Australian-Style Chicken & Avocado Sushi Rolls

Homemade sushi rolls made easy with seasoned rice, juicy chicken, creamy avocado, and a crisp veg crunch—perfect for lunchboxes or a relaxed DIY dinner.

Ingredients

• 2 cups sushi rice (or short grain rice)
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 1 1/2 tbsp caster sugar
• 1 tsp fine salt
• 4 sheets nori (seaweed sheets)
• 300g chicken breast (or thigh), sliced into 1cm strips
• 2 tsp soy sauce
• 1 tsp sesame oil (optional pantry staple)
• 1 tsp honey (optional pantry staple)
• 1 avocado, sliced
• 1 medium carrot, cut into fine matchsticks
• 1 small cucumber, cut into fine matchsticks
• Neutral oil, for cooking (e.g. canola)
• Salt and pepper
• To serve (optional but classic): soy sauce, whole-egg mayo, pickled ginger, wasabi (pantry/condiment staples)

Method

• 1

  Step 1: Cook the rice

  Rinse sushi rice in a sieve under cold water, swishing with your fingers, until the water runs mostly clear (this helps it cook up glossy, not gummy). Tip into a saucepan with 2 1/2 cups water. Bring to a simmer over medium-high, then cover and reduce to low for 12 minutes. Turn off heat and rest, covered, 10 minutes (don’t lift the lid).

• 2

  Step 2: Season the rice (sushi-zu)

  Meanwhile, warm rice vinegar, sugar and salt in a small microwave-safe bowl for 20–30 seconds, stirring to dissolve (don’t boil). Transfer hot rice to a wide bowl (or tray). Drizzle seasoning over and gently fold with a rice paddle/spatula using slicing motions (don’t mash). Fan or spread the rice a bit as you fold so it cools to warm room temp—shiny and slightly sticky.

• 3

  Step 3: Cook the chicken

  Toss chicken with soy sauce, sesame oil (if using), honey (if using), a pinch of pepper. Heat 1–2 tsp neutral oil in a non-stick pan over medium-high. Cook chicken strips for 3–4 minutes total, turning, until golden in spots and cooked through (juices run clear). Cool 5 minutes (warm is fine; hot will soften nori too much).

• 4

  Step 4: Set up your rolling station

  Put a small bowl of water next to you (for wetting hands). Lay a sushi mat on the bench (or a clean tea towel), and place 1 nori sheet shiny-side down.

• 5

  Step 5: Spread the rice

  With damp hands, press about 3/4 cup rice over the nori in an even layer, leaving a 2cm strip bare at the top edge (this seals the roll). Aim for a thin, even layer—too thick makes bulky rolls.

• 6

  Step 6: Add fillings

  Arrange a line of chicken across the lower third of the rice, then add avocado, cucumber and carrot. Don’t overfill—think “neat and tight” rather than “stuffed”.

• 7

  Step 7: Roll and seal

  Lift the edge closest to you and roll up and over the filling, pressing firmly to compact. Keep rolling, using the mat to shape into a tight cylinder. Dab a little water on the bare nori edge, then roll to seal. Press gently all along to set the shape.

• 8

  Step 8: Slice cleanly

  Use a sharp knife. Wipe the blade with a damp cloth between cuts for clean edges. Slice each roll in half, then into thirds or quarters (6–8 pieces per roll). Serve with soy sauce and (very Aussie) a little mayo for dipping if you like.

Tips

• **No sushi mat?** Use a clean tea towel, or roll by hand—just take your time and compress firmly as you roll.
• **Rice texture tip**: If the rice feels too sticky to handle, keep a small bowl of water and lightly wet your fingertips (not dripping wet, or it’ll make the roll soggy).
• **Switch the protein**: Swap chicken for cooked prawns, smoked salmon, or tinned tuna mixed with mayo (all very common in Australia).
• **Make-ahead & storage**: Best eaten within 6–8 hours. Wrap rolls tightly in cling wrap and refrigerate; let sit 10 minutes at room temp before eating to take the chill off the rice.
• **What to serve with**: Miso soup (if you have it), edamame, or a simple cucumber salad with a splash of rice vinegar and a pinch of salt.

Nutrition (per serving, estimate)