Avocado & Cucumber Rolls wrapped in toasted sushi nori sheets with a creamy SunButter Sauce. Perfect for a date night meal!
I’ve been thinking a lot lately about how I never really got back to “normal” after the pandemic.
I didn’t really need to, because my normal can be working in pajamas in the comfort of my own home.
Outside of teaching yoga once a week, climbing, and heading to our favorite coffee shop every Saturday, I otherwise don’t *need* to venture out.
During the pandemic, my house became my safe space, my place of work, and my workout studio.
I stopped attending hot yoga at the local studio (something at the time I couldn’t imagine living without), and started practicing exclusively at home.
So it was rather magical this weekend, when I attended my first hot yoga class in over 5 years during my 300 hr YTT program.
Sitting in an easy seat chanting with a chorus of of “OM” vibrating around me, tears prickled behind my closed eyelids.
THIS, I thought, is what yoga is about.
It’s nothing short of magical and it’s about me but it’s also about embodiment inside of community.
While I’m grateful for my strong personal practice at home, I’m remembering what drew me to yoga classes in the first place.
I’m so glad that I ventured outside of my comfort zone to learn, grow, and connect again; it’s been a while.
It’s also been a while since I’ve made sushi at home.
It’s interesting because sushi is both so simple and so complex at the same time.
It has a few parts that take some foresight, but if you take the time to plan, you’ll be very grateful that you did.
These Avocado & Cucumber Rolls are wrapped in toasted sushi nori sheets with a creamy SunButter Sauce.
It’s the perfect meal to make with others so dinner is a shared experience.
What You Need to Make Sushi Rice
The first step to any good sushi is a base of sushi rice.
I’ve perfected my favorite sushi rice made with vinegar and a touch of maple syrup!
Here’s what you need to make sushi rice:
- filtered water
- white sushi rice
- rice vinegar
- pure maple syrup
- sea salt
That’s it!
What You Need to Make Avocado Cucumber Rolls
The ingredients to roll up the actual avocado cucumber rolls are super simple!
Here’s what you need to make Avocado Cucumber Rolls:
- sushi nori
- English cucumber
- avocado
That’s it!
How to Make Sushi Rice
First, soak the sushi rice and the water in the pan for ~30 minutes before cooking.
After soaking, heat the saucepan over medium-high and bring the sushi rice and water to a boil.
Once it’s boiling, cover the pan with a lid and reduce the heat to medium-low.
Allow the rice to simmer until all of the water is completely absorbed and the rice is tender; about 20 minutes.
Once the rice is done, remove the pan from the heat and let it sit, covered, for about 10 more minutes.
When the rice is cool, transfer it to a large bowl and add the rice vinegar and maple syrup.
Mix everything well to combine, completely coating the rice.
Cover the bowl and place the rice in the refrigerator until you’re ready to assemble the sushi.
What You Need to Make SunButter Sauce
You’re going to love dipping your sushi in this easy SunButter Sauce.
Here’s what you need to make it:
- No Sugar Added SunButter
- Tamari Lite
- maple syrup
- chili garlic sauce
- lime juice
- filtered water
That’s it!
How to Make SunButter Sauce
To make the SunButter Sauce, add all of the ingredients to a small mixing bowl and whisk everything to combine.
Add the filtered water as needed to thin out the mixture.
You want it to be thick but pourable.
Refrigerate the SunButter Sauce until you’re ready to use it.
How to Make Avocado Cucumber Rolls
To prepare your filling, peel an English cucumber and slice it in half lengthwise.
Remove the seeds using a spoon; the sushi tastes better without them!
Trim the ends so it matches about the length of your sushi nori and save the ends for another use.
Slice the remaining cucumber into very thin matchsticks, the thinner the better for this recipe!
Slice the avocado into thin slices, too.
Set the filling aside.
Now it’s time to roll your sushi.
How to Roll Avocado Cucumber Rolls
Grab the sushi mat and top it with a sheet of nori, shiny side down.
Using your hands dipped in water (this is key to avoid sticking!), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.
Next, arrange ½ the sliced avocado and a few cucumber matchsticks in a horizontal line covering the bottom 3/4 of the rice closest to you.
Start to roll the nori and rice over with your fingers, and once the avocado and cucumber are covered, roll the mat over to mold and compress the roll.
Keep rolling like this until it’s all rolled up.
Dab some water onto the ending edge to seal the roll shut, then cut the rolls into 8 individual sushi slices.
Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.
You did it!!!
