The Best Avocado Maki

Avocado maki served on a marble board and topped with different toppings like sesame seeds and pickles ginger.

This avocado maki roll features creamy avocado and seasoned sushi rice, wrapped in nori, and served with your favorite condiments like soy sauce, pickled ginger, and wasabi. It's made with just 5 ingredients, and is healthy and naturally vegan and gluten-free!

Course Appetizer, Side Dish

Cuisine Japanese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings rolls

Calories 441kcal

Author Rachel

Equipment

Bamboo mat
Sharp knife

Ingredients

1 ½ cups short-grain rice uncooked
1 ½ tablespoons maple syrup
3 tablespoons rice vinegar
4 sheets nori seaweed
2 medium avocados ripe

Instructions

Prepare the sushi rice following the packaging instructions. When ready, remove it from the heat and drizzle the rice vinegar and maple syrup evenly. Using a spatula, stir very gently until they're evenly disturbed. Try not to mash the rice, but rather use a slicing and lifting motion. Set it aside to cool completely.
TIP! To make the rice cool down faster, spread it in a thin layer on a baking sheet or another flat surface.
1 ½ cups short-grain rice, 1 ½ tablespoons maple syrup, 3 tablespoons rice vinegar
In the meantime, slice the avocado lengthwise into 1/4-inch thick slices. Fill a small bowl with cold water and set it aside for when you're ready to assemble everything.
2 medium avocados
To assemble your avocado maki, place a nori sheet on the bamboo mat with the rough side facing up. Dampen your fingers and spread the rice in a thin layer (about 1/2 inch thick) over most of the sheet, leaving 1/2 inch away from the top. To prevent the rice from sticking to your fingers, keep your hands damp.
4 sheets nori seaweed
Add a row of 3-4 strips of avocado in the center of the sheet. With the help of the mat, lift the bottom end of the nori sheet over the avocado and tuck under. Roll the nori away from you, toward the top end. Using your fingers, apply water to the edge of the sheet and roll to seal it.
Using a sharp wet knife, slice the roll halfway, then slice each half into 3-4 pieces. You should have 6-8 pieces in total. Repeat with the remaining nori sheets until all are done.
Serve them with your preferred sushi condiments, such as soy sauce, wasabi, sesame seeds, and pickled ginger.

Notes

Storage

Fridge: For the best results, store the maki rolls whole, without cutting them into pieces. Wrap each one tightly in plastic wrap then add them to an airtight container covered with a lid. Store in the fridge for 24 hours, and up to 2 days at best.
Freezer: I don't recommend freezing the rolls. When you freeze and thaw avocado, it tends to release moisture and get mushy, changing the maki's texture.

Nutrition