Rainbow Sushi Roll

Brighten your table with the dazzlingly colorful Rainbow Sushi Roll—an eye-catching fusion of fresh seafood, creamy avocado, and crisp cucumber encased in perfectly seasoned sushi rice. This spectacular sushi recipe combines thinly sliced tuna, salmon, and shrimp, arranged artfully on top of a tightly rolled nori sheet for a stunning “rainbow” effect. A balance of bold flavors and textures is achieved with the addition of Japanese mayonnaise and tangy pickled ginger, while traditional accompaniments like soy sauce and wasabi elevate every bite. Perfect for sushi enthusiasts and dinner party show-stoppers, this homemade Rainbow Sushi Roll is easier to make than it looks, thanks to detailed step-by-step instructions and just 45 minutes of prep time. Whether you're entertaining guests or treating yourself, this vibrant sushi roll is a feast for both the eyes and the palate.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cups Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 4 oz Fresh tuna
• 4 oz Fresh salmon
• 4 oz Cooked shrimp
• 1 whole Avocado
• 1 whole Cucumber
• 4 tablespoons Japanese mayonnaise
• 0 for serving Soy sauce
• 0 for serving Wasabi
• 0 for serving Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

Combine the rinsed rice with 2.5 cups of water in a rice cooker or pot. Cook according to instructions until rice is tender.

Step 3

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves.

Step 4

Once the rice is cooked, transfer it to a large bowl and gradually fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.

Step 5

Thinly slice the tuna, salmon, and cooked shrimp into pieces suitable for topping the sushi.

Step 6

Peel the avocado, remove the pit, and slice it thinly. Also, peel and slice the cucumber into long strips.

Step 7

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.

Step 8

Lay a sheet of nori on the mat, shiny side down.

Step 9

With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of nori uncovered at the top.

Step 10

Turn the nori sheet over so that the rice is facing down on the plastic wrapped mat.

Step 11

Arrange a strip of cucumber and a line of Japanese mayonnaise along the bottom edge of the nori.

Step 12

Roll the sushi tightly using the mat, pressing slightly to form a neat cylindrical shape.

Step 13

Unroll the mat and place slices of tuna, salmon, shrimp, and avocado across the top of the roll, alternating to create a rainbow effect.

Step 14

Place a piece of plastic wrap over the roll and gently press down with the bamboo mat to adhere the toppings.

Step 15

Remove the plastic wrap and use a sharp knife to slice the roll into 8 pieces, wiping the knife with a damp cloth between cuts.

Step 16

Serve the rainbow sushi rolls with soy sauce, wasabi, and pickled ginger.

Nutrition Facts

Serving size	1952.7 grams (1952.7g)

Amount per serving	% Daily Value*
Calories	1903

Total Fat 83.70g	107%
Saturated Fat 14.10g	71%
Polyunsaturated Fat 2.80g
Cholesterol 370mg	123%
Sodium 3547mg	154%
Total Carbohydrate 179.00g	65%
Dietary Fiber 16.50g	59%
Total Sugars 32.80g
Protein 96.20g	192%

Vitamin D 904IU	4519%
Calcium 260mg	20%
Iron 10mg	53%
Potassium 2635mg	56%

*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: 40.6%

Protein: 20.8%

Carbs: 38.6%