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Make Your Own Sushi Rolls

Servings: 4 large sushi rolls
Author: Danielle Fahrenkrug


  • 4 sheets nori
  • 2 cups organic brown rice I used frozen cooked brown rice to speed up the process
  • 2 persian cucumber sliced lengthwise into 8 slices each
  • 3/4 cup shredded carrots
  • 1 avocado thinly sliced
  • sesame seeds
  • Garnishes:
  • mint
  • pickled ginger
  • wasabi
  • *optional- add 1 Tbsp. rice vinegar 2 tablespoons sugar, and a pinch of salt to cooked rice.


  • Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Leave some bamboo exposed on either side. If you do not have a bamboo rolling mat, use plastic wrap.
  • Grab a handful of prepared rice and spread it gently over the nori about 1 cm high. No need to press tightly. Cover about 80% of the sheet leaving the end plain. Sprinkle the rice with sesame seeds.
  • Line cucumber, avocado and carrots along the close end of the nori.
  • With bamboo rolling mat gently roll it. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm and stay together. Then cut it into 8 equal pieces. If using plastic wrap, roll it tightly, separate plastic and continue rolling. Serve with soy sauce, pickled ginger and wasabi.