Name: How To Make Avocado Sushi (Avocado Roll 2 Ways)
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Sheets Nori Seaweed; 200 g Sushi Rice; 1 Avocado; Sesame Seeds, as needed; 100 ml Water mixed with 2 Tbsp Vinegar (Te-zu, for wetting your hands)

How To Make Avocado Sushi (Avocado Roll 2 Ways)

Easy Fusion Food Main Dish Summer Sushi Vegan Vegetarian

Sushi is a traditional Japanese cuisine that has crossed borders and is now loved all over the world. Today, we are going to introduce a fusion type of Makizushi: Avocado Sushi.

In Japan, there is a traditional Makizushi called “Kappa-maki,” in which a cucumber stick is rolled in sushi rice and Nori seaweed. Avocado sushi is similar to Kappa-maki, adding a twist as the modern version.

There are various types of Makizushi in Japan, but it can sometimes be difficult to get Japanese ingredients or good Sashimi overseas. However, avocados are available in many places. In addition to being accessible, using avocado as a substitute for Sashimi makes Sushi both vegan-friendly and budget-friendly.

In Japan, people often enjoy avocados with soy sauce and Wasabi paste, similar to how they enjoy Sashimi (raw fish). Avocados have a high-fat content and creamy texture. When ripe, the fatty, creamy, smooth texture of avocado is said to be similar to Toro. Thus, avocado is a perfect ingredient for pairing with Sushi.

Traditional Japanese Makizushi has a black exterior. Typically, we make Makizushi by rolling the ingredients and sushi rice in a Nori seaweed sheet. While this authentic version is common in Japan, it was not well received overseas due to its black Nori sheet, which was not visually appealing. To overcome these visual challenges, Ura-makizushi was created overseas, turning the black exterior into a white one. Now, Avocado Sushi tends to be made as Ura-maki.

Although Makizushi made only with avocado is not common in Japan, Avocado Sushi seems to be popular in other countries because of its nutritional value, visual appeal, and suitability for vegans. Avocado Sushi has become a fusion dish that combines these positive attributes.

In this recipe, we are introducing Avocado Sushi in both Omote-maki (traditional Japanese style) and Ura-maki (modern style). Enjoy the process of making and tasting both types of avocado Makizushi at home!

Overview

Prep time: 15 mins

Cook time: 0 mins

Total time: 15 mins

Total servings: 2

Difficulty: Easy

Ingredients

2 Sheets Nori Seaweed
200 g Sushi Rice
1 Avocado
Sesame Seeds, as needed
100 ml Water mixed with 2 Tbsp Vinegar (Te-zu, for wetting your hands)

Expert's Tip

If you are a big fan of Sushi, this kit is perfect for you. It includes all the tools and ingredients you need to make Sushi at home. You can enjoy the sushi-making process just like a chef. The kit also comes with a bamboo mat for making Makizushi and includes Japanese green tea to complete your sushi experience.

Instructions

1) Gathering the Ingredients

Gather the ingredients together.

2) Preparing the Avocado

Cut the avocado into slices.

spreading the sushi rice onto the nori seaweed

beginning to spread the sushi rice across the nori seaweed sheet

continuing to spread the rice across the nori seaweed sheet

rice spread out evenly across the nori seaweed sheet

placing the rice covered nori seaweed sheet onto a bamboo rolling mat

placing the sliced avocado in the middle of the rice covered nori seaweed sheet

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3) Making the Omote Maki Avocado Roll

Place the shiny side of the dried Nori seaweed down on the bamboo mat.

Place the Sushi rice onto the Nori seaweed in a log shape and spread it evenly, leaving a 2 cm gap at the top.

Use Te-zu (water mixed with vinegar) before touching the rice or if the rice sticks to your hands.

Spread sesame seeds on the rice and lay the sliced avocados in a straight line.

Tip: check out this recipe to learn how to make sushi rice.

rolling the avocado roll with a bamboo rolling mat

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4) Rolling the Omote Maki Avocado Roll

Using the bamboo mat, roll the Sushi into a Makizushi (sushi roll) shape.

placing two pieces of nori seaweed onto a bamboo rolling mat

placing the nori seaweed shiny side down onto the bamboo rolling mat

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5) Making the Ura Maki Avocado Roll (Inside Out Roll)

Cut a Nori seaweed sheet in half and use one piece. In this style, place the shiny side of the Nori seaweed up on the bamboo mat.

Spread the sushi rice evenly over the Nori.

placing the rice covered nori seaweed onto a piece of plastic wrap shiny side up

using the rolling mat to perfect the shape

rolling the avocado sushi roll in sesame seeds

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6) Rolling the Ura Maki Avocado Roll

Place a piece of plastic wrap on the bamboo mat and wipe it with a wet kitchen towel so that the rice doesn’t stick to the wrap.

Place the sushi with the Nori side up by turning it upside down.

Then, place the cut avocados onto the Nori, and roll it up with the plastic wrap.

Once rolled, shape it again with the bamboo mat to ensure it holds its shape nicely.

Prepare a tray and sprinkle some sesame seeds on it. Roll the Makizushi over the tray, coating it with sesame seeds.

wrapping the avocado rolls in plastic wrap

wetting a kitchen knife before cutting the avocado roll

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7) Cutting the Avocado Rolls

Once rolled, cover the avocado rolls with plastic wrap and let them sit for a while so that the Nori can absorb moisture and become easier to cut.

When cutting, have a wet towel ready to clean the knife. Make sure there’s no extra rice or Nori left on the knife.

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8) Serving the Avocado Rolls

Serve the avocado sushi rolls with soy sauce and wasabi paste if you prefer. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya