Cucumber and Avocado Sushi

6 60 170
Ingredients Minutes Calories
Prep Cook Servings
35 min 25 min 6
Cucumber and Avocado Sushi
Health Highlights


1 avocado(s) Avocado (peeled, pitted and sliced)
1/2 cucumber(s) Cucumber (sliced)
4 sheet Seaweed, nori
3 tbsp Rice vinegar
1/2 tsp Salt
1 cup Sticky rice, dry (sushi rice)


Combine the water (300 ml) and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.

Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten the seaweed end with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.

Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favourite sushi condiments and low sodium soya sauce.

Nutrition Facts

Per Portion

Calories 170
Calories from fat 48
Calories from saturated fat 6.8
Total Fat 5.4 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 204 mg
Potassium 237 mg
Total Carbohydrate 29.1 g
Dietary Fiber 3.3 g
Sugars 0.5 g
Protein 3.0 g

Dietary servings

Per Portion

Grain 1.2
Vegetables 0.8

Energy sources


Meal Type(s)