Brand Notes
I love using No Sugar Added SunButter in this recipe because it’s super creamy and nutty flavored without any nuts!
A few spoonfuls of the sauce adds protein and healthy fats to this delicious veggie-packed sushi.
And it makes this sushi allergen-friendly for anyone avoiding nuts.
I love dipping my sushi in the SunButter Sauce, but you can also drizzle it on top!
How to Serve Avocado Cucumber Rolls with SunButter Sauce
Enjoy this Avocado Cucumber Rolls with SunButter Sauce as a fun date night dinner.
Serve the sushi rolls immediately with SunButter Sauce, Tamari lite or coconut aminos, and sesame seeds.
It’s a great recipe to make collaboratively with family, friends, or kids.
This recipe has a few more steps to it, so it’s best to make when you have time to invest to really enjoy the process.
You can also roll your sushi in advance so the rolls are ready whenever you need them!
The sushi stores well in an airtight container in the refrigerator for 2-3 days.
If you’re serving more people, try doubling or tripling the recipe to ensure you have enough sushi to go around.
Enjoy!
More Vegan Sushi
I Want to Hear From You
If you make this Avocado & Cucumber Rolls with SunButter Sauce recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Avocado & Cucumber Rolls with SunButter Sauce
- Total Time: 50 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Avocado & Cucumber Rolls wrapped in toasted sushi nori sheets with a creamy SunButter Sauce. Perfect for a date night meal!
Ingredients
Sushi
- filtered water
- 1 cup organic white sushi rice, or sub brown rice, rinsed
- 2 TBSP rice vinegar
- 1 TBSP pure maple syrup
- pinch of sea salt
Avocado & Cucumber Rolls
- 4 sheets sushi nori
- 1 English cucumber, peeled with seeds removed and sliced into small matchsticks
- 2 avocados, thinly sliced
SunButter Sauce
- 1/3 cup No Sugar Added SunButter
- 1 TBSP Tamari Lite
- 1/2 TBSP maple syrup
- 1 tsp chili garlic sauce
- 1 TBSP lime juice
- ~1/4 cup filtered water (to thin)
For Serving
- sesame seeds
- SunButter Sauce
- Tamari Lite or coconut aminos
Instructions
- First, soak the sushi rice and the water in the pan for ~30 minutes before cooking. After soaking, heat the saucepan over medium-high and bring the sushi rice and water to a boil. Once it’s boiling, cover the pan with a lid and reduce the heat to medium-low. Allow the rice to simmer until all of the water is completely absorbed and the rice is tender; about 20 minutes. Once the rice is done, remove the pan from the heat and let it sit, covered, for about 10 more minutes.
- Once the rice is cool, transfer it to a large bowl and add the rice vinegar and maple syrup. Mix everything well to combine, completely coating the rice. Cover the bowl and place the rice in the refrigerator until you’re ready to assemble the sushi.
- To prepare your filling, peel an English cucumber and slice it in half lengthwise. Remove the seeds using a spoon. Trim the ends so it matches about the length of your sushi nori and save the ends for another use. Slice the remaining cucumber into very thin matchsticks, the thinner the better for this recipe! Slice the avocado into thin slices, too. Set the filling aside.
- Next, prepare the SunButter Sauce. Add all of the ingredients to a small mixing bowl and whisk everything with a fork to combine. Add the filtered water as needed to thin out the mixture. You want it to be thick but pourable.
- Time to roll your sushi. Grab the sushi mat and top it with a sheet of nori, shiny side down. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.
- Next, arrange ½ the sliced avocado and a few cucumber matchsticks in a horizontal line covering the bottom 3/4 of the rice closest to you.
- Start to roll the nori and rice over with your fingers, and once the avocado and cucumber are covered, roll the mat over to mold and compress the roll. Keep rolling in this fashion until it’s all rolled up. Dab some water onto the ending edge to seal the roll shut. Using a sharp knife, cut the rolls into 8 individual sushi slices. Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.
- Serve the sushi rolls immediately with SunButter Sauce, Tamari lite or coconut aminos, and sesame seeds.
- Best when fresh, though leftovers will keep for a day or two in an airtight container in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Sushi, Meal
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
These avocado and cucumber rolls sound delicious, especially with the creamy SunButter sauce. Toasted nori adds a nice crunch, and it seems perfect for a fun date night meal. I love how simple yet tasty it looks!
These avocado and cucumber rolls sound delicious! I love how the toasted nori adds crunch and the SunButter sauce gives a creamy twist. Perfect for a fun date night dinner at home.
I love how simple yet tasty it looks!