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Ingredients
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Sushi Rice
Fish and Fillings
Nori and Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow to cool to room temperature.
Assemble the Rainbow Roll
- 4
Prepare the Nori
Place a bamboo sushi mat on a clean surface and lay one sheet of nori, shiny side down, on the mat.
- 5
Spread the Rice
Wet your hands to prevent sticking. Take about 1 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.
- 6
- 7
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and roll it over the fillings, applying gentle pressure to form a tight roll. Continue rolling until you reach the border of the nori.
- 8
Seal the Roll
Moisten the top border of the nori with a little water to seal the roll. Press gently to secure.
- 9
Slice the Roll
Using a sharp knife, slice the roll into 8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.
Serve
- 10
Garnish and Serve
Arrange the sushi on a platter and serve with soy sauce, wasabi, and pickled ginger on the side.
