These are healthy and simple avocado maki rolls made of seasoned short grain rice, filled with creamy avocado, and wrapped in a seaweed sheet. These easy to make and flavorful bit sized rolls are great for picnics, lunch bento boxes, and at home sushi nights! Serve with vegetable and shrimp tempura for an amazing meal.
When we have sushi nights at home, these avocado rolls are definitely on the menu. The sushi rice is made in the rice cooker for a quick and convenient hands-off method, then seasoned with rice wine vinegar, sugar, and a pinch of salt. Add avocado and wrap in nori sheets to complete the roll.
My boys absolutely love these maki avocado rolls, and the round, bite-sized pieces are perfect for little hands with a quick dip in soy sauce.
Ingredients & notes
Sushi Rice - Use my easy rice cooker sushi rice method to cook this!
Seaweed Sheets - These are found at the Asian markets and most supermarkets.
Avocado - Use ripe avocados for the best creamy and flavorful rolls.
Lemon - This is optional. A squeeze of lemon can help prevent the avocados from browning. I recommend using lemon if you’re planning to pack the rolls to eat later.
Equipment
Sushi rolling mat - These are bamboo mats specifically for sushi rolling. Get them at your local Asian market.
How to make an avocado maki roll
- I like to cover the sushi mat with plastic wrap for easier cleanup.
2. Add the nori sheet to the bamboo mat, shiny side down. Grab a handful of rice and spread it on ¾ of the nori sheet, leaving about ½ inch of the upper portion of the nori uncovered. When spreading the rice, dip your fingers into some water to help keep the rice from sticking.
3. Layer 3-4 pieces of sliced avocado to the center of the rice spread, from one side to the other.
4. With clean hands, grab the top of the mat and roll it over to close the filling.
5. Use your bamboo mat and squeeze it across to shape the roll tightly into a circular shape. Pull the bamboo mat over and continue shaping the roll until you complete it.
6. Use a sharp knife to swiftly cut the roll into 1 inch thick rolls.
Pro Tips
- Make sure to have a small bowl of water to dip your fingers into when spreading the rice and to clean your fingers in between rolling.
- Do not overfill the seaweed with rice and avocado. Too much filling will make it difficult to close and roll and the avocado will spill out to the sides.
- You can help seal the roll better by wetting the edge of the seaweed wrapper with some water to make it stick to the roll.
- Make sure your knife is super sharp before cutting the rolls. Also, wiping your knife after a couple cuts will help keep the seaweed from tearing and the rice from sticking to your blade.
Frequently asked questions
Made with sushi rice, seaweed and avocado, the maski rolls are vegan and can be enjoyed by vegans and vegetarians.
One piece (about 1 ounce) of avocado maki has about 38 calories. Six pieces is about 228 calories.
These avocado rolls do not have fish, but there are different types of specialty sushi rolls that have fish and avocado in them.
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Avocado Maki Sushi Rolls
Equipment
Ingredients
- 2 cups Sushi rice Try my rice cooker sushi rice recipe
- 3 sheets seaweed sheets (nori)
- 1 ripe avocado, sliced into ½ inch thick pieces lengthwise
- small bowl of water for dipping fingers into
Instructions
- Optional: cover the sushi mat with plastic wrap for easier cleanup.
- Add the nori sheet to the bamboo mat, shiny side down.
- Grab a handful of rice and spread it on ¾ of the nori sheet, leaving about ½ inch of the upper portion of the nori uncovered. When spreading the rice, dip your fingers into some water to help keep the rice from sticking.
- Layer 3-4 pieces of sliced avocado to the center of the rice spread, from one side to the other.
- Make sure the seaweed sheet is lined up evenly with the bottom edge of the bamboo mat (the end closest to you). With clean hands, grab the top of the mat and roll it over to close the filling.
- Use your bamboo mat and squeeze it across to shape the roll tightly into a circular shape.
- Pull the bamboo mat over and continue shaping the roll until you complete it.
- Use a sharp knife to swiftly cut the roll into 1 inch thick rolls.
Notes
- Make sure to have a small bowl of water to dip your fingers into when spreading the rice and to clean your fingers in between rolling.
- Do not overfill the seaweed with rice and avocado. Too much filling will make it difficult to close and roll.
- You can help seal the roll better by wetting the edge of the seaweed wrapper with some water to make it stick to the roll.
- Make sure your knife is super sharp before cutting the rolls. Also, wiping your knife after a couple cuts will help keep the seaweed from tearing and the rice from sticking to your blade.
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