These 3-ingredient easy vegan avocado sushi rolls (avocado maki or uramaki) are a quick, simple, and tasty crowd-pleaser for a fraction of the price of restaurant versions! Plus, dress them up if preferred, with extra fillings and toppings (vegan, vegetarian, and pescatarian options included).

Recently, I shared a recipe for teriyaki salmon and ended up making a batch of sushi rice to prepare salmon sushi bowls with the leftovers. It seems that was enough to set my craving in motion because I couldn’t stop thinking about sushi after that until I made these easy avocado sushi rolls!

All you need is just 3 ingredients for the base avocado maki roll recipe (7 when including all the individual sushi rice ingredients). However, as with most sushi, there are tons of ways you can adapt this recipe with extra fillings, toppings, and condiments/serving ingredients. In fact, I’ve included a whole list of vegan, vegetarian, and pescatarian options below to adapt these avocado maki rolls (like shrimp avocado roll, salmon avocado roll, cucumber avocado roll, etc.).

For the longest time, I’d assumed sushi making was incredibly technical, but it turns out it’s actually surprisingly simple once you get the hang of it. Yes, the first few rolls may not win any beauty contests, but that just means you have a reason to practice. Often. Made even easier by the fact that this homemade vegetarian/vegan maki is also naturally more budget-friendly than going to your local Japanese restaurant!

While I haven’t shared any other traditional sushi recipes, I have shared recipes for cucumber sushi and sweet dessert sushi (with coconut rice)!

The Recipe Ingredients

This avocado sushi recipe is a naturally vegan maki and contains just 3 ingredients, with optional fillings, toppings, and serving options.

The Avocado Sushi Rolls

• Sushi Rice: you can follow this method for perfect homemade sushi rice every time (and all you need is the short-grain rice, rice vinegar, sugar, and salt) in a saucepan or using a rice cooker.
• Avocado: one medium, ripe avocado. Ensure it isn’t under or over-ripe by ensuring it has just a little give. You can also check under the stem cap. If it’s green or lightly browned, the avocado is usually okay.
• Nori sheets: these seaweed sheets are commonly available in the Asian section of most major grocery stores OR in Asian supermarkets.

To Serve With

• Pickled ginger
• Soy sauce (or tamari/ coconut aminos if gluten-free)
• Teriyaki sauce
• Japanese 7-spice (Shichimi)
• Sesame seeds (black and white)
• Wasabi

Other Avocado Roll Fillings

• Cream cheese: it’s best to use a solid block cream cheese. That way, you can use a sharp knife to make thin slices to add to the sushi. Alternatively, you can spread a moderate layer of cream cheese beneath where you place the avocado slices.
• Tofu: use your choice of marinated tofu. Teriyaki tofu would work very well or spicy tofu for a protein-dense vegan maki.
• Other vegetables: there are several other veggies you could add to this vegan sushi, including matchstick/thinly sliced cucumber, bell pepper, carrot, blanched asparagus, shredded red cabbage/pickled red cabbage, etc.
• Egg: slices of sweet omelette (tamago) would pair wonderfully with this avocado sushi recipe for a vegetarian maki.
• Sweet potato: I find the easiest way to introduce sweet potato is with sweet potato fries (which are naturally thin/matchstick style).
• Salmon: you can use smoked salmon, salmon sashimi, or even leftover cooked salmon fillets.
• Tuna: use sashimi-grade tuna or tempura tuna to make a tuna avocado roll.
• Shrimp: there are several ways you could prepare a shrimp avocado roll. Use plain or marinated/flavored shrimp. In terms of shape, the long, thin “Ebi fry”/panko shrimp-style prawns work very well!
• Crab sticks: slice into smaller, matchstick-sized pieces.
• California roll: combine crab/imitation crab sticks with avocado and cucumber in an inside-out roll (uramaki).
• Mango: the sweetness pairs well with the creaminess of the mango. Pair with a protein to complete the flavor/texture combination.
• Mayonnaise: you can spread a thin layer of regular or vegan Japanese mayonnaise and spicy mayonnaise (add slightly less than equal parts sriracha/chili sauce to the mayo) beneath the avocado. This can also work as a drizzle over the prepared avocado maki.

To add any extra fillings to the avocado sushi rolls, reduce the amount of avocado added by ½. For the proteins, add a single row. With matchstick veggies, you may add 2-3 rows of different veggies.

You’ll also need a bamboo sushi rolling mat (read FAQs for alternatives), a sharp knife, and a cutting board for this avocado roll recipe.

How to Make Avocado Sushi Rolls?

Avocado Maki

First, if you haven’t already prepared the sushi rice, then do so now. Allow it to cool to room temperature before making the avocado maki.

