Rainbow Rolls are a satisfying and colorful combination of textures and flavors made with rice, sushi grade fish, and bright vegetables.
Rainbow Rolls make a delicious and beautiful Dinner for any sushi lover. For more favorite rolls, try Califlornia Rolls and Dragon Rolls next.
Sabrina’s Rainbow Roll Recipe
You’ll be amazed at how easily you can make beautiful and tasty Rainbow Rolls yourself. The rice has to cool, so that takes a bit of time, but after that its a simple matter of rolling the rice and nori together with fillings. Serve with sauces such as soy sauce, fish sauce, peanut sauce, and Spicy Mayo for dipping. If you want perfect looking sushi pieces, follow my chef’s note below for how to slice them like a pro.
Ingredients
Sushi Rice:
- 4 cups water
- 2 cups uncooked white rice
- 1/2 cup seasoned rice vinegar
- 1 teaspoon white sugar
- 1 teaspoon salt
Rainbow Roll:
- 8 ounces krab meat sticks or genuine cooked crab
- 4 sheets nori dry seaweed
- 1 English cucumber peeled , de-seeded and cut into thin strips
- 6 ounces sushi grade salmon
- 6 ounces sushi grade tuna
- 2 avocados , pitted and thinly sliced (divided)
- toasted white sesame seeds
To Serve:
- pickled ginger for garnish.
- low sodium soy sauce
- wasabi paste
Instructions
Sushi Rice:
- Add water and rice to a large pot on high heat and bring water to a boil.
- Reduce heat to medium low and cover, simmering for 20-22 minutes until rice is soft and liquid is absorbed.
- Carefully Remove from pot into a large bowl.
- Mix together rice vinegar, sugar and salt.
- Using a rice paddle or large spoon add in the rice vinegar evenly, cutting it in (do not excessively stir).
- Let cool for 20-30 minutes before using sushi rice.
Rainbow Roll:
- Wrap your sushi mat in plastic wrap (this helps prevent rice from sticking).
- Add a thin layer of rice evenly on the nori sheet on a clean surface.
- Put the nori sheet rice side down on the rolling mat.
- Note: reserve half the avocado for draping on top of the sushi.
- Through the middle of the roll add the krab sticks and followed by some sliced avocado, and cucumber.
- Using the roller, roll up the rainbow roll into a tight log.
- Thinly slice the salmon and tuna.
- Drape the salmon, tuna and avocado over the rolls in alternating pattern.
- Using the sushi mat, gently press it into the rolls.
- Garnish with toasted white sesame seeds if desired.
- Cut into 6 pieces, starting in the middle of the roll, and work your way outwards. Dip or rinse your knife in cool water and wipe off with towel in between each slice. Serve with ginger, soy sauce and wasabi.
Nutrition
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Chef’s Note
Cutting your sushi roll incorrectly is the one step that can take your beautiful roll, and turn your hard work into a mess. If you don’t have a sushi knife, a long chef’s knife, or carving knife will do the trick. Start in the middle of the roll, and with a single smooth pulling stroke, cut through the roll. Rinse the knife with water, or wipe with a damp cloth between each cut to prevent sticking.
How to Store
- Serve: To keep sushi fresh, don’t leave the Rainbow Roll sitting at room temperature for more than 2 hours.
- Store: If you have leftovers, place the sushi roll in an airtight container to keep it for 1-2 days in the fridge.
- Freeze: Unfortunately, sushi rolls won’t freeze well.
Can I make Rainbow Rolls in advance?
Sushi rolls don’t hold up well when assembled in advance. But you can make the rice ahead of time to store in the fridge or freeze it for up to 1 month. Then let it thaw before assembling it with fresh nori sheets, krab meat, cucumber, salmon, and tuna.
Frequent Questions
This recipe gets its name because the avocado slices, salmon, and tuna draped over the top of the rolls add a colorful pattern, like a rainbow.
Because the seafood in sushi recipes is frequently left uncooked, it’s essential to use sushi-grade salmon and tuna for this recipe and others like it. Sushi grade is deemed safe to eat raw because of the careful process used to store and transport it. Because of the extra care, it’s often sold at a higher price but should contain less harmful bacteria, making it safer to eat raw.
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