Rainbow Roll Recipe

Rinse the short-grain rice under cold water until the rinse runs nearly clear (about 3–4 rinses). Drain.

Combine rinsed rice and 1 2/3 cups (1.65 cups) water in a heavy-bottomed pot with a tight-fitting lid. Let sit 30 minutes (optional) for better texture.

Bring to a simmer over medium heat. Once simmering, reduce heat to low, cover, and cook for 12–15 minutes without lifting the lid, until water is absorbed.

Remove from heat and let rest, covered, for 10 minutes to finish steaming.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Do not boil.

Transfer cooked rice to a large shallow bowl (ideally a wooden hangiri). Gently fold the vinegar mixture into the rice with a cutting-and-fanning motion to cool and season the rice. Spread rice to cool to slightly above room temperature (about 10 minutes).

Prepare the crab filling: shred or flake the imitation/cooked crab and mix with 3 tbs mayonnaise until combined. Season lightly with a pinch of salt if desired.

Julienne the seeded cucumber into long thin matchsticks. Set aside.

Halve, pit and peel the avocado. Slice lengthwise into thin strips for both inside filling and topping. Keep slices covered with a little lemon juice or water to prevent browning if not using immediately.

Place a bamboo sushi rolling mat on a clean work surface and cover it with plastic wrap (prevents rice sticking).

Place one nori sheet, shiny side down, on the plastic-covered mat.

Wet your hands with a mixture of water and a little rice vinegar to keep rice from sticking. Take about 3/4 cup of prepared sushi rice and evenly spread it in a thin layer over the nori, leaving a 1-inch strip at the far edge of the nori uncovered.

Flip the nori and rice so rice faces down (this is an inside-out roll style). If your nori is too soft to flip, you can assemble with rice on the outside later — see note.

Along the edge closest to you, place a line of crab-mayo mixture (about 2 tbs), a few cucumber julienne strips, and a few avocado strips lengthwise across the nori.

Using the bamboo mat, lift the near edge and roll firmly but gently away from you to form a tight log. Press to seal the roll; use a little water on the far nori edge to help it stick if needed.

Repeat to make 3-4 rolls depending on rice distribution. Trim ends with a sharp wet knife to neaten if desired.

On a clean surface, thinly slice the tuna, salmon, and white fish crosswise into pieces large enough to cover the roll (about 2–3 inches long). Butterflied shrimp should be split and flattened.

If your rolls have rice on the outside, place a sheet of plastic wrap over a roll and, using a rolling mat or your hands, gently press to flatten the top slightly so toppings will adhere.

Lay alternating slices of fish and avocado across the top of each roll to create the rainbow effect: for example, tuna, salmon, yellowtail, shrimp, avocado. Overlap slices slightly so they form a continuous cover over the roll.

Using the plastic-covered mat, press gently to adhere the toppings to the rice and nori beneath, making the roll compact and secure.

Transfer the topped roll to a cutting board. Wet a very sharp knife with water and slice the roll into 8 equal pieces, wiping the knife between cuts to keep clean slices.

Arrange slices on a serving plate. Drizzle eel sauce (unagi sauce) lightly over the top, sprinkle toasted sesame seeds and sliced green onion.

Serve immediately with soy sauce, pickled ginger and wasabi on the side.