Avocado Maki Roll

The global pandemic has completely changed everyone’s lives right now and with restaurants, cafes and bars closing to the public except for takeaway service, it’s time to tackle some of our favourite ‘to go’ food at home.

One of my all-time favourite foods is avocado sushi, because it tastes so so good and the simple flavours together with the soy sauce are just YUM!

Sushi is easy to make, the rolling takes a bit of practice, but we’re here for great flavours and home cooked food, not for picture perfect instagrammability.


Ingredients ‚óŹ serves 4

  • 2 cups of raw short grain rice (pudding rice is cheaper than sushi or risotto rice and works perfectly fine)
  • 1/2 tsp of sea salt
  • 1 tsp of sugar
  • 2 tablespoons of rice vinegar
  • 1 avocado, sliced into 1/2 inch wide strips
  • 4 nori sheets
  • soy sauce
  • wasabi and pickled ginger (optional)
  • tools: sushi mat for rolling
Avocado maki on the far right


Wash rice and drain. Then put the rice in a pot with 4 cups of water and bring to a boil. Simmer until the water has disappeared, then turn off the heat. Mix together the salt, sugar and rice vinegar and pour over the rice. Gently fold the seasoning into the rice. Let it sit uncovered so it can cool down.

If you want to speed up the process, put the rice in a larger bowl or baking dish and spread it out so it can cool.

Once the rice is cool enough to handle, place one nori sheet on your sushi mat, put rice on it, leaving about 1 inch (2.5cm) from the bottom (the side closest to you) and about 2.5 inches from the top free of rice. Spread it all the way to the sides, though. You want your rice layer to be about 1/2 to 3/4 inch thick.

Now at the bottom of your sheet where the rice starts, place the avocado to create a row from left to right. You want to have a good amount of avocado on there, but not too much to roll.

Time to roll up your avocado roll. Grab the nori sheet and the sushi mat and fold the bottom that has now rice on top and over the avocado, then, tucking it into the roll, keep rolling to make a tight roll. This will need some practice. Imagine rolling a wet towel, gently so as to not squeeze out the water, but tight enough so there is no hollow space inside. Use your thumbs to move the roll and mat from the side closest to you, while the remaining four fingers on each hand keep tucking the nori sheet in as you roll up across the rice.

Finish rolling with the seam side down (the top strip of nori that wasn’t covered in rice). I like to roll the mat completely around the sushi roll and give it a bit of a squeeze in my fists to make sure the warm, moist rice makes the nori sheet stick to itself and seal the roll.

Put the finished roll aside and continue with the remaining sheets and rice.

Once you have rolled all your avocado maki, slice them with a very sharp knife into slices that are the width of a thumb (3/4 inch).

Serve with soy sauce, wasabi and pickled ginger.