Rainbow Roll* Recipe
(Cali roll topped with various slices of raw fish, shrimp avocado, scallions, masago, mayo, & Nakato hot sauce)
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 Steps
Prepare Sushi Rice
Rinse sushi rice under cold water until water runs clear. Cook according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl and fold into the rice. Let it cool.
Assemble the Roll
Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place crab meat, avocado, cucumber, and shrimp in a line across the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Once rolled, use a sharp knife to cut the roll into bite-sized pieces.
Top with Fish and Garnish
Arrange the slices of raw fish on top of the sushi roll. Drizzle with mayonnaise and Nakato hot sauce. Sprinkle masago and scallions on top.
Serve
Serve the rainbow roll with soy sauce and wasabi on the side.
