Love veggie sushi rolls? This is the best easy Avocado Sushi Roll Recipe, with fresh, simple ingredients, plus no special equipment to make. Fantastic with an almond butter dipping sauce.
Jump to:
Why You’ll Love This Recipe
If you are at all intimidated making anything at home involving the word “sushi”, don’t be. This avocado sushi roll recipe is filled with fresh vegetables, and has a delicious and addicting almond butter dipping sauce and is easy to make at home!
Here’s some good reasons to try it:
- Hello creamy, buttery avocado! It’s the star of the show in this avocado sushi recipe.
- Seaweed sheets are easy to fill with a few key tips below.
- Not to be confused with a California Roll at sushi restaurants which has cucumber, crab and avocado, this avocado roll recipe has thin slices of colorful bell peppers as well as avocado slices.
- The almond butter dipping sauce for this recipe is fantastic, and can be used as a dressing for salads among other things.
- If this is your first time to make sushi, this is a great starter recipe.
If you’re looking for other fresh appetizer recipes, these Veggie Cups with Hummus are a reader favorite.
Ingredients You’ll Need
For the full recipe, list of ingredients, and detailed instructions, please scroll down to the recipe card below.
- Seaweed Sheets: Also called a nori sheet. You’ll use one sheet of nori per avocado roll. No bamboo mat needed!
- Avocado: Creamy avocado is what makes these rolls superb.
- Soy Sauce: Use regular or low sodium soy sauce, or Bragg’s Liquid Amino Acids.
- Sushi Rice: Easy to make, and this short grain rice is also available in well-stocked stores.
- Rice Vinegar: To season the sushi rice.
- Bell Peppers: The colors of the rainbow for the best looking sushi rolls.
- Almond Butter/Maple Syrup/Chili Garlic Sauce/Fresh Lime Juice/Soy Sauce: These are the main ingredients for the luscious almond butter dipping sauce.
Step-By Step Instructions
- Make the sushi rice by rinsing it in a large colander first and letting it drain.
- Cook the rice, then toss with a simple rice vinegar mixture while the rice is warm that you’ll make while the rice is cooking.
- Let it cool completely on a baking sheet.
4. Slice the bell peppers thinly, removing any seeds.
5. Make slices of avocado into thin pieces too.
6. Use a paper towel (or bamboo sushi mat if you have one) to keep the seaweed sheet from slipping.
7. Place the shiny side of the seaweed sheet down, and add a thin layer of the seasoned, cooled rice on top, gently patting it down.
8. Place some of the cut peppers and avocado on the bottom of the sheet, then gently roll it up, using the paper towel to help guide you. Have a small bowl of water handy to dab on top of the sheet before finishing rolling to seal it.
9. Slice with a sharp knife and serve with dipping sauce!
Tips and Possible Variations
- Wipe your knife carefully with a clean kitchen towel in between slicing to keep the cuts neat.
- You can use any combination of bell peppers you like.
- Add sesame seeds to the top or sides if you’d like.
- The almond butter dipping sauce is good for 5 days in the refrigerator, stored in an airtight container.
- If you don’t want to make the almond butter dipping sauce, buy store-bought peanut sauce instead.
- The veggie sushi rolls are best eaten the day they’re made, but you can prep all the components in advance and keep them refrigerated until ready to assemble.
Serving Ideas
- These avocado sushi rolls are always a big hit – everyone loves them and they’re very easy to make. Serve it with this very good Eggplant Tofu recipe.
- If you plan on serving a few appetizers, this add this Lemon Artichoke Dip and crispy cauliflower bites to your menu, these fantastic Teriyaki Chicken Skewers ( the almond dipping sauce is awesome) some of these sweet and spicy almonds, an easy baked brie with fig jam, cut this fabulous Zucchini Frittata up smaller and serve it as as appetizer!
- If you’re making dinner too, go for this juicy, marinated pork chop, or this easy, fresh pasta dinner.
- Don’t forget dessert! Try a strawberry cheesecake bar, a delicious apple cake, or browse through this round-up of sweet, easy dessert recipes to make at home!
Frequently Asked Questions
These rolls are best eaten the day they’re made, but you can prep the separate components in advance and store them in the refrigerator until ready to assemble, wrapped in cling film or a sheet of plastic wrap.
