Rainbow Roll Sushi
Elevate your sushi-making game with the stunning Rainbow Roll Sushi—an eye-catching blend of vibrant colors and premium seafood flavors. This gourmet recipe combines tender sushi rice, seasoned with a tangy mix of rice vinegar, sugar, and salt, with layers of fresh ahi tuna, salmon, yellowtail, and succulent shrimp alongside creamy avocado and crisp cucumber. The roll is wrapped in nori and topped with slices of seafood to create its signature "rainbow effect." Perfect for impressing dinner guests or treating yourself, this sushi masterpiece offers a truly artistic and flavorful dining experience. Pair it with soy sauce, pickled ginger, and a touch of wasabi for the ultimate presentation. Ideal for seafood lovers searching for homemade Rainbow Roll Sushi or sushi recipes that bring color and creativity to the table!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 8 pieces Imitation crab sticks
- 1 large Cucumber
- 2 pieces Avocado
- 4 ounces Fresh tuna
- 4 ounces Fresh salmon
- 4 ounces Fresh yellowtail
- 4 ounces Sushi-grade shrimp
- Soy sauce
- Pickled ginger
- Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the rice cooker's instructions.
Once the rice is cooked, transfer it to a large mixing bowl. While the rice is still hot, gently fold in the rice vinegar, sugar, and salt. Mix until the sugar and salt are completely dissolved. Allow the rice to cool to room temperature.
While the rice is cooling, slice the fresh tuna, salmon, yellowtail, and shrimp into thin strips. Peel the cucumber, remove seeds, and cut it into thin, julienned strips. Peel the avocado, remove the pit, and slice into thin strips.
Place a bamboo sushi mat on a flat surface. Place a sheet of plastic wrap over the mat and top with one sheet of nori, shiny side down.
Wet your hands with water to prevent the rice from sticking. Spread approximately 1/2 cup of the prepared sushi rice evenly over the nori, leaving a small border at the top edge.
Place two pieces of imitation crab stick and a few strips of cucumber across the bottom edge of the rice. Lift the mat and carefully roll the sushi into a tight cylinder, pressing gently to seal.
Place several pieces of sliced tuna, salmon, yellowtail, shrimp, and avocado on top of the roll to create the 'rainbow' effect.
Cover the top of the sushi roll with plastic wrap and use the bamboo mat to gently press the fish and avocado onto the rice, securing them in place.
Using a sharp knife, cut the roll into approximately 8 pieces. Clean the knife between cuts for a cleaner presentation.
Remove the plastic wrap and arrange the sushi pieces on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 48.9 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 22.6 mcg | 113% | |
| Calcium | 342 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4468 mg | 95% | |
*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.
