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 Rice
Fish Toppings
Vegetables
Nori Sheets
Sauces
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or a pot, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for 20 minutes, or until the rice is tender and water is absorbed.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until evenly coated. Allow to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Fish
Ensure that the tuna, salmon, and hamachi are sliced into thin, even slices, ready to be placed on top of the rolls.
Assemble the Rainbow Roll
- 6
Lay Out Nori
Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat.
- 7
Spread Sushi Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling the sushi away from you. Apply gentle pressure to keep the roll tight. Continue rolling until you reach the border of the nori.
- 10
Seal the Roll
Moisten the edge of the nori with a little water to seal the roll. Use the bamboo mat to shape the roll, if necessary.
- 11
Slice the Roll
Use a sharp, wet knife to slice the roll into 6-8 pieces. Clean the knife between cuts for clean edges.
Serve
- 12
Plate the Rainbow Roll
Arrange the sliced rainbow roll on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
