Rainbow Roll

Bright, colorful, and incredibly fresh, the Rainbow Roll is a sushi lover’s dream come true! This iconic Japanese-inspired roll combines perfectly seasoned sushi rice with a vibrant medley of fresh seafood, including sashimi-grade tuna, salmon, yellowtail, and cooked shrimp. Encased in nori and filled with creamy avocado, crisp cucumber, and imitation crab, each bite is a symphony of textures and flavors. Topped with beautifully arranged layers of fish for its signature "rainbow" effect, this roll is as visually stunning as it is delicious. Perfect for sushi nights or an impressive appetizer, the Rainbow Roll pairs exceptionally well with soy sauce, wasabi, and pickled ginger, offering a restaurant-quality dish you can easily create at home.

Nutriscore Rating: 73/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 0.25 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 nori sheets
• 1 cucumber
• 1 avocado
• 8 imitation crab sticks
• 4 ounces fresh tuna
• 4 ounces fresh salmon
• 8 shrimp, cooked
• 4 ounces sashimi-grade yellowtail
• 2 tablespoons sushi vinegar
• 1 teaspoon wasabi
• 4 tablespoons soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice with 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt are completely dissolved, then set aside to cool.

Step 4

Once the rice has cooked, transfer it to a large bowl. Gradually fold the vinegar mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent drying.

Step 5

Prepare the filling by slicing the cucumber into long, thin strips and the avocado into thin slices.

Step 6

Slice the tuna, salmon, and yellowtail into thin, even slices suitable for topping sushi.

Step 7

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Place a sheet of nori on top.

Step 8

With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch gap at the top edge.

Step 9

Carefully flip the nori and rice over, so the nori side is facing up. Place cucumber strips, avocado slices, and imitation crab sticks across the center of the nori.

Step 10

Using the bamboo mat, carefully roll the sushi tightly, applying gentle pressure. Use the plastic wrap to secure the roll, sealing the rice edge to the nori.

Step 11

Carefully layer alternating slices of tuna, salmon, shrimp, and yellowtail across the top of the roll for a rainbow effect.

Step 12

Drape the plastic wrap back over the roll and bamboo mat, applying gentle pressure to shape and secure the topping.

Step 13

Using a sharp knife, cut the roll into 8 even pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 14

Remove the plastic wrap and arrange the slices on a serving platter. Serve the rainbow roll with wasabi, soy sauce, and pickled ginger.

Nutrition Facts

Serving size	2724 grams (2724.0g)

Amount per serving	% Daily Value*
Calories	2485

Total Fat 59.40g	76%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 2.90g
Cholesterol 1541mg	514%
Sodium 8055mg	350%
Total Carbohydrate 219.40g	80%
Dietary Fiber 15.30g	55%
Total Sugars 50.90g
Protein 276.90g	554%

Vitamin D 2120IU	10599%
Calcium 477mg	37%
Iron 30mg	164%
Potassium 4980mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 44.0%

Carbs: 34.8%