Rainbow Roll Recipe

Rinse the sushi rice under cold water until the wash runs clear (about 3–4 times). Drain and place rice and 2.25 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then simmer covered for 15 minutes and rest 10 minutes off heat.

While the rice cooks, combine rice vinegar, sugar and salt in a small saucepan and warm gently until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly. Spread rice in the bowl to help it cool to slightly above room temperature. Cover with a damp towel to prevent drying.

Mix shredded snow crab with mayonnaise and toasted sesame oil in a small bowl until combined but not overly wet. Taste and adjust seasoning; set aside.

Prepare cucumber by cutting off seeds and julienning into thin matchsticks. Pat dry to remove excess moisture so the roll doesn't get soggy.

Using a very sharp knife, thinly slice the tuna, salmon, yellowtail against the grain into pieces about 1/16–1/8 inch thick and roughly 1-inch wide to cover the roll. Thinly slice the avocado and brush lightly with a few drops of lemon juice if desired to prevent browning.

If shrimp are cooked whole, butterfly them by slicing lengthwise and pressing flat; slice in half lengthwise if necessary so pieces lay flat on the roll.

Place a bamboo sushi mat on your work surface and cover it with plastic wrap to prevent sticking. Lay one nori sheet shiny side down on the plastic.

With wet hands, take about 3/4 to 1 cup of prepared sushi rice and spread a thin, even layer over the nori, leaving a 1/2-inch border at the top edge. Press rice gently so it adheres but doesn’t get smashed.

Flip the nori + rice over so the rice side faces the mat (nori facing up). This creates an inside-out style roll where toppings will be laid on the outside.

Spread a 1/4-inch layer of the crab mixture across the nori, about 1 inch from the bottom edge. Arrange a line of cucumber julienne on top of the crab mixture.

Using the bamboo mat, lift the bottom edge and roll firmly away from you, sealing the filling into a tight cylinder. Apply gentle, even pressure to shape the roll. Seal the top border of nori with a little water if needed.

Place the roll seam-side down. Arrange overlapping slices of tuna, salmon, shrimp, avocado and yellowtail in stripes across the top of the roll to create the rainbow pattern, slightly overlapping each piece so they meet down the center.

Rewrap the bamboo mat (without plastic this time) over the topped roll and press gently to adhere the fish/avocado to the rice and shape the roll into a smooth cylinder.

Using a very sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts to keep slices clean.

Transfer pieces to a serving plate, sprinkle lightly with toasted sesame seeds, and serve immediately with soy sauce, pickled ginger and wasabi.