Cucumber and Avocado Sushi

Cucumber and Avocado Sushi

37
Lexi S. 2

"Cucumber and avocado sushi! These rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi!"

Ingredients

1 h {{adjustedServings}} servings 171 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
  2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
  3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
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Reviews

37
  1. 56 Ratings

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Why everybody using glutenous rice for sushi? They meant for different purpose, suchi as making Mirin or mochi (Japanese rice cake). They contain large amount of starch so it makes sushi rice to...

My roommate and I used this recipe as a base (and motivational factor in making sushi at all) for our own sushi. Although we didn't have cucumber and avocado sushi, I am giving this recipe a 5 ...

I agree with sushiichii; one uses a good quality short grain rice--a Cal rose variety is often preferred (Nishiki brand in my neck of the woods) to make sushi, not glutinous rice which is for de...