Rainbow Roll Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a rice cooker or a pot, combine the rinsed sushi rice and water. Cook according to the rice cooker's instructions or bring to a boil, reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.

Season the Rice

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

Prepare Fillings

Slice the avocado and cucumber into thin strips. Set aside.

Assemble the Roll

Lay a bamboo sushi mat on a clean surface and place a sheet of nori (seaweed) on it, shiny side down. Wet your hands to prevent sticking and take about a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top.

Add Filling

In the center of the rice, place a line of imitation crab meat, avocado, and cucumber.

Roll the Sushi

Using the bamboo mat, carefully roll the nori away from you, pressing tightly to form a cylinder. Seal the edge with a little water.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.

Top with Sashimi

Lay slices of assorted sashimi (salmon, tuna, yellowtail) on top of each sushi piece.

Garnish

Sprinkle sesame seeds over the top and serve with wasabi and soy sauce on the side.