Rainbow Roll
Delight your taste buds with the vibrant and visually stunning Rainbow Roll, a sushi masterpiece that combines fresh, sashimi-grade fish and crisp, colorful toppings for a feast for both the eyes and palate. This popular sushi recipe features a delectable medley of tuna, salmon, yellowtail, shrimp, and imitation crab layered atop fluffy sushi rice and nori, encasing a fresh filling of sliced cucumber and creamy avocado. With its signature rainbow arrangement, this roll is as elegant as it is delicious, perfect for impressing guests or indulging in at home. Whether paired with tangy soy sauce, fiery wasabi, or zingy pickled ginger, this dish offers a restaurant-quality experience with every bite. Ideal for sushi lovers and home chefs, learn how to roll and shape this show-stopping delight while mastering essential techniques along the way!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 nori sheets
- 1 cucumber
- 1 avocado
- 8 imitation crab sticks
- 4 ounces fresh tuna
- 4 ounces fresh salmon
- 8 shrimp, cooked
- 4 ounces sashimi-grade yellowtail
- 2 tablespoons sushi vinegar
- 1 teaspoon wasabi
- 4 tablespoons soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice with 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt are completely dissolved, then set aside to cool.
Once the rice has cooked, transfer it to a large bowl. Gradually fold the vinegar mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent drying.
Prepare the filling by slicing the cucumber into long, thin strips and the avocado into thin slices.
Slice the tuna, salmon, and yellowtail into thin, even slices suitable for topping sushi.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Place a sheet of nori on top.
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch gap at the top edge.
Carefully flip the nori and rice over, so the nori side is facing up. Place cucumber strips, avocado slices, and imitation crab sticks across the center of the nori.
Using the bamboo mat, carefully roll the sushi tightly, applying gentle pressure. Use the plastic wrap to secure the roll, sealing the rice edge to the nori.
Carefully layer alternating slices of tuna, salmon, shrimp, and yellowtail across the top of the roll for a rainbow effect.
Drape the plastic wrap back over the roll and bamboo mat, applying gentle pressure to shape and secure the topping.
Using a sharp knife, cut the roll into 8 even pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Remove the plastic wrap and arrange the slices on a serving platter. Serve the rainbow roll with wasabi, soy sauce, and pickled ginger.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 8055 mg | 350% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 50.9 g | ||
| Protein | 276.9 g | 554% | |
| Vitamin D | 53.0 mcg | 265% | |
| Calcium | 477 mg | 37% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 4980 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
