Homemade Avocado Sushi

Homemade Avocado Sushi
Heather Nicholds, C.H.N.

Rolling sushi takes some practice, but it’s completely worth the process. It travels easily, and people who have never made it before will be impressed with your skills! Sea vegetables are an incredibly rich source of minerals, and nori sheets made into sushi are a yummy way to eat this highly nutritious food.

Homemade Avocado Sushi Recipe

Prep time:
Rolling Time:
Time from start to eating:
Makes enough for 4 as an appetizer, or 2 as a meal

Experiment with different fillings, make a variety and have fun sharing them with friends and family!

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  • 1 cup short grain brown rice
  • 1-2 Tbsp brown rice vinegar
  • 4 pieces nori rolls
  • 1 avocado, sliced thinly
  • ¼ red pepper, sliced thinly
  • Alfalfa or clover sprouts


  1. Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
  2. Cook the rice ahead of time, and let it cool. Short grain brown rice will be sticky enough to use instead of the white sushi rice, while long grain brown rice will not work. Stir in a tablespoon or two of vinegar, just enough to make the rice stick to itself.
  3. Lay out a sheet of nori on your rolling mat. There are often grooves in the nori to show where you should cut your sushi – these lines should be oriented parallel to the direction you’re facing, not perpendicular.
  4. Spoon some rice onto the nori, wet your hands and spread the rice out to cover the sheet. Leave a space along the back edge of the sheet to seal the roll. Place a row of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Dry your hands, then roll the sheet up & over the row of vegetables. Press tightly back towards you, and also down onto the roll. Do not squish, but make sure you are getting a tight roll. Peel the rolling mat up, and continue to roll. Press the roll together as you go, finishing with the strip at the far edge that has no rice to seal.
  5. Allow your sushi roll to sit for a few minutes for the nori to be softened by the rice, then cut into slices and serve. A dipping bowl of tamari, some pickled ginger and some wasabi are the common accompaniments, and it is much more fun to eat with chopsticks!



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