Rainbow Roll Recipe
Fresh salmon, tuna, white fish on a California roll
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Ingredients
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Sushi Rice
Fish and Fillings
Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice using a wooden spoon or spatula. Allow the rice to cool to room temperature.
Preparing the Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh salmon, tuna, and white fish into thin strips, approximately 1/4 inch thick.
- 5
Assembling the Rainbow Roll
- 6
Prepare the Nori Sheet
Lay one nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking.
- 7
Spread the Rice
Grab a handful of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and start rolling away from you, applying gentle pressure to form a tight roll. Continue rolling until the entire sushi is rolled up.
- 10
Cut the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wetting the knife between cuts to prevent sticking.
Serving
- 11
Plate the Sushi
Arrange the sushi pieces on a plate. Serve with soy sauce, pickled ginger, and wasabi on the side.
