Southwestern Rainbow Roll

Ingredients

In this Southwestern adaptation of the Rainbow Roll, we incorporate elements of Southwestern American cuisine to give it a unique twist. The original Japanese version typically includes raw fish, but in this recipe, we substitute it with succulent shrimp to cater to the Southwestern palate. Additionally, we infuse the sushi rice with chipotle to add a smoky and spicy flavor profile, which is characteristic of Southwestern cuisine. We alse have the original recipe for Rainbow Roll, so you can check it out.

• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon chipotle paste 1 tablespoon chipotle paste
• 12 cooked shrimp, peeled and deveined 12 cooked shrimp, peeled and deveined
• 1 avocado, thinly sliced 1 avocado, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice to evenly distribute the vinegar. Set aside to cool.
2. 2.
   Once the rice has cooled, add the chipotle paste and mix well to incorporate.
3. 3.
   Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori on top of the plastic wrap.
4. 4.
   Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.
5. 5.
   Arrange the shrimp, avocado, bell peppers, carrot, and cucumber in a line across the center of the rice.
6. 6.
   Using the bamboo mat, carefully roll the nori tightly, applying gentle pressure to ensure the ingredients are tightly packed.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Once all the rolls are assembled, use a sharp knife to slice each roll into bite-sized pieces.
9. 9.
   Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to properly cook the shrimp before using it in the roll. Overcooked shrimp can become tough and rubbery, so be careful not to overcook them.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of chipotle paste in the sushi rice.
• To make the rolls more visually appealing, use a combination of different colored bell peppers.
• Serve the rolls with a side of soy sauce or spicy mayo for dipping.
• Experiment with different fillings such as grilled corn, black beans, or diced jalapenos to add more Southwestern flavors.
• For a crispy texture, lightly toast the nori sheets before assembling the rolls.

Serving advice

Serve the Southwestern Rainbow Rolls as an appetizer or as part of a sushi platter. They pair well with pickled ginger and wasabi for an authentic sushi experience.

Presentation advice

Arrange the sliced rolls on a platter, alternating the direction of each piece to showcase the colorful fillings. Garnish with fresh cilantro leaves and lime wedges for an added pop of color.