7 Sushi Rolls With Avocado Toppings


Indulge yourself on these tasty seven sushi rolls with avocado toppings. If you can order your favorite avocado roll in your favorite Japanese sushi bar, take down these recipes that we’re about to share with you. These are guilt-free Japanese dishes that will make you feel ‘cravings satisfied.’

7 Sushi Rolls With Avocado Toppings

You can do several kinds of sushi and infuse it with your favorite avocado fruit as a topping or even a filling. For starters, here are some avocado rolls that you can try making at home.

  1. Caterpillar Roll
  2. Avocado Dragon Roll
  3. Cucumber and Avocado Sushi
  4. Avocado Sushi
  5. Avocado Mango Sushi Roll

Sushi making can be versatile because you don’t have to follow all the toppings and fillings that most sushi chefs use unless you’re trying to replicate the same dish. Otherwise, you can always get creative with your avocado sushi roll. Just remember this: brush some lemon juice over the avocado to prevent the browning. Other than that, enjoy these ten avocado sushi roll recipes.

7 Sushi Rolls With Avocado Toppings

Does authentic sushi have avocado in it? Well, wait until you check these seven sushi rolls with avocado toppings. Satisfy your cravings with a roll of avocado sushi and be healthy at the same time. Take note that you can also mix and use other toppings and fillings that you desire.

1.Caterpillar Roll

A Caterpillar roll resembles the insect-like appearance, like avocado slices wrapped around a sushi roll in an overlapping pattern. This caterpillar roll post is more of a tutorial on how to make an avocado topping for sushi. With this guide and some visuals, you could make that appealing avocado top for sushi, also known as the caterpillar roll!

Ingredients

  • 2 fully made sushi rolls
  • 1 avocado, peeled, cored & cut in half lengthwise
  • 1 tsp of lemon juice (optional)

Directions

  1. Slice the avocado thinly horizontally (short way across.) Put enough slices over a sushi roll to cover the end, overlapping each other. (One roll should cover half of an avocado.)
  2. By patting the top-down, put the ceramic wrap over the roll and gently form the avocado into it. Make sure not to roll the entire rollover.
  3. Remove the bamboo mat and break the roll into eight equal parts with the ceramic wrap still intact. Remove the wrap and drizzle with the sauce you like.

2.Dragon Avocado Roll

Dragon Roll is another famous sushi roll served in American-style sushi restaurants and buffet joints, next to California Rolls. The combination of creamy avocado and crunchy tempura shrimp makes the perfect match for the vinegared rice that is tenderly moist. It’s so delicious that, on your own, you can devour the entire roll. Fortunately, it’s simpler to make a dragon roll at home than it appears.

The dragon roll is an inside-out sushi packed with nori sheet wrapping on the inside and the sushi rice outside the ingredients. Shrimp tempura and cucumber are tucked within the nori here, and thinly sliced avocado is stacked on top of the roll, and the artistically arranged sushi resembles a dragon’s scales when it’s cut. Usually topped with tobiko fish roes, the sushi roll is drizzled with spicy mayonnaise and unagi sauce, making it even more tempting.

Ingredients

  • 1 Persian or Japanese cucumbers
  • 2 avocados
  • ½ lemon (optional)
  • 2 sheets nori (seaweed) (cut in half crosswise)
  • 2 cups sushi rice (cooked and seasoned) (each roll needs ½ cup sushi rice)
  • 8 pieces of shrimp tempura (Recipe)
  • 2 Tbsp Tobiko (flying fish roe) (2 Tbsp = 20g)
  • unagi (eel) (optional)
  • ¼ cup of water
  • 2 tsp rice vinegar
  • Spicy Mayo (Recipe)
  • Unagi Sauce (Recipe)
  • toasted black sesame seeds

Directions

  1. Get all the ingredients, sort, and start slicing. Then, cut the cucumber into pieces into lengthwise. Remove the seeds and then, lengthwise, split them in half. Next, lengthwise around the seed, split the avocado in half and twist the two halves until they separate. Into the pit, hack the knife-edge. Keep with the other hand the skin of the avocado and twist in counter-directions. The pit is going to come out smoothly.
  2. Remove the skin and slice widthwise with the avocado. Next, push your fingertips gently on the avocado slices, and then keep pressing gently and evenly with the side of the knife until the length of the avocado is around the size of the sushi roll (nori seaweed length). If the sushi roll isn’t served right away, pinch the lemon over the avocado to avoid discoloration.
  3. Use plastic wrap to cover the bamboo mat and put half of the nori board, shiny side down. Dip your hands in tezu (vinegar water) and scatter over the nori sheet with 1⁄2 cup sushi rice. Turn it over and at the bottom end of the nori mat, place the shrimp tempura, cucumber strips, and tobiko. If you want to put unagi here, position it inside as well.
  4. Start rolling the nori sheet tightly and firmly with the bamboo mat from the bottom end over the filling until the bottom end hits the nori sheet. Raise and rollover the bamboo mat.
  5. Place the bamboo mat over the roll and pinch the roll tightly. Then put the avocado on top of the roll, using the side of the knife.
  6. Put the plastic wrap over the roll and place the bamboo mat over it. Squeeze the roll tightly until it wraps around the sushi with the avocado slices. Be gentle so that you don’t split your slices of avocado.
  7. Break the roll with a knife into 8 bits. After every cut, clean the knife with a wet towel. Squeeze the sushi roll tightly with the bamboo mat again if the roll gets messy when cutting. On top of the sushi, cut the plastic wrap and transfer it to a serving tray.
  8. Place tobiko on each piece of sushi and drizzle with spicy mayo, and top with black sesame seeds. Put some unagi sauce on the plate if you like to dip the sushi in it. 

