Jul 13 2026
Restaurants›Mambo Sushi›Rainbow Roll (r) Recipe

Rainbow Roll (r) Recipe

Inspired by Mambo Sushi
Time1h
Serves4

Kani, cucumber avocado, salmon, tuna, eel sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sushi Ingredients

Method

Preparation of Sushi Rice

  1. 1

    Rinse the Rice

    Rinse the sushi rice under cold water until the water runs clear to remove excess starch. This helps the rice to be less sticky.

  2. 2

    Cook the Rice

    Cook the rinsed sushi rice in a rice cooker or on the stovetop according to the package instructions until tender and fluffy.

  3. 3

    Season the Rice

    In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and fold in the vinegar mixture gently while the rice is still warm. Allow to cool to room temperature.

Prepare the Filling

  1. 4

    Slice the Vegetables

    Julienne the cucumber and slice the avocado into thin strips. Set aside.

  2. 5

    Prepare the Fish

    Slice the fresh salmon and tuna into thin strips, about 1/4 inch thick. Set aside.

  3. 6

    Prepare the Kani

    If using block kani, shred it into strips. If using pre-shredded kani, ensure it is ready to use.

Rolling the Sushi

  1. 7

    Lay the Nori

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

  2. 8

    Spread the Rice

    Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of nori at the top edge.

  3. 9

    Add Fillings

    Layer the kani, cucumber, avocado, salmon, and tuna in a line across the center of the rice.

  4. 10

    Roll the Sushi

    Lift the edge of the mat closest to you and start rolling the sushi away from you, using the mat to guide the roll tightly. Press gently as you roll to keep the filling secure.

  5. 11

    Seal the Roll

    Once you reach the exposed edge of nori, wet it with a little water to seal the roll. Use the mat to shape the roll into a round cylinder.

  6. 12

    Slice the Roll

    Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife with a wet cloth between cuts for clean edges.

  7. 13

    Garnish and Serve

    Drizzle eel sauce over the sushi rolls and sprinkle sesame seeds on top. Serve with soy sauce, pickled ginger, and wasabi if desired.

More from Mambo Sushi