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Avocado sushi on kids' plate

Easy Avocado Sushi Rolls for Kids

Kathlena, The Allergy Chef
This easy-to-follow, allergy-friendly avocado sushi recipe is a great way to introduce the classic Japanese dish to your child.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings7 rolls


Rice Ingredients

  • 2 Tbs. cooking oil we used avocado oil
  • 44 oz. cooked sushi rice about 1 lb. / 448 g measured dry then cooked
  • 2-2½ tsp. sea salt
  • 2 tsp. dulse flakes
  • 2 Tbs. mirin

Sushi Ingredients

  • 11 oz. avocado flesh 2-3 ripe avocados (W)
  • ½ tsp. sea salt
  • 1 large cucumber sliced into long, thin strips (W)
  • 2-3 medium carrots sliced into long, thin strips (W)
  • Cooked bacon or bacon bits optional
  • 6-8 nori sheets
  • 1-2 Tbs. water


Rice Directions

  • In a large non-stick pan on medium-high heat (7/10 for us), add cooking oil.
  • Once the oil is hot, add the rice, sea salt, dulse and mirin. Mix everything together very well and cook for 8 minutes. Note: If you’re using cold/leftover rice, your cook time may be a bit longer.

Assembly Directions

  • Cut open your avocados, remove the pits, and scoop the flesh into a bowl. Add the 1/2 teaspoon of salt, then mix well with a fork.
  • To assemble sushi rolls, place a piece of nori down on a flat surface. Additionally, place water into a small bowl to use for sealing.
  • Onto the nori sheet, scoop your cooked rice. We used 170 g of cooked rice for each roll. Spread the rice over 95% of the nori sheet. You want to leave a little of one edge empty which will make sealing easier.
  • Add avocado and spread it all over your rice. We used 65 g of avocado per roll.
  • When looking down at your nori sheet, the empty edge should be furthest away from you. Place your cucumber and carrot on the side closest to you. We used 30 g of cucumber and 15 g of carrot for each roll. If you’re using bacon as well, add it too.
  • Roll your nori sheet towards the empty edge. Try to make the roll tight so it doesn’t fall apart later. When you get to the open edge, dip your fingers in the water, then run along the empty edge. Think of this as glue.
  • Complete the roll and press down to ensure you have a good seal.


  • This recipe makes 6-8 sushi rolls.
  • To cut roll into small rounds, use a very sharp knife to ensure you have clean cuts.
  • You can use a bamboo mat to make rolling easier and more authentic. You can also invest in inexpensive tools such as a sushi bazooka. We have one and for little kids, it’s a lot of fun.
  • Include an ice pack when packing in a lunch box.
  • To cook sushi rice, prepare it according to the instructions on the package. This can be done same-day, or in advance. We often make double the rice needed each time we make it, then use leftover rice for these types of recipes.
  • Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
  • Allergy Status (does not include optional bacon)
    Free from: wheat/gluten, dairy, egg, soy, tree nut (including coconut), peanut, fish, shellfish, top 8 allergens, sesame, alliums, apple, banana, beans & lentils, berries, buckwheat, cane/refined sugar, celery, cinnamon, citrus, cruciferous, garlic, legume, lupin, mushroom, mustard, nightshade, oat, onion, pea & pea protein, potato (nightshade variety), poultry, red meat, seeds, stone fruits, strawberry, sweet potato & yam, tapioca/cassava/yuca/manioc, tomato, yeast
  • Friendly to: diabetic, EOE, vegetarian


Calories: 303kcalCarbohydrates: 47gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 904mgPotassium: 356mgFiber: 6gSugar: 3gVitamin A: 3119IUVitamin C: 8mgCalcium: 26mgIron: 1mg
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