Making sushi at home is easier than you might think! These simple and customizable sushi rolls are filled with creamy avocado, crisp cucumber, and flavorful smoked salmon or sushi-grade fish. Wrapped in nori and served with spicy mayo, soy sauce, and pickled ginger, this recipe is a great way to bring sushi night into your own kitchen—no fancy tools required.

Ingredients

1 batch sushi rice, cooled to room temperature
5 sheets nori (seaweed)
1 English cucumber, sliced into thin strips
2 ripe avocados, peeled, pitted, and sliced into thin strips
10 oz smoked salmon or sushi-grade raw fish, cut into thin strips
Toasted sesame seeds, for garnish
Spicy mayo, for drizzling (see below)
Soy sauce, pickled ginger, and wasabi paste, for serving

Instructions

Prep Ingredients:
Prepare all your fillings in advance—sliced cucumber, avocado, and fish. Cook the sushi rice ahead of time and let it cool to room temperature. Having everything ready makes rolling smooth and easy.
Set Up the Rolling Station:
Place a bamboo sushi mat on a clean surface. Lay 1 sheet of nori, smooth side down, on the mat with the long edge facing you. Keep a small bowl of water nearby to wet your fingers while working.
Add the Rice:
Wet your fingers to prevent sticking, then evenly press about 1 cup of sushi rice onto the nori, covering it fully from side to side and bottom to top—leaving just 1 inch at the top uncovered.
Add Fillings:
Lay strips of cucumber, avocado, and salmon in a horizontal row across the bottom third of the rice. Avoid piling too high to make rolling easier. Sprinkle with toasted sesame seeds, if using.
Roll the Sushi:
Starting from the bottom edge, use the mat to tightly roll the sushi up and over the fillings. Press gently to form a compact roll without squeezing too hard. When you reach the top inch of exposed nori, wet it with your fingers and finish rolling to seal.
Shape and Slice:
Press the roll gently all around to firm it up. Transfer to a cutting board and slice into 8 equal pieces using a sharp, wet knife.
Garnish and Serve:
Drizzle with spicy mayo and sprinkle with more sesame seeds if desired. Serve immediately with soy sauce, wasabi, and pickled ginger.

Why You’ll Love This Recipe

Fun and interactive: A great DIY dinner or party activity.
Customizable: Use your favorite fillings and toppings.
Budget-friendly: Much more affordable than restaurant sushi.
Healthy and fresh: Packed with vegetables, healthy fats, and protein.

Tips

Use a very sharp knife and wet it between cuts to prevent sticking.
Don’t overfill the roll to keep it compact and easy to slice.
Room temperature rice is key—hot rice will make the nori soggy.
Use plastic wrap over the bamboo mat for easier cleanup.

Variations and Substitutions

Fish-free option: Use tofu, tempura sweet potato, or cream cheese and cucumber.
Protein twist: Try cooked shrimp, imitation crab, or canned tuna.
Vegetarian: Fill with avocado, cucumber, pickled radish, carrots, or bell peppers.
Spicy: Add sliced jalapeños or mix sriracha into the rice.

FAQs

Do I need a bamboo sushi mat?
It helps, but you can use a clean kitchen towel wrapped in plastic wrap as a substitute.

Can I make these ahead of time?
Sushi is best fresh, but you can prep rolls a few hours in advance and store them tightly wrapped in the fridge.

What if I don’t have sushi rice?
Short-grain rice is best, but medium-grain works too. Season with rice vinegar, sugar, and salt for flavor.

Serving

Serve immediately with:

Soy sauce for dipping
Pickled ginger to cleanse the palate
Wasabi paste for heat
Miso soup or seaweed salad on the side

Suggestions

Pair with green tea or sake for a complete sushi night.
Turn leftovers into a sushi bowl by layering the fillings over rice.
Let kids create their own combinations for a fun family meal.
Serve as an appetizer at your next gathering for an elegant touch.