Garlic Cucumber and Avocado Sushi Rolls (Vegan Gluten-Free)
These are the best and easiest Garlic Cucumber and Avocado Sushi Rolls packed with crunch, flavour and vegan, gluten-free wholefood ingredients. Serve with garlic aioli and more avocado dip for an easy, delicious sushi meal.
I love making sushi but do not do it often enough! I love making summer rolls, maki rolls, sushi bowls, you name it! I love the sticky white rice and all the colours, flavours and textures that come with it. So, I am really excited to share these Garlic Cucumber and Avocado Sushi Rolls with you today. They are so easy to make, packed with flavour and come together with very minimal effort.
Why will I love these Garlic Cucumber and Avocado Sushi Rolls?
These rolls are so delicious, they are:
- Filled with garlic aioli, jalapeño avocado and cucumber
- Crunchy from the fresh vegetables
- Smooth and creamy from the dips
- Easy to make for dinner or lunch
- Cooling, fresh and slightly fiery with pickled ginger
- Naturally vegan, gluten-free and nut-free
- Great to make ahead
If you already love these Garlic Cucumber and Avocado Sushi Rolls then skip ahead to the recipe card. Or, let’s discuss the recipe in more detail.
What ingredients do I need?
I made these Garlic Cucumber and Avocado Sushi Rolls with the delicious products from Holy Moly, who I have loved for years. They use natural, fresh ingredients and don’t put anything in there that you wouldn’t at home! The Jalapeño & Red Pepper Guacamole and Garlic Aioli in these rolls for the best flavours (I have included homemade options below, too).
Here is what we need:
- Jalapeño and red pepper guacamole: as mentioned above, this is from Holy Moly. If you don’t have any, you can use sliced avocado and add some chilli flakes on top. Or, you can mash 1-2 avocados with 1 tbsp lemon or lime juice, some salt and pepper.
- Garlic aioli: this is also from Holy Moly and is so packed with flavour. You can use any garlic aioli, garlic mayonnaise or regular mayonnaise with some fresh garlic mixed in.
- White sticky rice: or known as sushi rice, this is best for maki sushi rolls as it sticks together when you press it onto the nori sheets.
- Cucumber: for crunch, colour and texture.
- Red pepper: or any coloured pepper, again for crunch and goodness.
- Nori sheets: these are important for sushi rolls and you can find them in most supermarkets.
- Sushi ginger: or known as pickled ginger this adds so much flavour.
- Sesame seed mix (furikake): this adds lots of texture, colour and some flavour too. If you only have sesame seeds, add some chilli flakes, too.
- Chopped herbs: I like to use a mix of chopped chive and/or chopped coriander and fresh is always best.
- Microgreens: for some more green goodness. These are optional and watercress would also be great here. I’ve used broccoli sprouts from my local natural health store.
- Water: this is for wetting your hands as you press the sushi rice onto the nori sheet as it helps the rice not stick to your hands.
- Salt: rub a little onto your hands as you press the rice down to flavour the rice.
How do I make these Garlic Cucumber and Avocado Sushi Rolls?
These are really easy to make in a few steps.
- Cook the rice: I cook 150g rice with 300ml water. Bring to the boil, reduce the heat to a very low bubble and cook with the lid on for 20 minutes then let it sit for 10 minutes before taking the lid off and fluffing it up with a fork. Allow to cool.
- Chop all the vegetables: and prepare the herbs.
- Lay one nori sheet on a sushi mat: the mat really helps when you roll but it is not essential.
- Cover the bottom 2/3 of the sheet with rice: slightly wetting and salting your hands.
- Spread some guacamole along the bottom: and top with some garlic aioli.
- Add on the cucumber, red pepper and the other fillings: like herbs, microgreens and pickled ginger.
- Carefully yet firmly roll up the sushi roll: like you’d roll a burrito.
- Wet the edge with some water: and seal the roll.
- Repeat to make all 5 rolls: and served with extra guacamole and garlic aioli.
- Use a slightly wet, sharp knife to slice each sushi pieces or halves: and enjoy.
How long will these sushi rolls last?
These rolls will keep for 1-2 days in a sealed container in the fridge.
Are these Garlic Cucumber and Avocado Sushi Rolls gluten-free and nut-free?
Yes these are naturally gluten-free and nut-free. Check that your aioli is nut-free.
Can I use other fillings?
Yes you certainly can and the possibilities are endless. To go with the jalapeño and red pepper guacamole and the garlic aioli, try adding some cooked sweet potato wedges, grilled courgette ribbons, grilled aubergine or tofu strips.
I love these Garlic Cucumber and Avocado Sushi Rolls what else can I make?
I hope you are going to love making and eating these sushi rolls and for more savoury ideas, how about my:
- Taco Black Bean Salad
- Gnocchi Chickpea and Feta Salad
- Chilli Edamame Crunch Salad
- Jackfruit Satay Poke Bowls
- Smashed Chickpea Crunch Wraps
Garlic Cucumber and Avocado Sushi Rolls (Vegan Gluten-Free)
These are the best and easiest Garlic Cucumber and Avocado Sushi Rolls packed with crunch, flavour and vegan, gluten-free wholefood ingredients. Serve with garlic aioli and more avocado dip for an easy, delicious sushi meal.
Ingredients
- 1 pack Jalapeño & Red Pepper Guacamole (150g)
- 5 tbsp Garlic Aioli
- 150g white sticky rice (aka sushi rice)
- 1 medium cucumber
- 1 large red pepper
- 5 nori sheets
- 2 tbsp sushi ginger
- 1 tbsp furikake (sesame seed mix)
- 1 tbsp chopped coriander or chive
- 2 tbsp microgreens, optional
- Water
- Salt
Directions
- Cook the sushi rice according to packet instructions and allow to cool fully.
- Slice the cucumber into long strips (the width of your nori sheet) and slice the red pepper, too.
- Lay out one nori sheet on a sushi mat and wet and salt your hands slightly. Cover the bottom 2/3 of the nori with the rice (the wet hands mean it won’t stick as much to you and the salt seasons the rice).
- Spread out some Jalapeño & Red Pepper Guacamole along the bottom and edge and top with some Garlic Aioli. Lay on 2 strips of cucumber and some red pepper.
- Top with sushi ginger, sesame seeds, chopped herbs and some microgreens.
- Use the sushi mat to tightly and carefully roll up the sushi into a burrito-shape. Slightly wet the top edge of the nori sheet so it will stick to the roll. Press down lightly but firmly to secure the sushi.
- Repeat to make all 5 rolls and then use a slightly wet and sharp knife to slice each roll into 6 pieces.
- Dip each extra Garlic Aioli and serve with lime wedges. Enjoy straight away or keep in the fridge for 1-2 days in an airtight container.
I hope you are going to love these Garlic Cucumber and Avocado Sushi Rolls so please let me know what you think below. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sushi rolls of love x
p.s. the original recipe was sponsored by Holy Moly but this blog post is not sponsored and all opinions are my own.
