Cucumber and Avocado Sushi Recipe

Name: Cucumber and Avocado Sushi
Prep time: 35 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1.25 cups water; 1 cup uncooked glutinous white rice (sushi rice); 3 tablespoons rice vinegar; 1 pinch salt; 4 sheets nori (dry seaweed); 0.5 medium cucumber, sliced into thin strips; 1 medium avocado - peeled, pitted and sliced

Cook Time: 25 minutes

Ingredients

1 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
medium cucumber, sliced into thin strips
1 medium avocado - peeled, pitted, and sliced

Directions

Step 1: Combine water and rice in a saucepan. Bring to a boil. Once boiling, cover the pan, reduce the heat to low, and simmer for approximately 20 minutes or until the rice is tender and all the water has been absorbed.

Step 2: Remove the saucepan from the heat. Stir in the rice vinegar and salt. Set the rice aside to cool for at least 5 minutes.

Step 3: To assemble the sushi, cover a bamboo sushi mat with plastic wrap to prevent the rice from sticking. Place one sheet of nori on top of the mat.

Step 4: Spread the cooled rice evenly over the nori, leaving about a inch uncovered at the bottom of the sheet.

Step 5: Arrange cucumber and avocado slices in the center of the rice.

Step 6: Lift the bamboo mat and roll the sushi tightly over the cucumber and avocado. Press down gently to ensure it sticks together. Unroll the mat, then roll again toward the uncovered end of the nori to form a long roll. Seal the roll with a little water if needed.

Step 7: Repeat the process with the remaining ingredients to make additional rolls.

Step 8: Use a sharp, wet knife to slice each roll into 6 equal pieces.

Recipe Tip

You can add imitation crab for a vegetarian version or smoked salmon if you prefer a seafood twist.

Nutrition Facts (per serving)

Calories: 171
Total Fat: 5g (7% DV)
Saturated Fat: 1g (4% DV)
Sodium: 6mg (0% DV)
Total Carbohydrate: 29g (10% DV)
Dietary Fiber: 3g (11% DV)
Total Sugars: 1g
Protein: 3g (6% DV)
Vitamin C: 5mg (5% DV)
Calcium: 11mg (1% DV)
Iron: 1mg (4% DV)
Potassium: 217mg (5% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Cucumber and Avocado Sushi

History and Origins

Sushi, a beloved Japanese dish, dates back to the 8th century when it began as a method of preserving fish in fermented rice. The modern version of sushi, with its vinegared rice and fresh ingredients, emerged in Edo (modern-day Tokyo) during the 19th century. The cucumber and avocado sushi, however, is a relatively recent innovation in the sushi world. It is believed to have originated in the United States, particularly in California, during the late 20th century. This variation was inspired by the growing trend of vegetarian and non-traditional sushi options. The inclusion of avocado, a fruit native to the Americas, reflects the fusion of global ingredients with traditional Japanese cuisine.

Regional Variations

While sushi is enjoyed across Japan and around the world, the cucumber and avocado sushi is most commonly associated with Western adaptations of sushi. In particular, the United States, and especially California, is known for creating sushi rolls with inventive fillings like avocado and cucumber. These ingredients, which are fresh and easily available in most regions, offer a vegetarian alternative to traditional fish-based sushi. California rolls, which often feature cucumber, avocado, and crab or imitation crab, are a staple in sushi restaurants in North America and have gained international popularity.

What Sets It Apart

Unlike traditional sushi, which often includes raw fish, the cucumber and avocado sushi is a vegetarian option that caters to a broader audience, including those who do not eat seafood. The combination of creamy avocado and crisp cucumber provides a refreshing contrast in texture. The absence of fish also makes it a suitable option for vegetarians, vegans, and those with dietary restrictions such as pregnancy, where raw fish is often avoided. This sushi is a light and healthy alternative to more indulgent rolls filled with tempura or heavy sauces.

