Ingredients
Main Ingredients
- 2 cups uncooked sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons lemon vinegar
- 1 large avocado, thickly sliced
- 5-6 nori sheets
Optional Add-ins
- 1 carrot or 2 small carrots, thinly sliced
- ½ of a cucumber, thinly sliced
Instructions
- Cook the rice: Cook the sushi rice according to package instructions or use an Instant Pot method for perfect results. Once cooked, transfer the rice to a large bowl and refrigerate until mostly cool.
- Season the rice: When the rice is cool, mix in the rice vinegar and lemon vinegar evenly, then set aside.
- Prepare the sushi mat and nori: Place a nori sheet on a sushi rolling mat with the shiny side facing down.
- Spread the rice: Using wet hands or a spatula, spread about 2/3 cup of the prepared rice evenly over the nori, leaving about 2/3 inch uncovered on one end to seal the roll.
- Add fillings: Arrange slices of avocado and any optional veggies such as carrot and cucumber in a line over the rice.
- Roll the sushi: Using the sushi mat, tightly roll the nori sheet over the fillings, continuing to roll firmly until the entire sheet is rolled up.
- Repeat: Repeat the spreading, filling, and rolling process with remaining ingredients to make 5-6 rolls depending on size.
- Slice and serve: Slice each roll into 1-inch pieces with a sharp knife. Serve with sliced ginger and soy sauce if desired. Enjoy your fresh homemade avocado sushi rolls!
Notes
- Use a sharp, wet knife to slice the sushi rolls to prevent sticking and keep clean cuts.
- Allow the rice to cool properly before mixing with vinegar for best texture.
- Sushi mat helps to roll the sushi tightly for professional-looking rolls.
- Optional vegetables add crunch and extra nutrition but can be omitted for a simpler roll.
- Store leftover sushi rolls wrapped tightly in plastic wrap in the refrigerator and consume within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Japanese
- Diet: Vegetarian
