Rainbow roll: Simple Japan-inspired sushi you should try

Want to enjoy a homemade sushi night? Get out your chopsticks and try the rainbow roll. Made with seasoned rice, raw fish, nori, this is an Americanised version of a traditional Japanese dish. With this recipe, it is easy to turn your kitchen into a Japanese restaurant.

Want to learn more? Read this article.

What is rainbow roll?

A rainbow roll is described as a type of uramaki sushi roll filled with cucumber, avocado and crab stick. It is also prepared with different types of fish, particularly commonly tuna, salmon, white fish, yellowtail, snapper and eel.

Although the rainbow roll follows the traditional Japanese sushi concept, it did not originate from Japan. Instead, its history can be traced to Los Angeles, California, in the late 1960s. The rainbow roll was inspired by the California roll, the first roll with nori seaweed leaves hidden inside rice. Unlike the California roll, the rainbow roll can be prepared with raw tuna, salmon, shrimp, and white fish.

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Rainbow roll sushi

The rainbow sushi roll is similar to the California roll. However, the standard toppings are tuna, yellowtail, shrimp, salmon and avocado. Hence, the wide range of colours gave the recipe the name – rainbow roll.

How to make rainbow roll

Ingredients

• 1 1/2 cups uncooked white sushi rice
• 2 cups water
• 1/16 teaspoon kosher salt
• 2/3 cup fresh lump crabmeat drained and picked over
• 1/4 cup seasoned rice vinegar, divided
• 2 skinless fresh sushi-grade fish, such as tuna, salmon and yellowtail
• 2 small avocados, divided
• 4 toasted nori sheets
• 1/2 tablespoon black sesame seeds
• 1/2 tablespoon white sesame seeds
• 1  small Persian cucumber, cut into 1/8- x 1/2-inch matchsticks (about 3/4 cup)
• 1/4 cup pickled ginger, drained
• 4 teaspoons wasabi paste
• Soy sauce

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Directions

Step one –  Cook the rice

• Wash the rice thoroughly with cold water. Soak in cold water for about 30 minutes and rinse until the water is clear.
• Add the washed rice into a pot, pour in some water and cook for at least 15 minutes.
• Remove from heat and let the rice rest for about 10 minutes.
• Spread rice on a small baking sheet or 13″-by-9″ baking dish.
• In another bowl, mix vinegar, sugar and salt until sugar is dissolved, then drizzle over rice. Use a wooden spatula to mix the vinegar mixture into the rice.
• Smooth rice in an even layer and let it cool for about 30 minutes.

Step two – assemble the sushi rolls

• Arrange 1 nori sheet on a bamboo sushi mat. The shiny part of the nori should be directly touching the mat.
• Use wet fingertips to spread about one cup of rice over the surface of the nori, pressing gently the rice over the nori.
• Flip the rice-covered nori over the bamboo mat, showing the shiny part.
• Then slice avocado over the plastic wrap, add the crab sticks and cucumber.
• Use the bamboo mat to roll the nori fillings. Then gently unroll the mat so it does not get stuck with the rice.
• Repeat the process until you are done with your fillings.
• Drape slices of salmon, tuna and yellowtail alternatively over the roll.
• Cut the roll into 8 pieces. Serve with ginger, wasabi and soy sauce. Enjoy!

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