Rainbow Roll Recipe

Rinse 2 cups short-grain sushi rice under cold water until the water runs clear (about 6–8 rinses). This removes excess starch and prevents gummy rice.

Combine the rinsed rice and 2.25 cups water in a rice cooker or a medium saucepan. If using a saucepan: bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

While the rice cooks, warm 3 tablespoons rice vinegar, 2 teaspoons sugar and 1/2 teaspoon fine sea salt in a small saucepan or microwave just until sugar dissolves; do not boil.

Transfer cooked rice to a wide shallow bowl (hangiri or large mixing bowl). Pour the seasoned vinegar over the hot rice and fold gently with a rice paddle or spatula to coat and cool. Fan the rice a bit while folding to help it become glossy. Allow rice to cool to room temperature (about 20–30 minutes).

Mix the shredded imitation crab with 2 tablespoons Japanese mayonnaise in a small bowl; set aside. This will be the inside filling (California-style filling).

Cut cucumber into long thin julienne strips, remove seeds so strips are not watery. Thinly slice avocado lengthwise and toss lightly with a few drops of lemon or rice vinegar if worried about browning.

Slice the tuna, salmon and yellowtail into very thin slices (about 1/8 inch thick) and set them in separate piles. If you prefer, slightly overlap slices on plastic wrap to form strips the length of the roll so they lay flat across the rice later.

If using mango or red bell pepper, thinly slice into long thin strips for bright color.

Place a bamboo sushi mat on your work surface and wrap it with plastic wrap to prevent sticking. Place one sheet of nori shiny side down on the plastic-wrapped mat.

Wet your hands with water (with a little rice vinegar to prevent sticking). Take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice. Press rice gently—don’t mash—aim for a uniform 1/4-inch thickness.

Flip the nori and rice so the rice is now facing down on the plastic (this is the inside-out style). If you prefer traditional inside-out Rainbow Roll, continue with rice on the outside; otherwise invert as needed.

Near the edge closest to you, place 2–3 tablespoons of the crab-mayo mixture in a thin line, then add a few cucumber julienne and a couple of avocado slices alongside it. Do not overfill.

Using the bamboo mat, lift the edge nearest you and roll away from you, tucking the filling in and pressing gently to form a tight roll. Roll until the seam is sealed. Press lightly along the roll to compact evenly.

Place the roll seam-side down. Spread a thin, even layer of rice over the top side of the roll if not already rice-outside; for rice-outside rainbow roll you should have rice already on the outside. Press a sheet of plastic wrap over the roll to keep it tidy for the topping step.

Carefully lay thin slices of tuna, salmon, yellowtail (and mango or pepper if using) overlapping slightly along the length of the roll so the slices cover the top entirely, creating a 'rainbow' of colors. Use about 2–3 oz total fish per roll distributed across the top.

Gently press the plastic wrap so the fish adheres to the rice, then remove the plastic wrap from the mat and roll assembly.

Using a very sharp knife, wet the blade with water (wipe between cuts) to prevent sticking. Slice each roll into 6–8 equal pieces by cutting in half, then into quarters, then into desired slice thickness. Clean and wet the knife between cuts for clean edges.

Arrange the slices on a serving plate. Drizzle lightly with eel sauce or sweet soy glaze (about 2 tablespoons across the whole roll) and sprinkle with 1 teaspoon toasted sesame seeds.

Serve immediately with soy sauce, pickled ginger and wasabi on the side.