Rainbow Roll Recipe

Rinse the rice under cold water until the water runs mostly clear (about 6–8 rinses) to remove excess starch.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave until sugar dissolves (do not boil). Let cool slightly.

Transfer cooked rice to a large shallow wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool and gloss the rice. Fan rice until just slightly warm. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Prepare the filling: mix shredded imitation crab with 2 tbsp Japanese mayonnaise until combined and lightly seasoned.

Cut cucumber into long thin julienne strips, remove seeds so rolls aren’t watery.

Slice one avocado for the inside filling and toss briefly with a few drops of rice vinegar to slow browning (optional).

Assemble inside-out (uramaki) rolls

Lay a sheet of plastic wrap over the bamboo mat. Place one nori sheet shiny-side down on the plastic. With wet fingers, spread about 3/4 cup of sushi rice evenly over the nori to cover the entire sheet in a thin layer. Sprinkle a few sesame seeds over the rice. Carefully flip the nori so rice faces down on the plastic and nori faces up.

On the nori (seaweed) side, arrange a 3/4–inch strip of imitation crab mixture across the lower third of the sheet, add a few cucumber julienne strips and one or two avocado slices lengthwise.

Lift the bamboo mat edge and roll tightly away from you to form a firm cylinder, using the mat to shape. Press gently but firmly to seal the roll. Repeat with remaining nori and fillings to make 4 rolls. Let rolls rest seam-side down 2 minutes on a cutting board.

Thinly slice the salmon and tuna across the grain into pieces large enough to drape across the roll (about 6–8 slices per roll). Thinly slice the avocado for topping.

Place each roll seam-side down and remove the plastic wrap. Using a very sharp wet knife, slice each roll into 8 even pieces. Wipe and wet the knife between cuts to keep clean slices.

Arrange topping slices on each piece: drape salmon on 1/3 of the pieces, tuna on another 1/3, and avocado slices on the remaining pieces, alternating so the plate shows a rainbow of colors. Gently press toppings to adhere.

Lightly sprinkle toasted sesame seeds over the topped rolls.

Make spicy mayo

Whisk together 3 tbsp Japanese mayonnaise and 1 tbsp Sriracha until smooth. Adjust heat to taste.

If you have store-bought eel sauce use as-is. To plate, drizzle eel sauce in a zigzag over the rolls and add small dots or thin lines of spicy mayo. Add a few drops of Sriracha directly for accent if desired.

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

For best presentation, chill sliced fish slightly before topping so it holds shape. Keep all raw fish refrigerated and consume within recommended safe time (same day ideally).

Clean the knife between cuts to maintain neat slices. Leftover rice can be refrigerated up to 24 hours but best used fresh.