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Cucumber and Avocado Sushi

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Adjust Servings:
1 1/4 cups water
1 cup uncooked glutinous white rice – sushi rice
3 tbsp rice vinegar
1 pinch salt
4 sheets nori – dry seaweed
1/2 cucumber – sliced into thin strips
1 avocado - peeled, pitted, and sliced

Nutritional information

171 kcal
28.7 g
3 g
5.1 g
6 mg
0 mg

Cucumber and Avocado Sushi

  • Veg
  • 30 mins
  • Serves 4
  • Easy



Cucumber and avocado sushi isn’t traditional sushi. But at this point in time, it has become a wonderful staple of the sushi world. This is a great vegetarian option that is not only refreshing but is of course wonderfully delicious. The crunchiness of the cucumber highlights the natural fatty taste of the avocado. If fish aren’t your thing, you can still mimic the true sushi experience by preparing this dish. So, give it a try today, it’s not that difficult.

Health Benefits

Avocado has gotten a reputation as of late for being a bourgeois food favored by millennials. But people aren’t just eating avocados because they look cool. They’re actually extremely healthy. Avocados can help boost heath health, prevent cancer, improve digestion, and even enhance the health of the liver. It is a spectacular source of good fats, antioxidants, phytosterols, and certain vitamins and minerals like potassium, magnesium, phosphorous, calcium, vitamin A, D, K, C, E, thiamin, and niacin.

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How to make Cucumber and Avocado Sushi

  • Combine the water and rice in a saucepan and bring to a boil.
  • Cover the pan, reduce thetemperature to low, and let it simmer for 20 mins, or until the rice turns tender and the water has been fully absorbed.
  • Remove the pan from the heat and stir in the vinegar with a pinch of salt.
    • Set aside to cool.
  • Cover a bamboo sushi mat with plastic wrap.
    • Note:This prevents the rice from sticking.
  • Place a sheet of seaweed over the plastic.
  • Spread the rice evenly onto the sheet using your hands.
    • Leave about 1/2 inch of seaweed empty at the bottom.
  • Place strips of cucumber and avocado across the center of the rice.
  • Lift the mat, roll the vegetables over once, and press down.
  • Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
    • Note: Moisten with a little water to help seal the roll.
  • Set aside and repeat the process with the remaining nori sheets, rice, and fillings.
  • Use a sharp wet knife to slice the rolls into multiple slices.
    • Note:This roll should produce around 5-6 slices.
  • Serve cut side up with your favorite sushi condiments.


Traditionally, sushi is eaten with fingers instead of chopsticks.

Chizu Kudo

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