Rainbow Roll Recipe

Rinse the sushi rice under cold water until the water runs almost clear (about 3–4 rinses). Drain and let sit for 10 minutes.

Combine the rinsed rice and 1.65 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan (or microwave) just until sugar dissolves; do not boil. Let cool to room temperature.

Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Pour the vinegar mixture over the rice and gently fold with a rice paddle or spatula to combine and fan the rice to cool to near room temperature. Cover with a damp towel and keep at room temp while assembling (do not refrigerate).

Prepare fillings: shred or flake the imitation crab and mix with 2 tbs Japanese mayonnaise in a small bowl. Julienne the cucumber (remove seeds) into thin matchsticks. Slice 1 avocado in half, remove pit, thinly slice one half lengthwise (reserve the other half for topping).

Place a bamboo rolling mat on a work surface and cover the mat with plastic wrap (this helps keep fish and rice from sticking).

Place one sheet of nori, shiny side down, on the plastic-wrapped mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori leaving a 1-inch (2.5 cm) border at the top edge. Press rice gently to compact; do not mash.

Across the center of the rice (closest to you), arrange about half of the crab-mayo mixture in a line, then a row of cucumber matchsticks and a few slices of the avocado. Keep the fillings centered and not overpacked—this helps with a neat roll.

Lift the edge of the mat closest to you and start rolling away from you, tucking the nori over the filling, and apply even pressure to form a tight cylinder. Roll until the exposed top edge of nori seals the roll (moisten the edge with a little water if necessary). Set the roll aside and repeat with the second nori sheet and remaining fillings to make two inside-out rolls.

Take one roll and place it seam-side down on the plastic-wrapped mat. Using a sharp knife, halve the roll lengthwise (to make two long halves). Lay the thin slices of avocado across the top of one long half in an overlapping row to cover the rice surface. Repeat on the other half if you prefer full avocado coverage.

Alternate thin slices of tuna, salmon, yellowtail and shrimp across the top of the roll halves so that you create a rainbow of colors. Overlap the slices slightly so they adhere to each other and to the rice. Use the second roll to continue placing fish so you have an even distribution between both rolls.

Gently press the fish and avocado to adhere to the rice and plastic-wrapped mat. Then, using the mat and plastic wrap to help, press the roll gently to secure the topping. Remove the mat and plastic wrap carefully.

With a very sharp, slightly wet knife, trim the ends of the roll to neaten and slice each roll into 8 pieces (clean the knife between cuts to keep slices clean). Arrange pieces on a platter.

Sprinkle optional sesame seeds over the rolls if desired.

Serve slices with soy sauce, pickled ginger, and wasabi. Eat immediately for best texture and flavor.

If not serving right away, keep the rolls refrigerated for up to 2 hours wrapped tightly in plastic. Do not freeze.