Rainbow Roll Recipe

Rinse the 2 cups of Japanese short-grain rice under cold water until the water runs clear (about 3–4 rinses) to remove surface starch.

Combine rinsed rice and 2 1/4 cups water in a rice cooker (or heavy pot). Let rice soak 30 minutes if time allows, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and rest covered 10 minutes.

While rice cooks, combine 5 tbs rice vinegar, 2 tbs sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice quickly. Aim for glossy, slightly sticky rice. Cover with a clean damp towel and let stand at room temperature until lukewarm (do not refrigerate).

Prepare the filling components: mix shredded crab with 2 tbs Japanese mayonnaise and 1 tbs toasted sesame seeds (if using). Cut avocado into long slices or thin strips and toss lightly with a drop of rice vinegar or lemon juice to prevent browning. Julienne cucumber into long thin strips and pat dry.

Roll rice-out California roll (inside-out)

Place a sushi mat on a clean surface and cover it with plastic wrap. Put one full nori sheet on the plastic wrap shiny side down. Wet your hands with water (with a little rice vinegar to prevent sticking) and grab about 3/4 to 1 cup of sushi rice. Spread the rice evenly over the nori in a thin layer, leaving the top 1/2 inch of the nori bare. Sprinkle a light pinch of toasted sesame seeds if desired.

Carefully flip the nori sheet over so the rice is facing down on the plastic-wrapped mat (this creates the inside-out roll). Place a line of the crab-mayo mixture about 1 inch from the near edge, add cucumber strips and avocado slices on top of the crab.

Use the mat to lift the near edge and roll firmly but gently away from you, compressing the filling into a tight cylinder. Seal the roll by wetting the bare strip of nori and finishing the roll. Set the roll seam-side down and repeat with remaining nori and fillings to make 3–4 rolls depending on thickness.

Prepare fish: using a very sharp knife, slice the sushi-grade tuna, salmon, and yellowtail into thin 1/8-inch slices long enough to drape over the roll (about 3–4 inches long). If using shrimp, butterfly or slice thinly. Keep fish chilled until ready to use.

Place a sheet of plastic wrap on the sushi mat. Put one rolled California roll on the plastic wrap. Lay overlapping slices of fish along the top of the roll so the pieces cover the roll from end to end in a colorful pattern (for a 'rainbow' effect: avocado/white-fish, salmon, tuna, yellowtail, etc.). Use the plastic-wrapped mat to gently press the fish onto the rice so it adheres, rolling once to ensure good contact. Repeat for each roll.

Transfer the wrapped roll to a cutting board. Using a very sharp wet knife, remove the plastic wrap. Wipe the knife between cuts with a damp cloth to keep slices clean. Cut each roll into 8 equal pieces by first slicing the roll in half, then each half into quarters. Arrange on a serving platter.

Garnish each piece with a small pinch of masago or tobiko on top of selected slices, and serve with pickled ginger, wasabi, and soy sauce on the side.

Serve immediately at room temperature. Keep leftover fish refrigerated and consume the same day. For best texture, do not make rice too far in advance; keep rice covered with a damp towel to prevent drying.

Optional: drizzle a little soy sauce or a mix of soy and a few drops of citrus (ponzu) on select pieces, or add spicy mayo on top for extra flavor. Use caution with wasabi—serve on the side.