Rainbow Blossom Recipe

Rinse the sushi rice in cold water until the water runs clear to remove excess starch (about 4–5 rinses). Drain.

Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 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 just until sugar dissolves. Do not boil. Stir to combine and cool slightly.

Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri or similar). Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to coat and cool the rice until slightly glossy and near room temperature. Cover the rice with a damp towel to keep moist.

Place a sheet of plastic-wrapped bamboo mat on your work surface. Put one nori sheet shiny side down on the plastic.

Wet your fingers with water (to prevent sticking). Spread about 1 to 1¼ cups of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice. Press rice gently to an even thickness (about ¼ inch).

Sprinkle 1 tablespoon tobiko evenly over the rice (this will be on the outside of the roll). Flip the nori so rice side is down and the nori side faces up.

On the nori edge closest to you, arrange shredded crab (mixed with 2 tbs mayonnaise) in a line about ¾ inch from the bottom. Top with avocado slices and cucumber julienne in line with the crab. Leave a small gap at each end.

Lift the bamboo mat edge and begin rolling away from you, pressing gently but firmly to form a tight cylinder. Use the exposed nori strip to seal the roll by moistening it with a little water. Roll firmly to finish. Repeat with remaining ingredients to make 2 rolls total.

Trim the ends of the rolls so they are even. With the rice-side out, place one roll on the plastic-wrapped mat and gently press to flatten slightly to create a broad surface for topping.

Slice the Rolls

Using a very sharp knife dipped in water and wiped clean between cuts, slice each roll into 8 even pieces. Keep pieces close together on the cutting board so you can top them efficiently.

Arrange thin slices of tuna and salmon over alternating pieces to create a rainbow effect: place a tuna slice over one piece, salmon over the next, continuing across the row of pieces. Press lightly so the fish adheres to the rice.

Make the albacore flower: fan 6–8 thin albacore slices in a circular, overlapping pattern on a small plate. Lightly brush or sprinkle the lemon juice over the slices to slightly cure and brighten the flavor. Optionally, stack this flower atop the center pieces of the roll or place as a decorative garnishment beside the roll on the plate.

Spoon small amounts of tobiko onto the seams between fish slices and into shallow wells on top of some pieces to add color and texture. Use about 1 teaspoon tobiko per 2–3 pieces.

Brush a tiny amount (about 1 tsp total) of neutral oil over the fish tops to give a sheen and prevent sticking. Sprinkle toasted sesame seeds and microgreens or thinly sliced scallion across the roll pieces for color and aroma.

Plate pieces in a line or circular arrangement. Place the albacore flower where indicated and add pickled ginger, wasabi and soy sauce on the side for serving.

Serve immediately. Sushi is best eaten fresh; consume within 30 minutes for optimal texture.