New Rainbow Maki Recipe

Rinse the 2 cups sushi rice under cold water until the water runs mostly clear (about 4–6 rinses) to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover tightly and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool slightly.

Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula in cutting motions to avoid smashing grains. Fan the rice while folding to cool to near room temperature (about 5–10 minutes). Cover with a damp towel to keep moist.

Mix shredded crab with 2 tbs Japanese mayo and 1 tbs green onion. Taste and adjust mayo or salt if needed.

Julienne cucumber, remove seeds, and slice 1 avocado for inside of roll. Reserve thin avocado and mango slices for outer topping.

Thinly slice tuna, salmon, and yellowtail into pieces large enough to drape over a roll (about 2.5–3 inch/6–8 cm long slices). Butterfly cooked shrimp by cutting through the back and flattening.

Arrange all topping slices on a plate in the order you want the rainbow to appear (for example: tuna, salmon, yellowtail, shrimp, avocado, mango). Keep refrigerated until ready to use.

Place plastic-wrapped bamboo mat on work surface. Put one sheet of nori on the mat (shiny side down). Wet your hands with water mixed with a little rice vinegar to prevent sticking.

Spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1/2 inch (1 cm) border at the top edge. Press rice gently and evenly (do not compress). Sprinkle a pinch of toasted sesame seeds over the rice if desired.

Carefully flip the nori + rice so the rice side faces down on the plastic wrap and the nori side is facing up. Smooth with your hands so nori lies flat.

On the nori side (now on top), place a line of the crab-mayo mixture across the lower third of the sheet, about 3/4 inch from the bottom. Add a line of cucumber julienne and a few slices of avocado for creaminess.

Lift the edge of the mat closest to you and begin to roll the nori away from you, tucking the fillings in tightly to form a firm cylinder. Use the mat to shape and press the roll but do not squeeze the rice out.

With the seam side down, place the roll seam on a piece of plastic wrap and press gently to firm it. Repeat to make 3 more rolls (total 4).

Lay a long piece of plastic wrap on the work surface. Arrange thin slices of fish, shrimp, avocado and mango overlapping slightly in a line to form a sheet slightly wider than a roll (this will be the rainbow layer).

Place one roll seam-side down on top of the arranged topping sheet near one edge. Use the plastic wrap to wrap the topping around the roll: lift the plastic and roll the mixture over the roll so the slices adhere to the rice surface. Press gently so the slices conform to the roll shape. Repeat for remaining rolls, using different patterns/colors as desired.

Unwrap each roll and place on a cutting board. Wet a very sharp knife with water and wipe between cuts. Cut each roll into 8 pieces: trim off the ends if needed, then make a centered cut and continue halving until you have 8 equal pieces.

Arrange rainbow maki pieces on a platter. Drizzle unagi sauce lightly over the top, sprinkle with toasted sesame seeds and remaining sliced green onion.

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