Step 1: Prepare the Avocado

Then, it’s time to slice the avocado. Use a sharp knife to cut the avocado in half lengthwise. Twist and pull it to gently pry it apart.

To remove the pit, firmly press the blade of the knife (the under-side, not the tip) into the avocado seed and gently twist and pull to remove it. Don’t pry it out or use the knife from the side of the pit, as it can lead to injury.

Then, carefully peel the skin from the avocado. Place it flat-side down on the chopping board and slice it into thin, lengthwise ¼-inch slices.

If you aren’t making and eating all the avocado sushi immediately, dip or drizzle the avocado slices with lemon or lime juice to keep them green.

Step 2: Assemble the Avocado Maki

Place a nori sheet (smooth, shiny-side down) over the bamboo sushi mat. Then, starting from ¼ up the sheet, spread a thin layer of rice over the nori using your fingers to spread it (dip them in water first and in-between).

If you aren’t sure how much rice to use, I recommend starting with 1/2 cup. If you find that too thin, add another 2-4 tbsp.

Then, around ¼ way in from the top of the sheet (the side where the rice is), add several slices of avocado. I usually add 4-5 pieces, overlapping them as needed (refer to the images below).

Step 3: Roll the Avocado Rolls

Turn the bamboo mat towards you, so the avocado is closest to you, and the empty portion or nori is furthest away from you.

Then, carefully, use the bamboo mat to lift and roll the sushi roll over the vegetables, then press down. Next, use your fingers to firmly (but not too firmly) squeeze the avocado maki into a tight roll until it gets to the “naked” part of the nori sheet.

Dip your finger in water and spread a little water across the edges of the nori sheet, and continue to roll until sealed.

Avocado Uramaki

Uramaki is like the inside-out version of the above. The rice is on the outside of the roll, with the nori and avocado in the middle.

Start by placing the nori sheet over a layer of plastic wrap on the bamboo mat. Then spread a thin layer of rice across the entire sheet. Then add any “toppings” you want to be on the outside of the avocado uramaki roll. I used a sprinkle of sesame seeds and shichimi.

Then, flip the nori over so the rice is against the plastic wrap and lay the avocado slices (3-5 slices) in a row about 1/3 way in from the edge of the sheet.

Finally, use the bamboo mat to carefully roll the sushi roll until fully rolled.

How to Slice the Sushi Rolls

To slice your avocado sushi rolls, use a long, sharp knife dipped in water and slice into pieces about 1.2-1.6 inches (3-4 cm) apart – you’ll get 6-8 pieces (based on how thick you’d prefer the pieces).

Then enjoy with all your favorite sides/dipping sauce, etc.

How Make Ahead and Store?

Make ahead/Store: sushi isn’t particularly meal-prep friendly as the rice dries out fairly quickly and, in the case of these avocado rolls, the avocado browns. However, you will need to have prepared the rice in advance, as it needs time to cool before using. You can do this several hours in advance.

If you want to save the sushi, I recommend tightly wrapping any un-sliced avocado sushi rolls tightly in plastic wrap and storing them in the fridge for 1-2 days (ensure you coated the avocado in lemon juice when slicing it). You can then slice the roll when you want to eat it.

I don’t recommend attempting to freeze the sushi rolls.

FAQs

Top Tips for Sushi Rolls

• Instead of sushi “rolls”: you could prepare temaki (sushi “cones”). Slice each nori sheet in half. Then spread the rice and fillings on the left 1/3 of the sheet, leaving the bottom corner inch empty. Once topped, fold the corner over the fillings and continue to roll into a simple cone.
• Don’t overstuff the sushi: nori sheets are fairly fragile and can break if over-stuffed. More so, they’ll be very difficult to roll.
• Keep a small bowl of water nearby: the sushi rice is VERY sticky. Dip your fingers in water often when dealing with it, and dip your knife in water before slicing the rolls.
• Roll the sushi firmly/tightly: if you make it too loose, the filling and/or the entire avocado maki roll may fall apart.
• Get creative: have fun experimenting with the fillings, way of rolling/shaping, and even the toppings (especially when making uramaki). Half the fun of sushi-making is in molding your creation!

More Japanese-Inspired Recipes

• BBQ Pulled Jackfruit Japanese Donburi Bowl
• Japanese-inspired Ramen Noodle Soup (low carb with Zoodles)
• Miso-glazed Aubergines (Nasu Dengaku)
• Simple Soy-Marinated Ramen Eggs
• Simple Asian Cucumber Salad (Sunomono)
• How to Make Miso Paste (Kome Miso/Shinshu Miso)
• Baked Teriyaki Salmon (+ Broiled | Air Fried | Pan-Fried)

If you try this avocado sushi rolls recipe (avocado maki & uramaki), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating, and tag me in your recipe recreations on Instagram @Alphafoodie!