Rainbow Recipe

Rinse and Cook Rice

Put 2 cups short-grain sushi rice into a bowl and rinse under cold water, gently swishing and draining until the water runs almost clear (about 4-6 rinses). Drain 15–30 minutes. Transfer rice to a rice cooker or pot with 2.25 cups water and cook according to rice cooker instructions or bring to a boil then simmer covered 15 minutes, then rest 10 minutes off heat.

Make Sushi Vinegar

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Let cool to room temperature.

Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri or similar). Gently fold in the sushi vinegar with a cutting-and-fanning motion using a rice paddle or spatula until the rice is shiny and slightly sticky. Fan the rice while mixing to cool it to body temperature. Cover with a damp towel to keep moist until assembly.

Prepare Filling

Mix shredded crab with 2 tbs mayonnaise and a pinch of salt in a small bowl. Julienne the cucumber and thinly slice one avocado for the inside of the roll. Toast sesame seeds if using.

Place a bamboo mat on a work surface and a sheet of plastic wrap over it. Lay one nori sheet shiny-side down on the plastic. Wet your hands with a vinegar-water mix (1 tbs rice vinegar + 2 tbs water) to prevent sticking. Spread roughly 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge without rice.

Sprinkle a few toasted sesame seeds over the rice if desired and gently press to adhere. Carefully flip the nori + rice so the rice side is down on the plastic (the nori should now be facing up).

Along the near edge of the nori (closest to you), lay a line of the crab-mayo mixture, a few cucumber julienne strips, and a couple thin slices of the interior avocado. Do not overfill.

Using the mat, lift the near edge and roll away from you, tucking the filling in, pressing gently to form a tight cylinder. Roll until the seam seals; give a firm but gentle squeeze with the mat to shape the roll. Repeat to make 3 more rolls (total 4).

Prepare Fish & Topping Avocado

Using a very sharp knife, slice the sashimi-grade tuna, salmon, hamachi and albacore into thin slices roughly 2–3 inches long and wide enough to drape over the roll. Thinly slice the remaining avocado for overlapping topping. If desired, lightly brush each fish slice with a little neutral oil to bring out sheen.

Place a roll seam-side down on the mat or cutting board. Place overlapping slices of avocado across the top of the roll to create a foundation strip. Alternatively, lay avocado and fish slices directly on the rice depending on preference.

Working around the roll, arrange the sashimi slices in color order so each cut shows multiple fish: for example, top 6–8 pieces around the roll's length with tuna, salmon, hamachi, albacore, and avocado in repeating sequence so each slice of the finished roll has a variety of fish and avocado (this creates the 'rainbow'). Press gently so the fish adheres to the rice.

Transfer the roll to a cutting board. With a very sharp, wet knife (wipe and wet between cuts), trim the ends and slice into 8 equal pieces. Clean the knife between cuts to maintain clean slices.

Arrange the 8 pieces on a platter. Garnish with microgreens or thinly sliced scallions if using. Serve with soy sauce, wasabi and pickled ginger on the side. Optionally brush a tiny amount of soy or a light soy reduction on top or a drop of citrusy ponzu for extra brightness.