Rainbow Roll Recipe

Rinse the sushi rice under cold water until the runoff is almost clear (3–4 minutes). Drain well.

Combine the rinsed rice and 1 3/4 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 18 minutes; remove from heat and let stand 10 minutes.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave-safe bowl just until sugar dissolves. Do not boil; cool to near room temperature.

Transfer cooked rice to a wide shallow bowl (a hangiri if available). Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting motions to separate grains. Fan the rice while folding to cool to body temperature (about 10–12 minutes). Cover with a damp towel until ready.

Prepare the crab filling: shred the imitation or cooked crab and mix with 1 tablespoon Japanese mayonnaise in a small bowl. Taste and adjust mayo if desired.

Cut 1/2 avocado in half, remove pit, and slice into long thin strips for the inside. Keep the other 1/2 for topping. Cut cucumber into thin julienne strips, about 1/4 cup total.

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

Wet your hands with a mixture of water and a little rice vinegar to keep rice from sticking. Take about 1 1/3 cups (packed) of prepared sushi rice and evenly spread it over the entire shiny side of the nori to form a thin layer (about 1/4 inch), pressing gently. Optionally leave a 1/2-inch strip at the far edge less covered to seal the roll.

Sprinkle a light dusting of toasted sesame seeds across the rice (optional). Flip the nori/rice so the rice side is down on the plastic wrap (the nori facing up).

Arrange the crab mayo mixture in a line across the nori about 1 inch from the near edge. Top with the avocado strips (inside) and cucumber julienne.

Using the bamboo mat, lift the near edge and roll tightly away from you to form a sealed cylinder. Use gentle pressure to shape the roll. Once rolled, press gently to compact and create a uniform log. Wrap the roll in plastic wrap and set aside for a minute to help it hold shape.

Prepare the fish and avocado for the rainbow top: thinly slice sashimi-grade tuna, salmon, and white fish into slices wide enough to cover the roll lengthwise. Thinly slice remaining 1/2 avocado into overlapping half-moon slices. Butterfly and devein shrimp if using and warm briefly if you prefer served cooked (do not overcook). Pat all slices dry with paper towel.

Unwrap the roll and place it seam-side down on the plastic-wrapped bamboo mat. Remove the plastic from the top of the roll. Drape alternating slices of tuna, salmon, white fish, avocado, and shrimp across the top so they slightly overlap and cover the surface, creating a striped 'rainbow' effect.

Using the bamboo mat, very gently press the toppings onto the roll so they adhere to the rice. Re-wrap the roll tightly in plastic wrap and refrigerate 5–10 minutes to set the shape and help slices adhere.

Remove the roll from the refrigerator and unwrap. Using a very sharp knife dipped in water (and wiped dry between cuts), trim the ends of the roll to neaten. Then slice into 8 even pieces: wipe the blade between each cut for clean slices.

Place rolls on a serving plate, spoon or sprinkle 1 tablespoon masago across the tops, and scatter remaining toasted sesame seeds. Add small dollops of wasabi and pickled ginger on the side. Serve immediately with soy sauce for dipping.