Rainbow Roll Recipe

1. Rinse and cook

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain for 10 minutes. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

2. Season rice

While rice rests, warm 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a wide shallow bowl (hangiri or large bowl). Gently fold seasoning into rice with a rice paddle or spatula using cutting/fanning motions—do not mash—until evenly coated and slightly glossy. Fan rice while folding to cool to slightly warm (about body temperature). Cover with a damp towel to keep moist.

3. Make crab salad: In a small bowl, mix shredded imitation crab (1 cup) with 2 tablespoons Japanese mayonnaise. Season lightly with a pinch of salt and set aside.

4. Prep vegetables and fruit: Peel, pit, and thinly slice avocado into long slices (about 1 cup). Julienne 1/2 cup cucumber into long thin sticks. Slice mango into thin strips if using.

5. Slice fish and shrimp: Using a very sharp knife, slice tuna, salmon, and yellowtail into very thin long strips or sashimi slices roughly 1/8"–1/4" thick and long enough to drape over a roll (reserve on chilled plate). If using shrimp, butterfly or slice lengthwise so it lies flat on the roll.

6. Toast sesame seeds lightly in a dry skillet over medium heat until fragrant, 1–2 minutes. Set aside to cool.

7. Lay out your bamboo mat covered in plastic on a clean work surface. Place one nori sheet shiny side down on the mat.

8. With wet hands (dip in water+vinegar bowl), take about 3/4 to 1 cup of seasoned sushi rice and gently spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice gently so it sticks but not too dense. Sprinkle a few toasted sesame seeds over the rice if desired.

9. Flip the nori sheet rice-side down so the rice faces the plastic-wrapped mat (this is an inside-out roll). Place a thin line of crab salad across the nori about 1 inch from the near edge, then place cucumber sticks and a couple slices of avocado on top of the crab.

10. Using the mat, lift the near edge and roll away from you, tucking the filling in and pressing gently to form a firm cylinder. Roll until the exposed nori seam is sealed. Press with the mat to shape; do not squeeze too hard.

11. Repeat to make 3 more rolls (total 4).

12. Slice each sashimi piece (tuna, salmon, yellowtail) into long thin strips if not already. Arrange slices of fish, mango, and avocado in overlapping rows on a clean surface to create a colorful pattern (rainbow).

13. Place a prepared inside-out roll on top of the layered fish/avocado/mango so the rice side is down and the nori faces up. Gently press the roll into the toppings so the slices adhere to the rice. Repeat for each roll, adjusting arrangement so each roll gets an attractive rainbow of fish, mango and avocado.

14. Transfer each topped roll to a cutting board seam-side down. With an oiled sharp knife (dip in the water+vinegar between cuts), slice each roll into 8 even pieces. Clean and re-oil the knife between rolls for clean cuts.

15. Arrange sushi pieces on a serving platter. Drizzle 1–2 teaspoons eel sauce over each piece or a couple tablespoons across the platter. Optionally add small dots or a thin line of Sriracha or spicy mayo for heat. Sprinkle toasted sesame seeds over the pieces.

16. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Sushi is best eaten fresh within 30–60 minutes of assembly to preserve texture and flavor.