Rainbow Naruto Recipe

Rinse the short-grain rice under cold water, swirling and draining several times until the water runs mostly clear. Drain in a fine-mesh sieve for 15 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, mix rice vinegar, sugar and kosher salt in a small bowl until dissolved.

Transfer the cooked rice to a wide shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice with a cutting motion to avoid smashing grains. Fan or let rice cool to slightly above room temperature (about 20–25°C / 68–77°F). Cover with a damp cloth to keep moist.

Keep the fish cold and slice just before assembly. Using a very sharp knife, slice tuna, salmon and yellowtail into thin slices about 1/8"–1/4" thick and roughly 1–1.5 inches wide so they can lay over the roll. Arrange fish slices on a chilled plate.

If using imitation crab, shred it with your fingers or chop coarsely. Mix crab with 1 tablespoon mayonnaise; reserve 1 teaspoon for a dot on top if desired.

Julienne the cucumber into thin matchsticks and slice the avocado just before assembly to prevent browning. Toss avocado slices with a tiny squeeze of lemon if you expect a delay.

Make spicy mayo: combine remaining 1 tablespoon mayonnaise with sriracha (adjust to heat preference). Place in a small piping bag or squeeze bottle for finishing.

Prepare nori and rice

Place a sheet of plastic wrap over the bamboo mat. Place the nori sheet on the plastic wrap, shiny side down. With wet hands (to prevent sticking), spread about 1 to 1 1/4 cups of sushi rice evenly over the nori, leaving a 1/2-inch strip at the top edge free of rice. Press rice gently but firmly.

Flip the nori and rice so rice side is down on the plastic wrap and nori side faces up. This makes an inside-out roll (rice on the outside). If you prefer traditional roll, keep nori on outside and skip the flip.

Lay a thin line of crab mixture about 3/4 inch from the bottom edge of the nori. Add a row of cucumber matchsticks and 2–3 thin avocado slices parallel to the crab. Do not overfill.

Using the bamboo mat, begin rolling from the filling edge, tucking the nori and fillings tightly as you roll away from you. Apply gentle pressure to shape a firm, even roll. Seal the edge by moistening the bare nori strip if needed.

Arrange alternating slices of tuna, salmon and yellowtail overlapping slightly along the top of the roll to create the rainbow effect. You should have enough to cover the roll circumference; trim extra fish if needed.

Wrap the plastic-wrapped bamboo mat over the roll and gently press to set the fish onto the rice, ensuring good contact.

Carefully transfer the roll to a cutting board. Using a very sharp, wet knife, slice the roll into 8 equal pieces. Clean the knife between cuts by wiping with a damp cloth to get clean slices.

Place a small dot of the reserved crab mayo or spicy mayo on each slice, drizzle a little unagi sauce or sweet soy glaze if using, and sprinkle toasted sesame seeds and scallions over the top.

Serve immediately with soy sauce, wasabi and pickled ginger on the side.

Use only sushi-grade fish from a reputable supplier and keep chilled until assembly. Consume the finished dish the same day. If you must store, keep refrigerated and eat within 24 hours.