Making your very own avocado sushi rolls at home is super-easy once you get the intricacies of cooking the sushi rice. It is also a great way to engage your kids in the kitchen.

The rolls make a simple and nutritious lunch or after school snack (my 7-year-old eats them for breakfast, too!). You can substitute all avocado or part of it with cucumber, salmon, shrimp, crab sticks or pretty much anything else. Instead of rice, we sometimes use leftover quinoa and it also works very well with all types of fillings.

Avocado Sushi Rolls

(6-8 servings)


  • 1 1/4 cups water
  • 1 cup uncooked sushi rice
  • 3 tablespoons rice vinegar
  • 4 sheets nori (dry seaweed)
  • 1 1/2 avocado – peeled, pitted and sliced into strips 1/2 inch wide


  1. Thoroughly rinse the rice in cool water until the water runs clear. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Do not remove the lid. Remove from the heat and let the pan stand covered for 10 more minutes.
  2. Place the rice in a non-metal bowl or spread it on a cutting board to cool and sprinkle with the vinegar. 
  3. Place a sheet of seaweed over a bamboo sushi mat. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange slices of avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and avocado.
  4. Use a sharp wet knife to slice the rolls into 5 or 6 slices. 
  5. Enjoy!
Adapted from