Rainbow Roll Recipe

Rinse and cook rice

Rinse the 2 cups of sushi rice under cold water, swishing until the water runs nearly clear (about 4–6 rinses). Drain. Combine rice and 2.2 cups water in a rice cooker or heavy pot. Let rice soak 20–30 minutes if possible, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While the rice cooks, heat 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves (do not boil). Let cool to warm.

Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the warm sushi vinegar into the rice using a paddle or spatula with slicing motions to avoid smashing the grains. Fan the rice while mixing to cool quickly to room temperature (this gives glossy rice). Cover rice with a damp towel until ready to assemble.

Prepare crab mixture: In a bowl combine shredded imitation crab (8 oz) with 1 tbs mayonnaise. Mix to coat evenly; set aside.

Prepare cucumber and avocado: Cut cucumber into long julienne strips and remove seeds. Slice 1 avocado into 1/4" strips for the inside filling. Keep these ready and slightly moist to prevent browning (sprinkle a tiny amount of vinegar or lemon if needed).

Slice fish and avocado for topping: Using a very sharp knife, thinly slice the salmon, red tuna, white tuna, and Hamachi on a bias into long 1/8"–1/16" slices suitable for laying over a roll. Slice the second avocado (for top) into thin long slices. Keep fish chilled until assembly.

Prepare rolling station: Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap (to keep it clean and prevent rice sticking to the mat). Place a sheet of nori, shiny side down, on the plastic-wrapped mat.

Spread rice on nori: With wet hands (to prevent sticking), take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori in a thin layer, leaving a 1/2"–1" strip at the far edge of the nori free of rice. Press gently so rice adheres but grains remain distinct.

Flip nori so rice side is down: Carefully flip the nori sheet over so the rice is facing down on the plastic wrap and the nori side faces up. This creates an inside-out roll (uramaki) with rice on the outside.

Add fillings: On the nori (now facing up), arrange the crab-mayo mixture in a line about 3/4" from the near edge. Layer cucumber julienne and the inside avocado strips on top of the crab in the same line.

Roll the California base: Lift the near edge of the mat, using it to roll the filling away from you into a tight cylinder, tucking the nori over the filling and pulling the mat to tighten. Roll it completely so rice is on the exterior. Use gentle, even pressure—do not squeeze so hard that rice is compressed.

Shape and chill the roll: Press the roll in the mat to firm it and shape it into a rounded or slightly squared roll. If desired, wrap the roll in plastic and chill briefly (5–10 minutes) to make slicing cleaner.

Apply toppings (rainbow): Unwrap the roll from plastic if chilled. Lay thin slices of salmon, red tuna, white tuna, Hamachi and avocado over the surface of the roll in overlapping rows to create the rainbow pattern. Aim for 3–4 overlapping pieces per slice width so each slice shows multiple fish colors.

Slice the roll: With a very sharp knife dipped in water (and wiped between cuts), slice the roll into 8 equal pieces. Wipe and wet the knife between cuts to keep clean slices and prevent tearing.

Garnish and serve: Arrange pieces on a platter. Sprinkle with 2 tsp toasted sesame seeds. Serve immediately with soy sauce, pickled ginger and wasabi on the side.