Cucumber and avocado sushi rolls
Simple homemade maki rolls filled with cool cucumber, creamy avocado and carrot. Dip in gluten free tamari.
- Time50 min
- LevelMedium
- Costabout £1.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in cold water until it runs clear. Put it in a pan with the water, cover and bring to the boil.
- 2
Turn the heat to its lowest and cook, covered, for 12 minutes. Turn off the heat and leave for 10 minutes.
22 min - 3
Warm the vinegar, sugar and salt until the sugar dissolves. Fold through the rice and leave to cool to room temperature.
- 4
Lay a nori sheet shiny side down on a bamboo mat or sheet of baking paper. Wet your hands and press a thin layer of rice over it, leaving a 2 cm gap at the top edge.
- 5
Lay the cucumber, avocado and carrot in a line across the middle. Sprinkle with sesame seeds.
- 6
Roll up tightly from the rice side, pressing as you go, and seal the end with a dab of water.
- 7
Cut each roll into 6 pieces with a wet, sharp knife. Serve with the tamari for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.