Name: Rainbow Roll Sushi Recipe
Prep time: 15 min
Cook time: 0
Total time: 15 min
Yield: 1
Cuisine: J
Ingredients: ¾ cup cooked and seasoned with sushi vinegar sushi rice; 1 piece nori seaweed; 3 pieces imitation crab surimi; 3 slices avocado; sliced lengthwise preferred number of cucumber slices; 2 slices raw, rectangular sashimi grade salmon; 2 slices rectangular sashimi grade tuna; 2 slices sashimi grade yellowtail; 2 slices rectangular avocado

How To Make Rainbow Roll Sushi

Make a colorful array of sushi with this rainbow roll sushi recipe. Made with salmon, imitation crab, avocado slices, and fresh cucumber for a vibrant dish.

Prep: 15 mins

Total: 15 mins

Serves:

Ingredients

¾ cup sushi rice, cooked and seasoned with sushi vinegar
1 piece nori seaweed

For Filling:

3 pieces surimi, imitation crab
3 slices avocado
preferred number of cucumber slices, sliced lengthwise

For Topping:

2 slices sashimi grade salmon, raw, rectangular
2 slices sashimi grade tuna, rectangular
2 slices sashimi grade yellowtail
2 slices avocado, rectangular

Instructions

Cut the nori sheet into half.
Place a plastic wrap over the sushi mat and put the cut nori sheet on the mat. With wet hands spread cooked rice over the nori evenly. Reserve 2 tablespoons of rice.
Flip the nori so that rice is facing down and spread the remaining rice over the nori sheet.
Add the imitation crab horizontally to the center. Cut the seafood stick if needed to make it fit properly. Arrange the avocado and cucumber the same way.
Roll the sushi with the sushi mat using both hands. Lightly press down while rolling the sushi to make a tight and firm roll. Keep rolling until the ends meet. Remove plastic wrap.
Arrange the salmon, yellowtail, tuna, and avocado on top of the sushi roll. Start with arranging the avocado slices on the roll. Then overlap the avocadoes with sashimi in this order: salmon, yellowtail, and then tuna.
place plastic wrap over sushi roll and cover with sushi mat. Gently squeeze to shape sushi roll.
Transfer the sushi to a cutting board and cut it into 8 equal-sized portions.
Serve with soy sauce, wasabi, and Japanese ginger slices on the side.

Nutrition

Sugar: 5g
:
Calcium: 110mg
Calories: 1743kcal
Carbohydrates: 177g
Cholesterol: 22mg
Fat: 111g
Fiber: 53g
Iron: 7mg
Monounsaturated Fat: 73g
Polyunsaturated Fat: 15g
Potassium: 3857mg
Protein: 32g
Saturated Fat: 16g
Sodium: 97mg
Vitamin A: 1234IU
Vitamin C: 75mg

Nutrition Disclaimer

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