3.Cucumber and Avocado Sushi

If you want a healthy and classic avocado sushi roll, try this Cucumber and Avocado Sushi recipe.

Ingredients

1 ¼ cups water

1 cup uncooked glutinous white rice (sushi rice) 

3 tablespoons rice vinegar

1 pinch salt

4 sheets nori (dry seaweed)

½ cucumber, sliced into thin strips

1 avocado – peeled, pitted, and sliced

Directions

  1. In a saucepan, mix the water and rice and bring it to a boil. Cover, reduce heat to medium, and simmer for 20 minutes or until water is absorbed and rice is tender. Remove and stir in the vinegar and a pinch of salt from the sun. Set to cool aside.
  2. To prevent the rice from sticking, cover a bamboo sushi mat with plastic wrap. Over the plastic, put a sheet of seaweed. Using your hands to distribute the rice uniformly on the board, leaving the bottom of approximately ½ inch of seaweed empty. Arrange strips of avocado and cucumber around the middle of the rice.
  3. Roll over the vegetables once and press down and raise the mat. To make a long roll, unroll, then roll again towards the seaweed board’s exposed end. Misten it with a little water to help seal. Put aside and begin with the nori sheets, rice, and fillings remaining.
  4. To slice the rolls into 5 or 6 slices, use a sharp and slightly wet knife. With your favorite sushi condiments, serve cut side up.

4.Classic Avocado Sushi

Here’s another healthy roll that you can try at home – the Classic Avocado Sushi. One way to add more flavors to this sushi roll is to add more fillings and toppings. However, limit the fillings to at least three ingredients. Otherwise, there would be so much flavor in your mouth; you wouldn’t be able to taste the avocado.

Ingredients

  • 2 cups short-grain white rice, preferably Japonica
  • 3-inch piece ginger, peeled
  • 1 cup of rice wine vinegar
  • 2 tablespoons sugar
  • Kosher salt
  • 2 mini cucumbers, julienned (1 cup)
  • 2 carrots, peeled and julienned (1 cup)
  • ½ teaspoon sesame oil
  • ¼ cup mayonnaise
  • 1 avocado, halved and thinly sliced 
  • 1 tablespoon toasted sesame seeds
  • 6 sheets toasted nori
  • Soy sauce, for serving

Directions

  1. Rinse the rice with different water adjustments, jostling the rice with your fingers, until the water is clear. 
  2. Thinly slice ginger along the grain into paper-thin slices using a mandoline or a vegetable peeler (to produce 1⁄2 cup). Bring a small pot of water to a boil, add 5 seconds of ginger, and blanch; drain. Add 3⁄4 cup of vinegar, two tablespoons of sugar, and two tablespoons of water and return the pot to the burner.
  3. With salt, season lightly. Bring it to a boil, stirring until the sugar dissolves. Reserve half the mixture of vinegar that you will later use to season your rice); add the remaining vinegar with blanched ginger.
  4. In a small pot, put the rice and 2 1⁄2 cups of water. Bring it to a boil, then reduce the heat and cover to the lowest setting. Cook for about 12 minutes (alternatively, cook rice in a rice cooker as instructed by the manufacturer) until the rice is tender and all the water has been absorbed. 
  5. Put the rice in a big bowl and cool it down for 5 minutes. Fold with a large spatula or plastic bench scraper in one-quarter of the reserved vinegar mixture, fanning the rice as you fold in the vinegar mixture to cool it down quickly. Cover with a kitchen towel that’s clean. For assembling, reserve the remaining vinegar mixture.
  6. Toss the cucumbers and carrots with the remaining 1⁄4 cup of vinegar, one teaspoon of sugar, one teaspoon of salt, and sesame oil while the rice is cooking.
  7. On a bamboo rolling mat with the long side closest to you, put one sheet of nori, shiny side down, on it. Dampen hands with the reserved vinegar mixture and press 3⁄4 cup of rice uniformly through nori gently, leaving a border of 1/2 inch on all sides.
  8. Spread two teaspoons of mayonnaise uniformly around the rice core. Layer 1⁄3 cup of vegetable mixture equally around the rice center with a few slices of avocado. Sprinkle the seeds with sesame. 
  9. Use the mat to fold the bottom third toward the middle, pushing uniformly around the roll to compact the filling, starting with the edge closest to you. With another turn, repeat and gently press again. Remove your mat, and cut it using a sharp knife into six equal parts. Serve with pickled ginger and soy sauce.

