Avocado sushi roll

Are you a sushi lover? Do you always go to Japanese restaurants wondering how they make that gorgeous inside-out avocado roll? If you want to upgrade your sushi making skills, this is the right recipe for you. These sushi rolls are truly going to impress your friends and family.

I am going to show you the trick step by step. But before you try to make this beautiful avocado roll, make sure you have already learned how to roll a regular sushi roll. Here is my another recipe for regular sushi, please check it out.

Lets get started…

Begin by preparing the sushi rice. Cook the rice according to the package instructions, then then add sugar and rice vinegar to the cooked rice and mix well. You need to do this while the rice still hot so that the sugar completely dissolves. Spread the rice out on a clean, flat surface and cover with cling film or kitchen towel, Let it cool for 10-15 minutes until it is room temperature.

Meanwhile, remove any seeds from the yellow pepper and cut into long strips along with the avocado and lettuce. This recipe is all about learning the technique, so that is why I’ve used these very simple fillings but feel free to replace with your favourite ingredients.

Once the rice has cooled, place a layer of cling film on the sushi bamboo mat to prevent any sticking. Then, cut the seaweed paper in half and place it on top of the cling film with the shiny side down. Spread half of the sushi rice evenly on top.

Flip the rice and seaweed sheet upside down on the cling film (Rice face down and seaweed paper face up).

Place sliced vegetables on top of the seaweed paper.

Roll the sushi with the bamboo mat, gently pressing the roll into a square shape as you do so.

Keep pressing and rolling gently, until you seal the sushi roll. Carefully avoid rolling the cling film in along with the sushi.

Repeat the same process on your second maki roll, so that you have two rolls with rice on the outside.

Cut avocado in half, remove the stone and scoop out all the flesh from the skin carefully.

Place the half avocado on the chopping board and make slices every 2-3mm with the tip of your knife, keeping it in the original half avocado shape.

Now this is the key movement. Use the tips of your fingers to gently push the avocado slices onto their sides so they spread out and each slice overlaps slightly. Don’t they look like avocado dragon scales… or a caterpillar? XD

Open the cling film on the maki rolls, gently slide a long knife underneath all of the avocado slices and carefully pick them up all at once. Transfer to the top of the sushi roll, then re-cover with cling film and use the bamboo mat to press the avocado slices onto the rolls.

Repeat the same on the other roll. Keep the cling film on right up until you’re ready to serve to prevent the avocado from going brown in the air.

Without removing the cling film (so each roll retains its shape), use a sharp knife to slice the rolls into 8 pieces of sushi. You may also want to clean your knife with a wet cloth every 2-3 cuts.

Remove the cling film from the rolls, serve with soy sauce and wasabi. Time to enjoy these beautifully made avocado sushi rolls.

If you are not too familiar for sushi rolling yet, I suggest that you prepare more ingredients than you need. This is because it may take few tries until you get a perfect roll. Practice makes perfect!!!!!!!!!

You may also want to check out my other oriental cuisine recipes here.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!