Salmon, white fish, crab and sushi rice topped with eel sauce, spicy mayo, miso sauce, masago and green onions.

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse Rice

In a pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit for another 10 minutes.

Cook Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.

Season Rice

Thinly slice the salmon and white fish fillet. Shred the imitation crab meat into thin strands.

Slice Fish

Chop the green onions and set aside for garnish.

Prepare Green Onions

Place a nori sheet on a bamboo sushi mat, shiny side down.

Lay Nori

Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.

Spread Rice

Layer the sliced salmon, white fish, and shredded crab across the center of the rice.

Add Filling

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

Roll Sushi

With a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.

Cut Rolls

Arrange the sushi rolls on a plate. Drizzle eel sauce and spicy mayo over the top. Add dollops of miso paste and sprinkle with masago and chopped green onions before serving.

Plate and Garnish

Sushi rice

Water

Rice vinegar

Sugar

Salt

Salmon fillet

White fish fillet (e.g., snapper)

Imitation crab meat

Masago (fish roe)

Green onions, chopped

Eel sauce

Spicy mayo

Miso paste

Nori sheets

Peacock Roll

Make Peacock Roll Recipe in just 1h . Salmon, white fish, crab and sushi rice topped with eel sauce, spicy mayo, miso sauce, masago and green onions.

Peacock Roll Recipe

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