Rainbow Roll Sushi

Bring vibrant colors and fresh flavors to your table with this Rainbow Roll Sushi recipe, a true feast for both the eyes and the palate! Packed with layers of perfectly seasoned sushi rice and an array of colorful toppings, including fresh tuna, salmon, yellowtail, shrimp, creamy avocado, and crisp cucumber, this sushi roll is a stunning showcase of sushi artistry. Wrapped in a nori sheet and topped to resemble a rainbow, each bite is a harmonious balance of textures and tastes. Perfect for sushi enthusiasts, this recipe walks you through easy tips for mastering sushi rolling at home. Serve your Rainbow Roll with soy sauce, pickled ginger, and wasabi for the ultimate sushi night experience. Ideal for special occasions or a gourmet homemade treat, this roll promises to delight and impress!

Nutriscore Rating: 74/100

Prep Time:50 mins

Cook Time:20 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 8 pieces Imitation crab sticks
• 1 large Cucumber
• 2 pieces Avocado
• 4 ounces Fresh tuna
• 4 ounces Fresh salmon
• 4 ounces Fresh yellowtail
• 4 ounces Sushi-grade shrimp
• 0 Soy sauce
• 0 Pickled ginger
• 0 Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the rice cooker's instructions.

Step 2

Once the rice is cooked, transfer it to a large mixing bowl. While the rice is still hot, gently fold in the rice vinegar, sugar, and salt. Mix until the sugar and salt are completely dissolved. Allow the rice to cool to room temperature.

Step 3

While the rice is cooling, slice the fresh tuna, salmon, yellowtail, and shrimp into thin strips. Peel the cucumber, remove seeds, and cut it into thin, julienned strips. Peel the avocado, remove the pit, and slice into thin strips.

Step 4

Place a bamboo sushi mat on a flat surface. Place a sheet of plastic wrap over the mat and top with one sheet of nori, shiny side down.

Step 5

Wet your hands with water to prevent the rice from sticking. Spread approximately 1/2 cup of the prepared sushi rice evenly over the nori, leaving a small border at the top edge.

Step 6

Place two pieces of imitation crab stick and a few strips of cucumber across the bottom edge of the rice. Lift the mat and carefully roll the sushi into a tight cylinder, pressing gently to seal.

Step 7

Place several pieces of sliced tuna, salmon, yellowtail, shrimp, and avocado on top of the roll to create the 'rainbow' effect.

Step 8

Cover the top of the sushi roll with plastic wrap and use the bamboo mat to gently press the fish and avocado onto the rice, securing them in place.

Step 9

Using a sharp knife, cut the roll into approximately 8 pieces. Clean the knife between cuts for a cleaner presentation.

Step 10

Remove the plastic wrap and arrange the sushi pieces on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	2364.1 grams (2364.1g)

Amount per serving	% Daily Value*
Calories	2141

Total Fat 74.80g	96%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 5.60g
Cholesterol 427mg	142%
Sodium 4653mg	202%
Total Carbohydrate 229.30g	83%
Dietary Fiber 27.10g	97%
Total Sugars 48.90g
Protein 143.10g	286%

Vitamin D 904IU	4519%
Calcium 342mg	26%
Iron 10mg	57%
Potassium 4468mg	95%

*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: 31.1%

Protein: 26.5%

Carbs: 42.4%