Rainbow* Recipe

Rinse the short-grain rice under cold water until the water runs clear (about 3–4 times). Drain.

Combine the rinsed rice and 1.1 cups water in a small pot. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

While rice cooks, warm the 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small bowl or microwave briefly to dissolve the sugar and salt. Transfer the hot rice to a wooden or heatproof bowl and gently fold the vinegar mixture through the rice with a spatula or paddle, fanning the rice as you fold to cool and give it a glossy finish. Allow rice to come to near room temperature (about 10 minutes).

Shred the imitation crab into bite-sized pieces or flake with your fingers.

In a small bowl combine shredded crab, 2 tbs Japanese mayo, 1/2 tsp sriracha, 1/2 tsp rice vinegar, 1/2 tsp sesame oil, sliced scallion and 1/2 tsp toasted sesame seeds. Taste and adjust heat or mayo to preference. Refrigerate briefly while assembling to keep it slightly chilled.

Lay a bamboo sushi mat on a clean surface and place one sheet of plastic wrap on top (optional to prevent sticking). Put one full nori sheet shiny side down on the plastic/bamboo mat.

Wet your hands with water (and a little rice vinegar if desired) to keep rice from sticking. Spread about half of the prepared sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge clear.

Sprinkle 1/4 cup julienned cucumber across the center of the rice about 1/3 of the way up from the bottom edge. Add half of the crab mix in a line over the cucumber. If using wasabi, add a thin smear along the inside of the filling.

Using the bamboo mat, lift the bottom edge and roll firmly but gently over the filling to form a cylinder, compressing slightly. Continue rolling until the seam edge of the nori seals (use a little water on the edge if needed). Repeat to make a second roll with remaining ingredients.

Lightly brush or sprinkle 1/2 tsp toasted sesame seeds over the rice surface of each roll to help toppings adhere.

Thinly slice each sashimi-grade fish (tuna, salmon, yellowtail, whitefish) into pieces long and wide enough to drape over the roll (about 1/8-inch thick). If using shrimp, butterfly or split and flatten slightly.

Place plastic wrap over the outside of each rice-covered roll. Arrange avocado slices on top of the roll to cover the rice surface in an even layer (this creates a smooth surface for the fish). Gently press so avocado adheres to rice.

Working roll-by-roll, remove the plastic wrap and drape alternating slices of tuna, salmon, yellowtail, whitefish and shrimp across the avocado so the colors form a rainbow gradient. Trim any excess fish with a sharp knife.

Press the fish lightly to adhere. Sprinkle 1 tsp masago or tobiko over the top for color and texture.

Using a very sharp, wet knife, slice each roll into 6–8 pieces (for 2 rolls, this yields 12–16 pieces). Wipe the knife between cuts to keep slices neat.

Drizzle about 1 tbs unagi sauce and 1 tbs spicy mayo over the sliced rolls in a decorative pattern. Optional: dot with microgreens or shiso leaves and serve pickled ginger on the side.

Serve immediately with soy sauce and wasabi on the side. Consume fresh fish the same day for best quality.