Homemade Rainbow Sushi Rolls

Ingredients

• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 1/2 cucumber, julienned 1/2 cucumber, julienned
• 1/2 carrot, julienned 1/2 carrot, julienned
• 1/2 red bell pepper, julienned 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned 1/2 yellow bell pepper, julienned
• 1/2 avocado, sliced 1/2 avocado, sliced
• 8 cooked shrimp, peeled and deveined 8 cooked shrimp, peeled and deveined
• 4 crab sticks, shredded 4 crab sticks, shredded
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 68g, 4g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice, ensuring each grain is coated. Let the rice cool to room temperature.
4. 4.
   Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori seaweed on top of the mat.
5. 5.
   Wet your hands with water to prevent sticking, then evenly spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
6. 6.
   Arrange the julienned cucumber, carrot, bell peppers, avocado slices, shrimp, and crab sticks in a line across the center of the rice.
7. 7.
   Using the bamboo mat, carefully roll the sushi, applying gentle pressure to ensure a tight roll. Moisten the top border of the nori with water to seal the roll.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Using a sharp knife, slice each roll into bite-sized pieces.
10. 10.
    Serve the Homemade Rainbow Sushi Rolls with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft when gently squeezed. To prevent browning, drizzle the avocado slices with lemon juice before using.
• Nori seaweed — Make sure to use fresh nori sheets to ensure a crisp texture in the sushi rolls.
• Sushi rice — Rinse the rice thoroughly to remove excess starch and achieve a fluffy texture. Use short-grain sushi rice for the best results.
• Shrimp — If using frozen shrimp, thaw them completely before cooking. You can also substitute shrimp with cooked salmon or tuna.

Tips & Tricks

• Wet your hands with water when handling sushi rice to prevent it from sticking.
• Use a sharp knife to slice the sushi rolls for clean and neat cuts.
• Experiment with different fillings such as smoked salmon, mango, or tempura vegetables for unique flavor combinations.
• Serve the sushi rolls with a side of miso soup and a green salad for a complete Japanese meal.
• If you don't have a bamboo sushi mat, you can use a clean kitchen towel as a substitute.

Serving advice

Arrange the Homemade Rainbow Sushi Rolls on a platter and garnish with sesame seeds and microgreens for an elegant presentation. Serve with soy sauce, wasabi, and pickled ginger on the side.

Presentation advice

To create an eye-catching presentation, arrange the sushi rolls in a rainbow pattern, starting with the red bell pepper, followed by the orange carrot, yellow bell pepper, green cucumber, and finally the pink shrimp or crab stick.