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–+ servings
Avocado maki rolls

Avocado Maki Sushi Rolls

Kaylie
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 rolls are great for picnics, lunch bento boxes, and at home sushi nights!
5 from 1 vote
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Prep Time 5 minutes
Rolling time 15 minutes
Total Time 20 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine Asian, Japanese
Servings 3 rolls
Calories 564 kcal

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

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • 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.

Nutrition

Serving: 3rollsCalories: 564kcalCarbohydrates: 107gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 15mgPotassium: 429mgFiber: 8gSugar: 0.5gVitamin A: 228IUVitamin C: 8mgCalcium: 23mgIron: 2mg
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