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  • Holly

Easy Sushi Rolls

Updated: Apr 16

Veggie Sushi Rolls with cucumbers, avocado and carrots and a side bowl of soya sauce
Easy Homemade Sushi

These are very tame and easy sushi rolls, with no raw fish and simple ingredients. Featuring crunchy cucumbers, crispy panko crumble, creamy avocado, savoury shrimp, and a dollop of siracha aioli, its the perfect flavor packed bite. I don't know about you, but sometimes I just want to eat something that seems healthy yet flavorful, crunchy, creamy and my favorite of all, SALTY. I do love my salt, which is perhaps not the best thing to love, but I feel less guilty about it when I can appease that craving with just a dipping of soya sauce. I like to think my kids enjoy eating a wide variety of foods, and so far we have done a pretty good job at accomplishing that. My 5 year old's favorite foods include, pizza, stew and dumplings, and of course sushi. Every year for the kids birthdays I ask them what they would like for there special dinner. This year she asked for sushi. Probably not many 5 year old's that would pick that as there first choice, but I can think of nothing better. Although there are a few steps to putting together rolls of sushi, its not as challenging as one might think. Give it a try and drop me a comment with how you made out.


diagram showing eah stage of making the sushi rolls into a roll. first image showing rice flattened into a rectangular shape top with your filling in a row across the  middle. then using plastic wrap rolling into together into a long cylindrical shape. Next is a plate showing the rolls cut and all the ingredients on the inside are visible.
Putting together the Sushi Rolls

- Rinse your sushi rice so that it isn't too sticky. I rinse mine in a metal fine strainer for a minute or too and not much longer so the rice will stick together once cooked. Although my bag of rice says no need to rinse, I found it tasted a little too starchy. Giving it a little rinse is the way to go.

- Cut your cucumber and avocado in a roll friendly shape. This will make it easier to roll.

- Sushi is best eaten right after it is made. I like my rolls nice and cold which is purely a preference. For me it tastes the best if it is chilled in the fridge for 10 min after its been rolled.

- Cutting the rolls might just be the hardest part of the process. Use a sharp knife and make the plastic wrap on your roll pulled tight. cut through the plastic wrap and removed after they have been cut. Instead of pushing the knife down to cut, gently slide the knife from handle to tip as you apply a little bit of pressure.

- Change up the filling. As you probably noticed the picture at the top shows carrots. Those rose were made using the same recipe but included, finely cut strips of carrots, cucumber, nori, siracha aioli and crispy panko. Mix it up just the way you like it.


Small pot with lid, plastic wrap, placemat or sushi rolling matt, sharp knife, measuring cups and spoons, oven or toaster oven, microwave, and 2 bowls.

Easy Sushi Rolls

Makes 3 Rolls


Sushi Rice:

- 2 Cup water

- 1 Tsp salt

- 2 Cup sushi rice (rinsed)

Rice seasoning (post cooking)

- 1/4 Cup rice vinegar

- 1 Tbsp granular sugar

- 1 Tsp salt


- Half of a seedless cucumber cut into strips

- Cleaned cooked shrimp

- Honey Garlic Sauce to coat shrimp

- 1 avocado, thick slices

- Nori sheet x 3 (optional)

- 1 1/2 Cups Panko

- Drizzle of vegetable oil

Other suggestuo could be thin strips of carrots, crab or tofu.


1/4 Cup mayo

1 Tbsp siracha (may add more if desired)

- soya sauce for dipping


- Bring water to a boil in a small pot with a lid.

- Add salt and rice. Cover and cook for 20min at a low simmer

- Remove from heat and let rest for 5 min.

- Using the microwave, dissolve sugar and salt in vinegar.

- Add vinegar sauce to rice and fluff it into the rice gently using a fork or soft spatula.

- Let rice cool.

- Place 12 small thawed cooked shrimp in a bowel and coat with store bought honey garlic sauce and place in the fridge until needed.

- Chop your cucumber and avocado in strips and set aside.

- Place your panko crumbs on a lined baking sheet and toss it in cooking oil just until lightly coated. Toast until browned and crispy, then remove to cool and set aside.

- In a small bowl add your mayo and siracha together and place in the fridge till needed.

- lay out your rolling matt or place matt and 3 sheets of plastic wrap. ( see picture above for an idea of what they will look like.)

- Split the rice evenly between the 3 sheets of plastic wrap. Dip your finger tips in water and shake off the excess, then lightly press you rice down into a rectangular shape using your fingers. Next add your Nori sheet if desired. Then add a strip of aioli sauce, followed by cucumber, avocado then shrimp. Sprinkle the top of the shrimp with a bit of your panko crumble.

- Now its time to roll. Roll away from you, holding the plastic wrap and matt folding the side closest to you over top of the filling. Gently cup your hands around the roll to shape it. Pull the plastic wrap back a bit if needed to fully cover the filling with the rice.

- Tightly wrap the plastic wrap around the roll and check the shape again by cupping your hands around it and giving it a gentle squeeze. You will want to make sure the rice has connected on both sides when rolled.

- Place the rolls in the fridge for a few minutes to cool. (optional)

- Keeping the plastic wrap on the rolls, cut it into equal portions. Then remove the plastic wrap from each roll. Top it will some extra aioli or some of your left over panko crumble.

- Place soya sauce in a ramakin for dipping or drizzle it right over your rolls.

Whether it's Sweet or Savoury, let it be made with love.

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