Avocado Sushi Roll Recipe: Make 4 Neat Hosomaki Rolls

This avocado sushi roll recipe makes 4 neat hosomaki rolls with seasoned sushi rice, creamy avocado, and nori. You will use about 2 cups of cooked rice, a thin filling layer, light rolling pressure, and a wet knife for clean slices.

Plan for about 45 minutes, including rice cooking and cooling. Keep the rice warm but not hot when you assemble the rolls, or the nori can turn soft and difficult to handle.

Avocado Sushi Roll Ingredients and Yield: 4 Rolls

• 3/4 cup uncooked sushi rice, cooked according to the package directions; you need about 2 cups cooked
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 2 medium avocados
• 4 half-sheets nori (2 full sheets cut in half)
• Water for moistening your hands and knife
• Soy sauce, pickled ginger, and wasabi for serving

You also need a sharp knife and a bamboo sushi mat. Cover the mat with plastic wrap if you want easier cleanup, although you can roll directly on a clean mat.

Avocado Roll Recipe: Season the Rice and Cut Ripe Avocado

1. Rinse the sushi rice under cool water until the water runs mostly clear. Cook it according to the package directions, then let it rest, covered, for 10 minutes.
2. Whisk the rice vinegar, sugar, and salt in a small bowl. Transfer the hot rice to a wide bowl and gently fold in the seasoning with a rice paddle or spatula. Use a cutting motion rather than stirring, which can make the grains gummy. Cool the rice until it is comfortable to handle, about 10 to 15 minutes.
3. Choose avocados that yield slightly when you press the skin near the stem. They should feel firm enough to cut cleanly, without sunken spots or very soft areas. An underripe avocado will break instead of forming smooth strips, while an overripe one can make the filling mushy.
4. Cut each avocado lengthwise around the pit. Twist the halves apart, remove the pit with a spoon, and peel away the skin. Cut each half lengthwise into four strips about 1/4 inch thick. Keep the strips covered while you prepare the nori.

Spread Rice Evenly and Roll Avocado Sushi Rolls with Light Pressure

1. Place one half-sheet of nori on the mat with the rough side facing up and the long edge nearest you. Wet your fingers, take about 1/2 cup of rice, and spread it into a thin, even layer. Cover nearly all the nori, leaving a 1-inch strip bare along the far edge.
2. Arrange two avocado strips in a straight line across the rice, about 1 inch from the edge nearest you. Do not add extra filling to make a thicker roll; overfilling forces the rice out and encourages tearing.
3. Lift the near edge of the mat and fold the nori over the avocado. Tuck the edge underneath the filling, then continue rolling forward until the bare nori edge is on top. Apply firm but gentle pressure to shape the roll. Squeezing harder will crush the avocado and push rice through the sides.
4. Moisten the bare nori edge with a fingertip and finish the roll. Set it seam-side down. Repeat with the remaining nori, rice, and avocado, moistening your hands before handling each portion.

Slice Clean Portions with a Wet Knife and Serve

Let the finished rolls sit seam-side down for 1 to 2 minutes so the nori can seal. Dip a sharp knife in water, wipe off excess droplets, and cut each roll in half with a smooth, gentle sawing motion. Wet and wipe the knife again, then cut each half into three equal pieces for 6 portions per roll.

If the knife drags, smears the avocado, or compresses the rice, clean and re-wet the blade before continuing. Arrange the avocado sushi rolls cut-side up and serve immediately with soy sauce, pickled ginger, and wasabi.