and Enjoy: I serve and enjoy this vegan avocado sushi immediately!
My #1 Secret Tip for making this avocado sushi roll recipe is to let the rolls cool completely before I slice them. Warm rice is soft and sticky, and it can cling to the knife and press the roll out of shape. I discovered this on a night when my kids kept asking if the sushi was ready, and I rushed the slicing. The rolls looked a bit messy, so now I always give them a moment to cool on the counter. Once the rice firms up, the knife glides through smoothly, the slices stay neat, and the whole roll holds together.
Other Tips To Keep In Mind:
- Use The Correct Rice: I always use short-grain sushi rice and make sure to cook it properly so it has the perfect sticky texture to hold my avocado sushi rolls together.
- Don’t Overfill: I don’t overfill my sushi avocado rolls, sticking to just two or three fillings. This helps me roll the avocado maki tightly every time.
- Rolling Technique: I roll my sushi gently but firmly on the bamboo mat. Pressing too hard can squeeze out.
- Use Sharp Knife: I slice each sushi avocado roll in one decisive motion using a serrated, wet knife to get clean cuts.
- Serve Immediately: I enjoy my avocado rolls immediately to savor the best flavor and texture.
📖 Variations
Here are a few of my favorite ways to change up the classic avocado roll and add new flavors and textures.
Carrot Ribbon Roll: I tuck in 2 or 3 carrot ribbons to add color and a soft sweetness. They blend nicely with the rice and nori.
Mango Avocado Roll: I add 3 or 4 small mango slices when I want a fruity touch. My kids enjoy this version the most.
Tofu Protein Roll: I place 2 or 3 small pieces of baked tofu in the center for extra protein. This makes the roll more filling for lunch or dinner.
🍽 Serving Suggestions
Here are some of my favorite ways to serve and enjoy these homemade avocado rolls.
Sushi Dinner: For a classic sushi experience, I like to serve my avocado rolls with a small dish of soy sauce, some pickled ginger, a dash of wasabi, and a side of vegan miso soup. I also sprinkle on some sesame seeds for an extra crunch.
Party Platter: I like to serve these avocado sushi rolls with other finger-friendly foods like my vegetarian wontons, vegan egg rolls, or my tasty miso mushrooms. It makes for an Asian-inspired spread that is sure to impress.
For a Crowd: If I’m feeding a large crowd, I like to serve these avocado sushi rolls alongside my vegetable fried rice and vegetarian egg roll in a bowl.
🧊 Storage Directions
Refrigeration: Assembled rolls will keep in the fridge for up to 24 hours, even though I always think they taste best fresh. I usually make the rice and fillings a day or two in advance and store them separately so everything is ready to roll when I need it.
To Meal Prep: I let the cooked rice cool completely, then transfer it to an airtight container. I store the cooked rice on its own in the refrigerator for up to 2 days. For the fillings, I keep any raw fish, if I am using it, and the veggies sealed and refrigerated for up to 1 day. The avocado is always best left whole on the countertop. I only slice it when I am ready to assemble the sushi so it stays fresh and does not turn brown.
Assembled Rolls: I separate the roll layers with a damp kitchen towel in an airtight container and refrigerate them for up to eight hours. I also like to wrap the veggie sushi rolls in cling film. It makes storage easy, and I can just unwrap one, slice it, and enjoy. A sheet of plastic wrap is the perfect size for wrapping a single sushi roll.
❓Recipe FAQs
This usually happens when the rice was not rinsed well or was cooked with too much water. I rinse my sushi rice until the water runs clear, then season it while it is still warm so it absorbs the mixture evenly. If the rice cools uncovered too long, it can also dry out and lose its stickiness.
There are a few things you can do to prevent your sushi from falling apart:
* Cook the rice properly. Be sure to rinse excess starch, use the right rice-to-water ratio, and season hot rice before assembling rolls.
* Don’t overfill. When you’re spreading your rice, you want to make sure to leave a space at the top of the nori sheet without rice.
* Gently squeeze the roll. As you roll your sushi, you want to gently squeeze the roll to tighten it and compress the rice, which will help your sushi roll hold together.
This usually happens when the rolls are sliced while they are still warm or when the knife is dry. I let the rolls cool completely, then use a sharp, wet knife to slice in 1 clean motion. Overfilling can also make the rolls open up, so I stick to 2 or 3 fillings at most.
Love this healthy asian recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Avocado Sushi Roll
Making sushi at home might seem intimidating, but it is actually pretty easy! With just a bit of practice, you will be rolling these delicious vegan avocado sushi rolls that taste like they came from any of the top sushi restaurants. The best part is that I have them ready in under 30 minutes.
Servings: 8 servings
Calories: 345kcal
To Prepare The Sushi Rice
To Make The Avocado Sushi
- My #1 Secret Tip for making this avocado sushi roll recipe is to let the rolls cool completely before I slice them. Warm rice is soft and sticky, and it can cling to the knife and press the roll out of shape. I discovered this on a night when my kids kept asking if the sushi was ready, and I rushed the slicing. The rolls looked a bit messy, so now I always give them a moment to cool on the counter. Once the rice firms up, the knife glides through smoothly, the slices stay neat, and the whole roll holds together.
- Use The Correct Rice: I always use short-grain sushi rice and make sure to cook it properly so it has the perfect sticky texture to hold my avocado sushi rolls together.
- Don’t Overfill: I don’t overfill my sushi avocado rolls, sticking to just two or three fillings. This helps me roll the avocado maki tightly every time.
- Rolling Technique: I roll my sushi gently but firmly on the bamboo mat. Pressing too hard can squeeze out.
- Use Sharp Knife: I slice each sushi avocado roll in one decisive motion using a serrated, wet knife to get clean cuts.
- Serve Immediately: I enjoy my avocado rolls immediately to savor the best flavor and texture.
Serving: 6pieces | Calories: 345kcal | Carbohydrates: 63g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 160mg | Potassium: 304mg | Fiber: 5g | Sugar: 2g
