Avocado Hand Rolls
Published July 25, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1cup short-grain or medium-grain rice, such as sushi or Calrose
- 2teaspoons sugar
- 1teaspoon coarse kosher salt or fine sea salt
- 4teaspoons rice vinegar
- 10 to 15grams gim or nori (roasted seaweed, often labeled “snack,” that comes in packets)
- 1ripe avocado, thinly sliced
- Lime wedges, for serving (optional)
- Soy sauce, for serving (optional; see Tip)
For the Sushi Rice
For the Hand Rolls
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
538 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 9 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the sushi rice: Rinse the rice in a sieve under cold running water, shaking constantly, for just a few seconds. Add to a medium pot with 1½ cups cold water and soak for 10 minutes. Bring the water to a simmer over high heat, then adjust the heat to very low, cover and continue simmering without peeking for 17 minutes.
- Step 2
Remove from the heat, and as quickly as you can, open the lid, cover the pot with a clean kitchen towel and tamp on the lid again. Let the rice finish steaming, covered, until the grains are soft, distended and a little shiny, at least 10 minutes. Stir in the sugar, salt and rice vinegar.
- Step 3
For the hand rolls: Serve the rice with the seaweed sheets and sliced avocado, spritzed with the optional lime. To eat, take a seaweed sheet in one hand, and with the other hand, add a small spoonful of rice to the seaweed and top with an avocado slice. Fold the seaweed around the fillings like a taco and dip in the soy sauce or dipping sauce (see Tip).
Tip
- For a bright, flavorful dipping sauce for the hand rolls, stir together 1 tablespoon soy sauce, 1 teaspoon fresh lime juice, a dash of granulated sugar and a pinch of shichimi togarashi.
Private Notes
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Cooking Notes
M.P.
Delicious. I loved the simplicity and the flavors (I used the soy lime dipping sauce and shaved cucumbers). My only problem was in the implementation. Even with just a teaspoon or two of rice my rolls were a total mess and I ultimately needed to turn them into little sandwiches to keep everything together. Next time I will use less avocado (just one slice!) and less cucumber. I will also not drizzle the soy lime sauce over the rice, as that seemed to affect the structural integrity of the rolls.
NancyFromKona
And an elderly Japanese-American gardening buddy taught our group to top with a little canned tuna when good avocado is not available here in late summer.
Shazziz
New meal in rotation. Adding sushi-grade fish was amazing and don't skimp on the dipping sauces! ERIK KIM DOES IT AGAIN!
Jane
This is an excellent toddler meal. Mine loved preparing the sushi rice with me and then making his “sushi tacos.” Will definitely make again with other filling options.
Susannah
Wondering about eliminating the sugar and salt if using a seasoned rice vinegar? Or what ratios are recommended?
Rich
Mix soy sauce and wasabi-horseradish together and use as a dipping sauce.
Lindsey
I’m 6 months pregnancy and have been craving sushi which I can’t eat due to the raw fish. This receipt absolutely satisfies that craving, is easy to prepare, and delicious! Thanks Eric!
janisani
Excellent! So simple yet satisfying! and don't pass up the dipping sauce, I think it's necessary.
Maggie
I don’t have the patience for all the steps for the rice, and just popped it into my rice cooker as usual. For the seasonings, I adjusted them to taste, and this came out perfectly. I enjoyed it for lunch with a pack of seaweed snack wraps, and made small hand rolls with a bit of soy sauce.
Maggie
Instead of the dish towel swap, just put the dish towel on at the beginning. Cook on low for 17 minutes, then turn off the heat and let sit for the rest of the time. No need to do the swap.
Lisa
I had leftover Japanese Kinmemai rice in the fridge and whole nori sheets. I whipped up the marinade, warmed up the rice in the microwave, added the marinade to it and let it sit to cool down while I sliced up the avocado and made the dipping sauce. I had it on a plate in 15 minutes. This is a quick and easy to assemble mid-afternoon snack or if you prefer, a lunch, if you make a few more pieces! I ate the whole thing standing at my kitchen counter! Adding to my lunchtime repertoire!
ellen
this was so easy and fun to make! plus I have leftover cucumber roll for morning, which is my favorite breakfast.
M.P.
Delicious. I loved the simplicity and the flavors (I used the soy lime dipping sauce and shaved cucumbers). My only problem was in the implementation. Even with just a teaspoon or two of rice my rolls were a total mess and I ultimately needed to turn them into little sandwiches to keep everything together. Next time I will use less avocado (just one slice!) and less cucumber. I will also not drizzle the soy lime sauce over the rice, as that seemed to affect the structural integrity of the rolls.
janisani
I used calrose rice, and it was quite sticky-no mess and easy to handle. Maybe did you use regular long rice? That one has more separated grains.
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