Vegan Avocado Roll
Creamy avocado, glossy seasoned rice, and crisp nori come together in a roll that feels like a restaurant treat you can pull off right at your own kitchen counter. The rice gets its signature tang from a quick vinegar, sugar, and salt mixture folded in while the grains are still warm, giving every bite that authentic sushi-bar flavor without any animal-derived ingredients in sight. Ripe avocado slices bring a buttery richness that makes this roll genuinely satisfying rather than just a side thought, and a sprinkle of toasted sesame seeds adds a subtle nuttiness if you want a little extra dimension. Rolling sushi at home sounds intimidating, but the step-by-step process here is approachable and the results are genuinely impressive — tight, clean cylinders that slice beautifully with a sharp knife. Served alongside soy sauce, pickled ginger, and a dab of wasabi, this makes a stunning spread for four people that looks far more involved than it actually is.
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Learn more →Ingredients
4 servings
For the sushi rice
- 2 cups sushi rice
- 2 ¼ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the rolls
- 4 sheets nori
- 2 ripe avocados, pitted, peeled, and sliced into thin strips
- 1 tsp toasted sesame seeds (optional)
For serving
- soy sauce, for serving
- pickled ginger, for serving
- wasabi, for serving (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
- 2
Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
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