Avocado Roll
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Avocado Roll
An avocado roll wraps creamy ripe avocado in nori and seasoned rice for a soft, mild vegetarian roll. It is as easy as a cucumber roll and just as friendly to beginners. This recipe makes two rolls, about 12 pieces, in around 20 minutes once the rice is ready.
Prep20 min
Cook0 min
Total20 min
Serves2
Makes12 pieces
LevelEasy
Ingredients
- 2 cups sushi rice, cooked and seasoned
- 2 nori sheets
- 2 ripe avocados, sliced thin
- 1 tablespoon toasted sesame seeds
- 1 teaspoon wasabi paste
- Soy sauce, for serving
- Pickled ginger, for serving
Directions
- Cut a nori sheet in half. Lay one half shiny side down on a bamboo mat.
- With damp hands, spread a thin layer of rice over the nori, leaving a 1/2-inch strip bare at the top.
- Smear a thin line of wasabi across the rice, then lay avocado slices in a line across the lower third.
- Lift the edge of the mat and roll away from you, pressing firmly to tuck the avocado tight. Seal the bare strip against the roll.
- Sprinkle with sesame seeds, then wet a sharp knife and slice each roll into 6 pieces.
- Serve with soy sauce and pickled ginger.
Tips and variations
- Pick avocados that are ripe but firm so the slices hold together in the roll.
- Slice the avocado just before rolling and brush with a little lemon to keep it green.
- Use a thin layer of rice so the creamy avocado stays the focus.
- For an inside-out roll, flip the rice outside and press sesame seeds onto it.
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Common questions
- Is an avocado roll vegan
- Yes. Avocado, rice, and nori make a fully vegan roll, as long as you skip any fish-based dipping sauces.
- How do I keep the avocado from browning
- Slice it just before rolling and brush the slices with a little lemon or lime juice to slow the browning.
- What avocado is best
- Use a ripe but firm avocado. Too soft and it mashes, too hard and it will not bend into the roll.
- Can I add other fillings
- Yes. Cucumber, carrot, or a strip of mango all pair well with avocado for a little crunch or sweetness.
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