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Flavorful Cucumber Avocado Sushi Rolls Recipe with Easy Spicy Mayo Sauce

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These fresh and vibrant cucumber avocado sushi rolls are quick to make and feature a creamy, spicy mayo that adds a perfect kick. Ideal for a light, satisfying meal or entertaining guests.

Ingredients

Scale
  • 1 cup sushi rice (short-grain rice), rinsed thoroughly
  • 1 1/4 cups water (300 ml)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 medium cucumber, peeled and julienned (removing seeds if large)
  • 1 ripe avocado, sliced thinly
  • 4 sheets nori (seaweed sheets)
  • 1/4 cup mayonnaise (preferably Kewpie for authentic flavor)
  • 1 tablespoon Sriracha sauce (adjust for heat preference)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • Toasted sesame seeds (optional, for garnish)
  • Pickled ginger (optional, for serving)
  • Soy sauce or tamari (optional, for dipping)

Instructions

  1. Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch.
  2. Combine rinsed rice and 1 1/4 cups water in a rice cooker or pot. Cook according to package instructions or bring to a boil, then cover and simmer on low for 15 minutes. Let it rest covered for 10 minutes off heat.
  3. While rice cooks, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a small bowl until dissolved.
  4. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Avoid smashing the grains; you want fluffy, sticky rice. Let cool to room temperature.
  5. Peel and julienne the cucumber into thin strips.
  6. Slice the ripe avocado thinly, handling gently to avoid browning.
  7. In a small bowl, combine 1/4 cup mayonnaise, 1 tablespoon Sriracha, 1 teaspoon sesame oil, and 1 teaspoon lime juice. Stir until smooth. Taste and adjust spiciness if needed.
  8. Place a sheet of nori shiny side down on a bamboo sushi rolling mat covered in plastic wrap.
  9. With wet hands, spread about 1/2 cup (90 grams) of sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Do not press too hard; rice should stick but stay airy.
  10. Lay cucumber and avocado strips horizontally across the rice, about 1 inch from the bottom edge.
  11. Drizzle a thin line of spicy mayo over the filling.
  12. Starting at the edge closest to you, lift the edge of the bamboo mat and roll it over the fillings tightly but gently. Use the mat to shape and tighten the roll as you go.
  13. Seal the top edge by moistening the bare nori strip with a little water.
  14. Using a sharp, wet knife, slice the roll into 6-8 equal pieces. Clean the knife between cuts for neat slices.
  15. Arrange rolls on a plate, sprinkle with toasted sesame seeds, and serve with pickled ginger and soy sauce on the side.

Notes

Wet your hands before handling sushi rice to prevent sticking. Use a sharp, wet knife to slice rolls cleanly. Adjust Sriracha in spicy mayo to control heat level. Sushi rice cools best at room temperature before rolling. Store leftovers in airtight container up to 24 hours; best eaten fresh.

Nutrition

Keywords: cucumber avocado sushi rolls, spicy mayo sushi, easy sushi recipe, homemade sushi rolls, vegetarian sushi, gluten-free sushi

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