Cucumber Avocado Sushi Rolls with Sesame

Simple sushi rolls with crisp cucumber and creamy avocado, wrapped in sushi rice and nori seaweed. Soy sauce goes well as a dip, and the rolls can be prepared in advance.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 200 g Sushi rice
• 300 ml Water
• 3 tbsp Rice vinegar
• 1 tsp Sugar
• 1 tsp Salt
• 4 pc Nori sheets
• 0.5 pc Cucumber
• 1 pc Avocado
• 1 tbsp Sesame seeds
• 3 tbsp Soy sauce

Method

1. Rinse the sushi rice in a fine sieve under cold water until the water runs clear, then drain it.
2. Bring the rice to a boil with 300 ml water in a pot, then cover and cook over low heat for about 12 minutes, and then let it rest for 10 minutes.
3. Warm the rice vinegar, sugar and salt in a small pot until the sugar and salt have dissolved, then fold into the still warm rice.
4. Cut the cucumber lengthwise into thin sticks. Halve the avocado, remove the pit, peel it and cut it into thin strips.
5. Place a nori sheet shiny side down on a bamboo mat or kitchen towel. Spread a thin layer of rice over it, leaving a small border free at the top.
6. Lay the cucumber and avocado strips in a row on the rice, then roll up firmly and evenly using the mat.
7. Cut the roll into eight pieces with a sharp, wet knife. Keep moistening the knife between cuts.
8. Process the remaining nori sheets and rice in the same way.
9. Toast the sesame seeds in a dry pan until golden brown and sprinkle them over the rolls.
10. Pour the soy sauce into small dishes and serve with the sushi rolls.