Where It's Usually Served

Cucumber and avocado sushi is commonly served at sushi bars and Japanese restaurants worldwide, particularly in regions where there is a high demand for vegetarian or plant-based options. It is often found on the menu as part of a "vegetarian roll" or "California roll" offering. This sushi is also a popular choice for casual gatherings, sushi parties, and family meals. In some cases, it may be made at home as an easy, healthy meal or snack. The light and fresh flavors of this sushi pair well with traditional condiments such as soy sauce, wasabi, and pickled ginger, adding an extra layer of flavor to the dish.

Fun Facts About Cucumber and Avocado Sushi

The avocado used in sushi is not only delicious but also nutritious. It is rich in healthy fats, vitamins, and minerals, making it a great addition to any meal.
Despite being a relatively modern invention, cucumber and avocado sushi has become a staple at sushi restaurants around the world, particularly in places like the United States, Canada, and Australia.
The creamy texture of avocado combined with the crispness of cucumber makes this sushi roll one of the most popular vegetarian options, especially among people new to sushi.
The California roll, which typically features cucumber, avocado, and crab, is often credited with helping to popularize sushi outside of Japan, particularly in Western countries.

FAQ about Cucumber and Avocado Sushi Recipe

Leftover sushi can be stored in the refrigerator for up to 24 hours. Be sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent the seaweed from becoming soggy. It is not recommended to freeze sushi, as the texture of the rice and nori will deteriorate upon thawing.

You can prepare the sushi rice and fillings ahead of time, but it’s best to assemble the rolls just before serving. This ensures the rice stays fresh and the seaweed retains its crispness. If you make the rolls in advance, store them tightly wrapped in the refrigerator for up to 6 hours.

Sushi rice should be short-grain or medium-grain rice. Glutinous rice, which is often used in desserts, is not suitable for sushi because it has a different texture and consistency. For best results, use a quality sushi rice such as Calrose or Nishiki.

If you don’t have nori or want to try something different, you can use thinly sliced cucumber or rice paper wrappers as a substitute. However, these alternatives will alter the flavor and texture of the sushi.

While rice vinegar is traditionally used for sushi, you can substitute it with white vinegar if necessary. You might want to add a small amount of sugar to balance the acidity, as rice vinegar has a milder flavor compared to white vinegar.

Yes, you can personalize your sushi rolls with various ingredients like imitation crab, smoked salmon, or even vegetables like carrots, bell peppers, or asparagus. Feel free to get creative with your fillings based on your preferences.

Yes, the basic ingredients in this sushi recipe are vegan. If you want to keep it fully plant-based, make sure to avoid adding any animal-based ingredients like imitation crab or smoked salmon.

To prevent the sushi rolls from falling apart, make sure the rice is spread evenly and tightly rolled. Use a bamboo sushi mat and apply gentle pressure while rolling. If the nori doesn’t seal, moisten the edge with a little water to secure the roll.

While a sushi mat is ideal for rolling sushi, you can use parchment paper or a clean kitchen towel as an alternative. Simply roll the sushi carefully, ensuring the rice and fillings stay intact.

To slice the sushi rolls neatly, use a sharp knife that has been moistened with water to prevent the rice from sticking. Slice each roll into 6 pieces, making smooth, even cuts to maintain the integrity of the roll.

Comments

Jack Green

03/22/2025 09:40:50 PM

One of the best experiences I've ever had.

Heather Anderson

01/08/2023 11:31:31 AM

I prepared this sushi and it was fantastic! Despite not having sushi rice or rice vinegar, I substituted with regular white rice and white vinegar, and the sushi rolls came out wonderfully; I really enjoyed them. I definitely plan to make them again! Being a vegetarian, I added imitation crab to half of the sushi batch for my non-vegetarian parents. I realized I didn't cook enough rice for filling 4 nori sheets, resulting in the last one not being as full as the others. Next time, I'll make extra rice! Overall, I absolutely adore this recipe!