8 Piece Rainbow Roll Recipe
California roll top with fresh salmon and tuna. Inside out roll.
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Ingredients
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Sushi Rice
Fillings
Nori and Toppings
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker's instructions.
- 2
Season Rice
Once the rice is cooked, transfer it to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the rice. Allow it to cool to room temperature.
Prepare Fillings
- 3
- 4
Prepare Fish
Slice the fresh salmon and tuna into thin strips. Set aside.
- 5
Prepare Crab
If using imitation crab meat, shred it into smaller pieces.
Assemble Rainbow Rolls
- 6
Prepare Nori
Lay a sheet of nori shiny side down on a bamboo sushi mat.
- 7
Spread Rice
Wet your hands to prevent sticking. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 10
Top with Fish
Slice the salmon and tuna into thin strips and place them on top of the roll.
- 11
Slice Rolls
Using a sharp knife, wet the blade and slice the roll into 8 equal pieces. Clean the knife between cuts for cleaner slices.
Serve
- 12
Plate and Garnish
Arrange the sliced rolls on a plate. Sprinkle sesame seeds on top and serve with soy sauce, wasabi, and pickled ginger.