In a jar with a lid or an airtight container for up to 5 days.
Avocado rolls are often just avocado and rice, though my version has sliced veggies for color. A California Roll has avocado, crab and cucumber as well as white or brown rice.
More Recipes to Try
- Shredded Chicken Burrito Bowl: A fantastic, savory bowl.
- California Crunchy Sushi Roll Recipe: A very good homemade roll.
- Salmon Patties Recipes with Crackers: A wonderful version of this classic.
- Decorated Chocolate Dipped Strawberries: An easy, elegant dessert.
- Chocolate Covered Rice Krispie Treats: So much fun, the best version ever!
- Rice Pudding with Rhubarb: A comforting, homey dessert.
If you’ve tried this Best Easy Avocado Sushi Roll Recipe, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
Best Easy Avocado Sushi Roll Recipe
Ingredients
- 1 cup Sushi Rice (short grain white rice)
- 3 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- ¾ teaspoon Kosher Salt
- 1 large Avocado
- 1 each Colored Bell Peppers, red, green, yellow, orange
- 5-6 sheets Seaweed Sheets, toasted or regular
- ALMOND BUTTER DIPPING SAUCE
- ½ cup Almond Butter
- 1 tablespoon Soy Sauce, low sodium, or Braggs Liquid Aminos
- 1½ tablespoons Maple Syrup
- 1 teaspoon Bottled Chili Garlic Sauce
- 2-3 tablespoons Fresh squeezed Lime Juice
- ¼ cup Water
Instructions
- FOR THE SUSHI RICE Place the rice in a large colander and rinse with cold water, let this drain completely, about 10 minutes. Place rice in a medium-size saucepan and cover with two cups of cold water, bring this to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Remove from heat and keep covered, then let it stand for 15 minutes. While the rice is cooking, in a small saucepan heat the three tablespoons of rice vinegar..let this simmer to heat it through, then remove from the heat and stir in the sugar and salt until dissolved. Transfer the cooked warm rice to a large baking sheet, then pour the rice vinegar mixture over the rice and toss together to completely combine. Let it cool completely before assembling the sushi rolls.
- Slice the avocado in half and scoop out the inside, slice into thin strips. This doesn't have to look perfect! Remove the tops of the bell peppers and remove the seeds, cut the bell peppers in thin strips as well.
- TO ASSEMBLE THE ROLLS
- Set a couple of paper towels down on the counter, then set the seaweed sheet down. The paper towel will help to keep the seaweed sheet in place. With clean hands lightly press a thin, even layer of the cooked rice onto the seaweed sheet, lightly patting it down. On the bottom of the sheet, add a couple of strips of each color of bell pepper and also of the avocado. Using the paper towel to help, carefully roll the wrap from the bottom (where the vegetables are) to the top of the sheet. Dab some water with your fingers on the top of sheet, and then continue to roll and press to seal. Slice with a sharp knife into 1 ½" (inch) pieces. Serve with Almond Butter Dipping Sauce. Yield is approximately 5 rolls, with 6-7 slices per roll. Best eaten the day they are made.
- FOR THE ALMOND BUTTER DIPPING SAUCE In a medium-sized mixing bowl, add the almond butter, the soy (or liquid aminos) the maple syrup, the chili garlic sauce and the lime juice. Whisk in a little water at a time until it's a pour-able consistency, but not too thin.
- If you dipping sauce is too thin, just add a little more almond butter. If it's too thick, a little more water. Serve with the sushi or use as a dressing on salad. Keeps for 5 days refrigerated in an airtight container.
Notes
- Wipe your knife carefully with a clean kitchen towel in between slicing to keep the cuts neat.
- Don’t overstuff the rolls with rice, just one thin layer patted down will do the trick.
- If you don’t want to make the almond butter dipping sauce, buy store-bought peanut sauce instead.
- The almond butter dipping sauce is good for 5 days in the refrigerator, stored in an airtight container.
- The veggie sushi rolls are best eaten the day they’re made, but you can prep all the components in advance and keep them refrigerated until ready to assemble.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Please rate this recipe and thanks for leaving a comment!