Rainbow Roll Recipe

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 4 ounces (113g) sashimi-grade tuna 4 ounces (113g) sashimi-grade tuna
• 4 ounces (113g) sashimi-grade salmon 4 ounces (113g) sashimi-grade salmon
• 4 ounces (113g) sashimi-grade yellowtail 4 ounces (113g) sashimi-grade yellowtail
• 1 avocado, thinly sliced 1 avocado, thinly sliced
• 1 cucumber, julienned 1 cucumber, julienned
• Daikon radish sprouts, for garnish Daikon radish sprouts, for garnish
• Wasabi, for serving Wasabi, for serving
• Soy sauce, for serving Soy sauce, for serving
• Spicy Mayo Sauce: Spicy Mayo Sauce:
• 1/4 cup (60g) mayonnaise 1/4 cup (60g) mayonnaise
• 1 tablespoon sriracha sauce 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions and let it cool.
2. 2.
   In a small bowl, mix together the mayonnaise, sriracha sauce, and sesame oil to make the spicy mayo sauce. Set aside.
3. 3.
   Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
4. 4.
   Lay a sheet of nori on the bamboo mat and wet your hands with water to prevent sticking.
5. 5.
   Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
6. 6.
   Arrange thin slices of tuna, salmon, and yellowtail in a row across the center of the rice.
7. 7.
   Place avocado slices and julienned cucumber alongside the fish.
8. 8.
   Roll the bamboo mat tightly, using gentle pressure to shape the roll.
9. 9.
   Repeat the process with the remaining ingredients.
10. 10.
    Slice each roll into bite-sized pieces using a sharp knife.
11. 11.
    Serve the Rainbow Rolls with wasabi, soy sauce, and the spicy mayo sauce on the side.

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 or lime juice.
• Sashimi-grade fish — It is crucial to use high-quality, sushi-grade fish for this recipe. Ensure that the fish is fresh, properly stored, and sourced from a reputable supplier.
• Nori (seaweed) — Use crisp and fresh nori sheets to ensure a pleasant texture in the roll.
• Sushi rice — Rinse the sushi rice thoroughly before cooking to remove excess starch. Cook it with the appropriate amount of water to achieve a sticky yet fluffy texture.
• Spicy mayo sauce — Adjust the amount of sriracha sauce according to your desired level of spiciness.

Tips & Tricks

• Wetting your hands with water while handling the sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to slice the rolls for clean and neat cuts.
• Experiment with different combinations of sashimi-grade fish and vegetables to create your own unique Rainbow Roll variations.
• Serve the Rainbow Rolls with pickled ginger and wasabi for an authentic Japanese sushi experience.
• If you prefer a vegetarian version, substitute the fish with thinly sliced tofu or marinated vegetables.

Serving advice

Arrange the Rainbow Rolls on a platter and garnish with daikon radish sprouts for an elegant presentation. Serve alongside small bowls of soy sauce, wasabi, and pickled ginger.

Presentation advice

To enhance the visual appeal, arrange the Rainbow Rolls in a semi-circle, alternating the colors of the fish. Sprinkle some sesame seeds or microgreens on top for an added touch of elegance.