These avocado cucumber sushi rolls are a refreshing, wholesome twist on classic sushi.
Packed with creamy avocado, crisp cucumber, and sweet mango, they deliver a satisfying balance of textures and flavors.
This plant-based recipe is fiber-rich, full of healthy fats, and low in saturated fat, making it a nutrient-dense option for any day of the week.
Quick, fun to assemble, and meal-prep friendly, it’s perfect for light lunches, appetizers, or easy dinners.
Avocado Cucumber Sushi Roll
Equipment
- 1 Medium saucepan (for cooking rice)
- 1 Bamboo sushi rolling mat
- 1 Small bowl (for water while rolling)
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 clean kitchen towel
Ingredients
For the Sushi Rice:
- 1 cup short-grain brown rice rinsed
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
For the Rolls:
- 1 cucumber cut into thin strips
- 1 ripe mango sliced into thin strips
- 1 avocado thinly sliced
- ⅓ cup microgreens optional
- 2 tablespoons sesame seeds optional
- 4 nori sheets
For Serving:
- Tamari or ponzu sauce
- Coconut peanut sauce optional
Instructions
- Rinse and prepare the rice: Place the short-grain brown rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains gently with your fingers until the water runs mostly clear. This removes excess surface starch and prevents gummy rice. Drain the rice thoroughly and let it sit in the sieve for a minute while you prepare your saucepan.
- Cook the rice gently: Transfer the drained rice to a medium saucepan and add 2 cups of water (and ½–1 teaspoon neutral oil, optional, to keep grains separate). Bring to a gentle boil over medium heat, then immediately reduce the heat to the lowest simmer, cover with a snug lid, and cook undisturbed for about 45 minutes—check that the lid stays on and the heat remains low so the rice steams, not evaporates. Brown short-grain rice needs this longer, even heat to become tender.
- Rest and fluff the rice: When the rice has absorbed the water, remove the pan from the heat and leave it covered for 10 minutes. This resting period lets the moisture redistribute and produces fluffier rice. After 10 minutes, remove the lid and use a fork (or rice paddle) to gently fluff the grains — lift and turn rather than mashing, to preserve texture.
- Make and fold in the vinegar seasoning: While the rice finishes resting, whisk together 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon sea salt until the sugar and salt dissolve. Transfer the warm rice to a shallow wide bowl (a wooden or glass bowl works well) and, using a cutting motion with a spatula or rice paddle, fold the vinegar mixture through the rice evenly. Do this in gentle lifts and turns — you want each grain glossy and lightly seasoned, not crushed. If you have a hand fan or a small electric fan, cool the rice while folding to give it that classic shiny look and help it reach a slightly warm, tacky texture ideal for rolling.
- Prepare the fillings: While the rice cools to warm (not hot), slice the fillings. Peel and slice the mango into long vertical strips about ¼-inch thick; choose a ripe but slightly firm mango so slices hold their shape. Cut the cucumber into long matchsticks — remove seeds if watery — and pat dry. Halve and pit the avocado, then slice it into even, thin strips; if the avocado is very ripe, handle gently to avoid mushy pieces. If using microgreens, rinse and dry them. Toast the sesame seeds briefly in a dry pan until fragrant if you want extra nuttiness.
- Set up the rolling station: Find a clean, dry work surface and lay down your bamboo rolling mat. Keep a small bowl of cool water close by and a damp kitchen towel to wipe your hands and the knife. Place a nori sheet glossy side down on the mat. Have the fillings, rice, and a small spoon or rice paddle ready. If you prefer, wrap the bamboo mat in plastic wrap to keep it clean and stop rice from sticking to the mat.
- Portion and spread the rice on nori: Wet your hands in the bowl of water, then shake off excess so your hands are damp, not dripping. Take roughly one quarter of the rice (or about a handful — enough to cover two-thirds of the sheet) and gently press it onto the lower two-thirds of the nori. Aim for an even layer about ¼ inch thick; thin layers make for delicate rolls, thicker layers will be denser. Leave the top one-third of the nori bare so the seam will seal when you roll.
- Add fillings with balance: Along the bottom edge of the rice (the edge closest to you), lay your fillings in a neat line a few cucumber sticks, mango strips, avocado slices, and a small handful of microgreens if using. Don’t overfill — a narrow, tidy line of ingredients produces a tidy roll and easier slicing. Sprinkle sesame seeds lightly over the rice if you like.
- Roll and shape the sushi: Lift the mat edge nearest you and use your thumbs to tuck the nori over the fillings while pulling the mat forward with your other fingers. Keep the pressure even and gentle the first tuck is the most important to form a tight seam. Roll forward, keeping light pressure with the mat so the roll stays compact. Once fully rolled, press the mat gently around the roll to shape it into a neat cylinder — apply gentle, even pressure, then release. Place the roll seam side down on the board and let it rest a minute so the seam seals.
