Olive Avocado Sushi


  • 2 cups water
  • 1 1/2 cups sushi rice
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 sheets nori (roasted seaweed)
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup julienne strips carrot
  • 12 California green and black ripe olives
  • 4 long 1/2-inch wide strips firm but ripe avocado
  • 2 long 1/2-inch wide strips peeled cucumber
  • 2 green onions, white end trimmed
  • Pickled ginger, wasabi and sriracha mayo


Cook rice according to package directions. Spread on a baking sheet to cool slightly. Heat vinegar, sugar and salt in a small bowl until sugar and salt have dissolved. Sprinkle warm rice with vinegar mixture. Mix well with wet hands and let cool. Place a piece of plastic wrap onto a sushi mat and top with 1 piece of nori, leaving the rough side up. Using wet hands, firmly press 1/4 of the rice evenly over the surface leaving 1-inch open at the bottom. Sprinkle with 1 tablespoon sesame seeds. Carefully flip over leaving the rice side down.1 Place 1/4 of the olives, avocado, cucumber and green onion down the center. Roll up tightly starting at the bottom, carefully pulling the plastic wrap away as you roll, and rolling the sushi mat around the rice, squeezing to compress. Repeat with remaining ingredients. Cut into 3/4-inch thick slices with a sharp, wet serrated knife. Serve with pickled ginger, wasabi and sriracha mayo. Makes 2 to 4 servings.

  1. Alternately, press rice into nori and sprinkle with sesame seeds but do not flip over. ↩︎