Avocado Roll (Sushi Vegetable Roll)

Close up of chopsticks holding a piece of sushi.

Forego the expensive raw fish and make this delicious and inexpensive Avocado Roll! This avocado sushi roll recipe is filled with creamy avocado and wrapped in seasoned sushi rice.


You only need a few ingredients to make this Avocado Roll recipe: Ripe avocado, sushi rice, nori sheets and sesame seeds.

Photo with various ingredients labeled.

Avocado Sushi

Making homemade sushi rolls is easy once you get a few rolls under your belt. Always remember, if they don’t look perfect who cares! They taste the exact same.

If you’re already a sushi roll making pro, skip the visuals and head to the next section.

Here are some detailed instructions to help you make an awesome avocado maki roll:

Plate of sushi rice with chop sticks.

Make The Sushi Rice

Our sushi rice instant pot post also includes stovetop instructions. Take your pick! Our you can always pick up some from your local Asian restaurant. 

Prepare the Rice Foundation

Cover the sushi mat with plastic wrap so the mat stays clean. Cut the nori sheet in half and place it rough side up on the bamboo mat. Wet your hands so the rice won’t stick to them. Take 1/2 cup of sushi rice and spread it across the nori sheet. Top with sesame seeds.

side by side showing a nori sheet with and without rice.

Build The Roll

Gently flip the nori sheet, so the rice is facing down. Place a few strips of avocado in a straight line on the side closest to you.

Roll The Roll

Now for the most difficult task! Starting at the side closest to you, start rolling the nori sheet tightly around the fillings using two hands. You want it firm enough that the roll doesn’t fall apart, but not too hard as the fillings will squish out the sides.

Side by side photo showing avocado slices on nori and then a rolled sushi roll.

Cut The Roll

Using a very sharp wet knife, cut the avocado roll into 1″ pieces.  Run the knife under cold water (without drying it) between cuts. 

Inside Out Sushi Roll

Tip – if you’re new to rolling sushi you can always roll it so the rice stays inside once rolled and the nori is outside (hence the name “inside out sushi roll”) as this is much easier to roll. 

Eel sauce in a white bowl with a silver spoon.

Avocado Roll Sushi

Avocado Roll Sushi can stand on its own, no extra sauce needed, as the avocado itself lends a ton of creaminess and flavor. If you love a good sushi sauce recipe, here are a few that would pair well:


There are a few sushi supplies that make life MUCH easier when rolling vegetarian sushi. Here are our favorite gadgets:

Bamboo Mat – If you opt not to purchase a sushi mat, just use plastic wrap by itself to help with the rolling process.

Sharp and Wet Knife – Make sure to wipe and wet the sharp knife, in between cuts, to help cut down on the rice sticking to the knife.

Avocado rolls on a speckled plate with chopsticks.

Vegetable Rolls Sushi

Looking for more vegetarian sushi roll filling options? Here are a few ideas you can add in with the avocado or even use in place of the avocado. 

Expert Tips

  • Slice the avocado into 1/4 – 1/2″ slices.
  • Wipe and wet the knife in between cuts to keep the rice from sticking.Here’s the sushi knife we own and love.
  • The sushi rice can be prepared up to 24 hours in advance.

Sushi Vegetable Roll on a speckled plate with chopsticks.

Side Dish Ideas

Maki Avocado Roll can be served with other sushi recipes, Temaki Sushi, Tuna Sashimi, Nigiri, or a batch of cucumber salad or Kani Salad.

Drink Pairings

Sauvignon Blanc, Riesling, Champagne, Citrus IPA or Sake

See our Best Wine With Sushi guide and Sushi vs. Sashimi guide for more sushi and wine pairing tips.

Similar recipes to check out: Spicy Krab Roll, Sushi BakeCrunchy Spicy Tuna RollsSpicy TunaHawaiian Poke, Tuna Poke BowlTuna Crudo, and Salmon Crudo.

Avocado rolls on a speckled plate with chopsticks.

Avocado Roll (Sushi Vegetable Roll)

Forego the expensive raw fish and make this delicious and inexpensive Avocado Roll! This avocado sushi roll recipe is filled with creamy avocado and wrapped in seasoned sushi rice. You'll love making sushi roll recipes at home!
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Prep Time: 15 minutes
Sushi Rice: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 Rolls
Calories: 612kcal
Author: Darcey Olson
Cost: $6



  • ½ Batch sushi rice ((*Note 1))
  • 2 dried nori sheets, cut in half
  • tbsp sesame seeds
  • 1 Avocado, ¼-½" slices


Sushi Rice (Stovetop or Rice Cooker):

  • Make a batch of sushi rice before proceeding to the next step.
    ½ Batch sushi rice

Sushi Roll:

  • If you have a sushi mat, make sure to wrap it in plastic before rolling or place in a large Ziploc bag. If you don’t have a mat, just use plastic wrap. 
  • Place a sheet of nori rough side up on a cutting board. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and evenly spread 1/2 cup of rice from edge to edge. Make sure not to compact the rice too much or it will become mushy. 
    2 dried nori sheets, cut in half
  • Sprinkle sesame seeds over the rice.
    1½ tbsp sesame seeds
  • For a rice-outside roll, flip the nori over so the rice is facing down. For an inside out roll, leave the rice facing up. Inside out rolls are recommended for beginners as they are easier to roll and seal. 
  • Place a few slices of avocado in a straight line on the side closest to you.
    1 Avocado, ¼-½" slices
  • Starting at the side closest to you, roll the nori tightly around the fillings. If it's too lose the fillings will fall out, so make sure to get a good firm grip on it as you roll. Gently unroll the bamboo mat and set aside.
  • Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water between cuts (without drying it) can help prevent the rice from sticking to it. 
  • Repeat steps 2-6 with the remaining three rolls. Top with sesame seeds and serve. Sushi is best served immediately.


Note 1 – Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores. 


Calories: 612kcal | Carbohydrates: 118g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 15mg | Potassium: 373mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 204IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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