Beautiful Rainbow Roll Recipe
Inside: Tuna, Salmon, Hamachi, Avocado Wrapped with Seaweed
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Ingredients
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Sushi Rice
Fish and Vegetables
Other Ingredients
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 to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Let it cool to room temperature.
Prepare Fish and Vegetables
- 4
Slice the Fish
Using a sharp knife, slice the tuna, salmon, and hamachi into thin strips, about 1/2 inch wide.
- 5
Assemble the Rainbow Roll
- 6
Lay Out the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking.
- 7
Add the Sushi Rice
Grab a handful of sushi rice (about 1 cup) and spread it over the nori, leaving a 1-inch border at the top edge.
- 8
Layer the Fillings
In a line across the center of the rice, lay down the strips of tuna, salmon, hamachi, and avocado.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep the roll tight. Seal the edge of the nori with a little water.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serving Suggestions
- 11
Plate the Rainbow Roll
Arrange the sliced rainbow roll on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
