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No. 0335 Japanese Free recipe

Avocado, Carrot and Cucumber Maki Rolls

Nori-wrapped rolls packed with seasoned sushi rice around buttery avocado, sweet carrot and crisp cucumber. Bright, fresh and fully plant-based, they are easy to roll at home once you get the knack, and perfect for lunchboxes, picnics or a relaxed sushi night.

4.1 from 19 cooks

Row of sliced vegetable sushi rolls with avocado, carrot and cucumber on a white plate
Photo: Beyzaa Yurtkuran on Pexels
Prep
40 min
Cook
20 min
Total
1 hr
Serves
4
Level
Easy
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Method 6 steps

  1. Cook the rice with the water in a covered pot: bring to a boil, simmer on low for 15 minutes, then rest off the heat for 10 minutes.

  2. Warm the vinegar, sugar and salt until dissolved. Spread the hot rice in a wide bowl and cut the seasoning in with a paddle while fanning until the rice is glossy and cooled to room temperature.

  3. Lay a nori sheet shiny side down on a bamboo mat. With wet hands, spread a thin, even layer of rice over it, leaving a 1 inch strip bare at the top.

  4. Arrange a line of avocado, carrot and cucumber across the rice about 1 inch from the bottom edge and sprinkle with sesame seeds.

  5. Lift the mat and roll firmly away from you, tucking the filling in, then press the roll gently to seal the bare nori edge.

  6. Slice each roll into 8 pieces with a wet, sharp knife, wiping the blade between cuts, and serve with soy sauce and pickled ginger.

Tap a step to mark it done.

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01 Four white bowls holding wild rice, red rice, brown rice and white basmati
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02 Spiced yellow rice in a clay pot on a wicker mat with chutney and onions
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