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, & pescatarian options included).
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.
Avocado Maki
Step 1: Prepare 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.
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.
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 images).
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.
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.
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.
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 in 6-8 pieces (based on how thick you’d prefer the pieces).
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.
Notes
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 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!
What to Serve with The Sushi?
Pickled ginger
Soy sauce (or tamari/ coconut aminos if gluten-free)
Teriyaki sauce
Japanese 7-spice (Shichimi)
Sesame seeds (black and white)
Wasabi
Check the blog post for optional add-ins and answers to top FAQs!