- Clean the knife and slice confidently: To slice, use a very sharp chef’s knife. Wet the blade with warm water and wipe it clean between cuts; this prevents rice from sticking and crushing the roll. For a 6–8 piece roll, trim the exposed ends if they’re ragged, then cut the roll into even pieces in one smooth motion. Don’t saw aggressively — press down and pull the knife forward for a clean cut. Re-wet and wipe the blade between every slice for best results.
- Plate, garnish and serve: Arrange sushi pieces cut side up on a platter. Garnish with toasted sesame seeds or a few scattered microgreens. Serve immediately with tamari or ponzu for dipping and the optional coconut peanut sauce on the side. Nori will stay crisp and the rice will be at its best when served right away.
- Troubleshooting and finishing touches: If your rolls are loose, practice making a firmer first tuck and apply slightly more pressure when shaping with the mat. If avocado browns quickly, slice the avocado right before rolling or reserve avocado for the final roll to minimize exposure to air. If rice becomes sticky to handle, dampen your hands more frequently; if rice is dry and falling apart, a tiny splash of warm water on the knife before slicing helps.
- Quick make-ahead notes: You can cook and season the rice up to a day ahead — keep it covered at room temperature for a few hours, then refrigerate in an airtight container and bring back to room temperature before rolling (refrigeration will firm the rice). For best texture, assemble and eat rolls within a few hours of making; nori softens over time and fillings like cucumber and mango taste freshest the same day.
Notes
- Short-grain brown rice gives these rolls a hearty texture and nutty flavor, but you can swap with sushi white rice if preferred.
- Always slice fillings into long, even strips for neat rolls and balanced bites.
- Damp hands are key when handling sushi rice to prevent sticking.
- Don’t overstuff the rolls—less is more when it comes to fillings.
- Use a very sharp knife, wiping between cuts, for clean and attractive slices.
- Serve the sushi as soon as possible for the crispiest nori and freshest flavor.
Chef’s Secrets for Perfect Sushi
The secret to flawless homemade sushi lies in preparation and balance.
Take time to rinse the rice thoroughly, as this step is essential for achieving a light, non-gummy texture.
While seasoning the rice, fold gently to preserve the integrity of each grain—over-mixing will create mush.
When rolling, apply gentle but steady pressure with the bamboo mat so the rolls hold together without squashing the fillings.
Always work with slightly damp hands when handling rice to prevent sticking, but avoid dripping water on the nori, which can cause it to tear.
Finally, a sharp, wet knife is your best friend—cleaning the blade between cuts ensures even slices that look as good as they taste.
Serving Suggestions and Pairing Ideas
These avocado cucumber sushi rolls are versatile enough to be served as a light appetizer, a colorful lunch, or a main course paired with miso soup or a crisp Asian-inspired salad.
For a more indulgent spread, combine them with other vegetarian rolls, such as sweet potato tempura or spicy tofu sushi.
Serve alongside tamari or ponzu for dipping, and offer coconut peanut sauce for a unique, creamy contrast.
A sprinkle of sesame seeds or a garnish of pickled ginger brightens the presentation.
To make the meal complete, pair with a refreshing drink such as green tea, sparkling water with citrus, or a chilled sake for an authentic touch.
Storage Tips for Best Freshness
Sushi tastes best freshly prepared, but if you need to store it, keep the rolls tightly wrapped in plastic wrap and place them in an airtight container.
Refrigerate for up to 24 hours, but be aware that the rice will firm up and the nori may soften.
For the freshest flavor, slice only what you plan to serve immediately and keep unsliced rolls wrapped until ready to eat.
If avocado browning is a concern, drizzle slices with lemon juice before rolling to slow oxidation.
Leftover sushi can be enjoyed the next day, but for presentation and taste, freshly made rolls always shine brightest.
Frequently Asked Questions
1. Can I use white sushi rice instead of brown rice?
Yes! While short-grain brown rice offers extra fiber and a nutty flavor, traditional white sushi rice works just as well and will cook faster.
2. How can I prevent the rolls from falling apart?
Avoid overstuffing with fillings, keep the rice layer even and thin, and make sure to press gently but firmly with the bamboo mat while rolling. The first tuck is especially important for sealing.
3. What’s the best way to stop avocado from browning?
Slice the avocado just before assembling the rolls, or brush the slices lightly with lemon or lime juice to slow oxidation without altering flavor too much.
4. Can I make sushi without a bamboo mat?
Yes. Use a clean kitchen towel wrapped in plastic wrap as a substitute—it provides enough flexibility and support to roll tightly.
5. Can these sushi rolls be made ahead for meal prep?
You can cook and season the rice a day in advance and store it in the fridge, then let it return to room temperature before rolling.
However, it’s best to assemble the rolls the same day for the crispiest nori and freshest fillings.
