Dive into the art of making Japanese cucumber and avocado sushi at home. This refreshing and light sushi roll combines the crispness of cucumber with the creamy texture of avocado, all wrapped in a sheet of nori and perfectly seasoned sushi rice. It's a delightful and healthy option for sushi lovers.
When preparing this recipe, you might need to visit a specialty store or the international aisle of your supermarket. Nori sheets, which are dried seaweed, and sushi rice, a short-grain rice, are essential for authentic sushi. Rice vinegar is also crucial for seasoning the rice, giving it that distinctive sushi flavor.

Ingredients for Japanese Cucumber and Avocado Sushi
Sushi rice: This is a short-grain rice that becomes sticky when cooked, perfect for making sushi rolls.
Rice vinegar: A mild vinegar used to season the sushi rice, giving it a slightly tangy flavor.
Sugar: Used to balance the acidity of the rice vinegar.
Salt: Enhances the overall flavor of the sushi rice.
Cucumber: Adds a refreshing crunch to the sushi roll.
Avocado: Provides a creamy texture that complements the crisp cucumber.
Nori: Dried seaweed sheets used to wrap the sushi roll.
Technique Tip for This Sushi
When spreading the sushi rice onto the nori, keep your hands slightly damp to prevent the rice from sticking to your fingers. This will help you achieve an even layer without tearing the nori. Additionally, when slicing the sushi roll, use a sharp knife and clean it with a damp cloth between cuts to ensure clean, precise pieces.
Suggested Side Dishes
Alternative Ingredients
sushi rice - Substitute with short-grain rice: Short-grain rice has a similar sticky texture that is ideal for sushi.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild flavor that can mimic the tanginess of rice vinegar.
sugar - Substitute with honey: Honey can provide the necessary sweetness and dissolve well in the vinegar mixture.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor and an umami depth to the rice.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor that works well in sushi.
avocado - Substitute with mango: Mango provides a creamy texture and a sweet flavor that complements the other ingredients.
nori - Substitute with rice paper: Rice paper can be used to wrap the sushi ingredients and provides a different but pleasant texture.
Other Alternative Recipes Similar to This Sushi
How To Store / Freeze This Sushi
- To maintain the freshness of your Japanese cucumber and avocado sushi, store any leftover rolls in an airtight container. Place a damp paper towel over the sushi before sealing the container to prevent the rice from drying out.
- If you plan to enjoy your sushi the next day, refrigerate it promptly. However, keep in mind that the texture of the avocado may change slightly, becoming a bit softer.
- For longer storage, consider freezing your sushi. Wrap each roll tightly in plastic wrap to prevent freezer burn, then place the wrapped rolls in a freezer-safe bag or container.
- When you're ready to eat the frozen sushi, transfer it to the refrigerator to thaw slowly. This helps maintain the integrity of the nori and the rice.
- Avoid microwaving the sushi to thaw it, as this can make the rice gummy and the vegetables mushy.
- If you notice any changes in color, texture, or smell, it's best to discard the sushi to ensure food safety.
- For the best taste and texture, consume refrigerated sushi within 24 hours and frozen sushi within one month.
How To Reheat Leftovers
Microwave Method:
- Place the sushi pieces on a microwave-safe plate.
- Cover the plate with a damp paper towel to prevent the rice from drying out.
- Microwave on medium power for 30-40 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
- Let it sit for a minute before enjoying.
Steaming Method:
- Set up a steamer and bring the water to a gentle boil.
- Place the sushi pieces on a heatproof plate and put it in the steamer.
- Steam for about 2-3 minutes, just until the rice is warm.
- Remove carefully and let it cool slightly before serving.
Oven Method:
- Preheat your oven to 300°F (150°C).
- Wrap the sushi pieces in aluminum foil to keep the rice moist.
- Place the wrapped sushi on a baking sheet and heat for about 10-12 minutes.
- Unwrap and let it cool for a minute before eating.
Stovetop Method:
- Heat a non-stick skillet over low heat.
- Place the sushi pieces in the skillet and cover with a lid.
- Heat for about 2-3 minutes on each side, just until the rice is warm.
- Remove from the skillet and let it cool slightly before serving.
Room Temperature Method:
- Remove the sushi from the refrigerator.
- Let it sit at room temperature for about 30-45 minutes.
- Enjoy the sushi once it has reached a comfortable temperature.
Best Tools for Making This Sushi
Rice cooker: Used to cook the sushi rice to the perfect consistency.
Small bowl: Used to mix the rice vinegar, sugar, and salt.
Large bowl: Used to transfer and mix the cooked rice with the vinegar mixture.
Bamboo sushi mat: Essential for rolling the sushi tightly and evenly.
Sharp knife: Necessary for slicing the sushi rolls into bite-sized pieces.
Cutting board: Provides a stable surface for slicing the cucumber and avocado.
Measuring cups: Used to measure the sushi rice and rice vinegar accurately.
Measuring spoons: Used to measure the sugar and salt precisely.
Spoon: Used to fold the vinegar mixture into the cooked rice.
Water bowl: Used to wet the edge of the nori for sealing the sushi roll.
How to Save Time on Making This Sushi
Prepare ingredients in advance: Slice the cucumber and avocado ahead of time and store them in the fridge.
Use a rice cooker: Cooking sushi rice in a rice cooker saves time and ensures perfect texture.
Mix vinegar while rice is hot: Combine the vinegar mixture with the hot rice to speed up the cooling process.
Use pre-cut nori: Pre-cut nori sheets save time and ensure uniform size.
Sharp knife: A sharp knife makes slicing the sushi rolls quicker and cleaner.

Japanese Cucumber and Avocado Sushi
Ingredients
Main Ingredients
- 2 cups Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 Cucumber sliced into thin strips
- 1 Avocado sliced into thin strips
- 4 sheets Nori
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice in a rice cooker according to the manufacturer's instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- Place a sheet of nori on the bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange cucumber and avocado strips along the bottom edge of the rice.
- Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to form a roll. Seal the edge with a bit of water.
- Slice the roll into bite-sized pieces with a sharp knife. Repeat with remaining ingredients.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Sushi
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