5.Avocado Mango Sushi Roll

Avocado Mango Sushi Roll is another sushi roll that has been around for some time and one of the most popular options for home-made sushi. If you want a quick and easy way to make sushi, make sure to add this sushi roll to your list. Best of all, it’s healthy.

Ingredients

  • 1 large California Avocado thinly sliced
  • 1 large cucumber – thinly sliced
  • 1 head cauliflower riced
  • 1 head purple cabbage – thinly sliced
  • 1 large mango – thinly sliced
  • 1 large carrot – thinly sliced

Directions

  1. Place a thin layer of cauliflower rice, covering about 2⁄3 of the nori wrap, flat on your table.
  2. Then about ¾ of the way down the nori mat, lay your cabbage, carrots, cucumbers, California avocado, and mango.
  3. Roll the nori up tightly, starting from the edge of the nori wrap nearest to you. To seal the roll, wipe a bit of water on the farthest side of the nori. If you have one, you can also use a sushi mat to roll it up.
  4. Cut the sushi gently into rounds using a very sharp knife. Plate and then enjoy dipping with a side of low sodium soy or coconut amino sauce.

6.Smoked Salmon & Avocado Sushi

Do you want fancier avocado sushi rolls? Try this Smoked Salmon & Avocado Sushi. It’s so easy to do at home and tastes so good. Just make sure to pick quality salmon meat and fresh avocado.

Ingredients

  • 300g sushi rice
  • 2 tbsp rice or white wine vinegar
  • 1 tsp caster sugar
  • 1 large avocado
  • juice ½ lemon
  • 4 sheets nori seaweed
  • 4 large slices of smoked salmon
  • 1 bunch chives

Direction

  1. Put the rice with 600ml of water in a small pan. Bring to the boil and cook until the water is absorbed and the rice is tender, for 10 mins. Stir, cover, and cool with the vinegar and sugar.
  2. A skin, stone, and avocado slice. Put the lemon juice in a bowl and squeeze it over, rotating the avocado to ensure the bits are coated.
  3. Divide the rice between the sheets of nori and spread it out uniformly, leaving the top and bottom with a 1cm border. Lay the salmon, followed by the chives, over the rice. Finally, put the avocado in the middle.
  4. Fold the seaweed’s bottom edge over the filling, then roll it up tightly. With a little spray, dampen the top border to help it seal the roll. To make 4 rolls, repeat. The rolls can be individually wrapped in cling film at this point and chilled until ready to serve.
  5. Cut each roll into 8 rounds with the aid of a serrated knife. For dipping, serve with sweet soy sauce.

7.Bacon Avocado Cucumber Sushi Rolls

Ready for a roll of savory sushi? Try these bacon rolls of avocado cucumber sushi! It’s super tasty! As it uses fewer ingredients, it is delicious and simpler to make than a conventional Kimbap.

Ingredients

  • 5 and ½ cup steamed sushi rice (short-grain rice)
  • 1 Tbsp roasted sesame seeds
  • 7 Sushi seaweed sheets
  • 14 rindless short cut bacon rashers, cooked until well done
  • Mayonnaise in a squeezable bottle 
  • 1 Avocado – pitted, peeled, and sliced
  • 1 Cucumber – peeled and sliced into thin strips
  • (Optional) 1 Tbsp sesame oil –
  • 3 Tbsp rice vinegar
  • 2 Tbsp white sugar
  • 1 tsp fine sea salt
  • A dab of wasabi sauce
  • A dash of soy sauce

Directions

  1. Mix the cooked sushi rice in a large bowl with the sushi seasoning and the roasted sesame seeds. Set aside while, as stated in the ingredients section, other ingredients are being prepared.
  2. On a bamboo (sushi) pad, put one seaweed sheet, and spread the rice on the seaweed sheet thinly.  
  3. Set the prepared ingredients in bacon, mayonnaise (3 to 4 rows), avocado, and cucumber strips on top of the rice (in the lower center of the rice).
  4. Raise the sushi mat’s bottom end to cover the ingredients until all the ingredients are ready. When you have protected them, roll the seaweed up to the tip. Paste some water or place some rice pieces at the edge of the sheet of seaweed if it does not stick. To give a firm form, roll the sushi roll again with the bamboo mat. With the remaining ingredients, repeat this process.
  5. Break the sushi roll into bite-size bits. Alternatively, break the roll in half and eat it like a burrito. Serve with a splash of sauce with wasabi and a dash of soy sauce.
7 Sushi Rolls With Avocado Toppings

Conclusion

As a topping or even a filling, you can make multiple kinds of sushi and infuse it with your favorite avocado berries. Sushi making can be flexible because, unless you want to recreate the same recipe, you don’t have to adopt all the toppings and fillings used by most sushi chefs. Otherwise, with your avocado sushi roll, you can still get creative. Just don’t forget to brush some lemon juice over the avocado to avoid darkening the avocado.

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