I love this recipe because it’s quick, beautiful, and packed with fresh flavors. It feels special enough for a date night or gathering, yet simple enough to make without stress. I also enjoy how customizable it is, allowing me to adjust toppings while still keeping that classic rainbow roll look.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Rainbow Rolls: ▢4 ½ ounces prepared sushi rice ▢2 to 4 thin slices sushi grade salmon,, raw and fresh ▢2 to 4 thin slices sushi grade tuna,, raw and fresh ▢1 avocado,, sliced thinly (the same thickness as the fish) ▢1 piece nori seaweed sheet ▢2 pieces imitation crabmeat ▢1 cucumber, peeled and sliced lengthwise ▢1 tablespoon sesame seeds, toasted
For Serving: ▢Soy sauce ▢Wasabi ▢Pickled ginger ▢Japanese mayonnaise
Directions
I begin by placing the nori sheet smooth side up on a bamboo sushi mat. I spread the sushi rice evenly over the nori, sprinkle it with sesame seeds, and then carefully flip the sheet so the rice faces down.
I arrange the imitation crabmeat and cucumber lengthwise along the bottom third of the nori. Holding the fillings in place, I roll the sushi tightly using the bamboo mat.
I slice the tuna, salmon, and avocado very thinly and arrange them across the top of the roll. Using the mat again, I gently roll so the toppings adhere to the rice.
With a very sharp knife, I slice the roll into six even pieces. I plate the sushi with a small amount of Japanese mayonnaise and serve it with soy sauce, wasabi, and pickled ginger.
Servings and Timing
I make this recipe to serve 2 people. Prep time takes about 25 minutes, and there is no cooking involved, making the total time roughly 25 minutes.
Variations
I sometimes add thin slices of mango for sweetness or swap imitation crab for cooked shrimp. When I want extra crunch, I sprinkle in tempura flakes before rolling. I also enjoy using spicy mayo instead of plain Japanese mayonnaise.
Storage/Reheating
I prefer eating rainbow rolls fresh, but if needed, I store them tightly wrapped in the refrigerator for up to one day. I don’t reheat sushi, and I always serve it chilled or at room temperature.
FAQs
Do I need sushi-grade fish?
I always use sushi-grade fish when preparing raw sushi for safety and quality.
Can I make this without raw fish?
I sometimes replace the fish with cooked shrimp or additional vegetables.
Why flip the nori so rice is on the outside?
I do this to create the classic inside-out rainbow roll style.
How do I keep the knife from sticking?
I wipe the knife with a damp cloth between cuts for clean slices.
Can I prepare the rice ahead of time?
I prepare it earlier the same day and keep it covered at room temperature.
What if I don’t have a bamboo mat?
I’ve used plastic wrap and gentle hand-rolling when needed.
How thin should the fish slices be?
I aim for very thin slices, about 0.1 inches, so they drape smoothly.
Can I add cream cheese?
I sometimes add a small amount inside the roll for extra richness.
Why use sesame seeds?
I like the nutty flavor and subtle crunch they add to the rice.
What’s the best way to serve rainbow rolls?
I serve them immediately with soy sauce, wasabi, and pickled ginger.
Conclusion
This rainbow roll sushi is a recipe I love making when I want something fresh, vibrant, and satisfying. I enjoy how it combines simple ingredients with beautiful presentation, making it a dish that feels both fun to prepare and rewarding to eat.
A fresh and colorful rainbow roll sushi made with sushi rice, imitation crab, cucumber, and topped with thin slices of salmon, tuna, and avocado for a light yet satisfying dish.
Ingredients
4½ ounces prepared sushi rice
2–4 thin slices sushi-grade salmon, raw
2–4 thin slices sushi-grade tuna, raw
1 avocado, thinly sliced
1 nori seaweed sheet
2 pieces imitation crabmeat
1 cucumber, peeled and sliced lengthwise
1 tablespoon sesame seeds, toasted
Soy sauce, for serving
Wasabi, for serving
Pickled ginger, for serving
Japanese mayonnaise, for serving
Instructions
Place the nori sheet smooth side up on a bamboo sushi mat.
Spread the sushi rice evenly over the nori and sprinkle with sesame seeds.
Flip the nori so the rice side faces down.
Arrange imitation crabmeat and cucumber lengthwise along the bottom third of the nori.
Using the bamboo mat, roll tightly to form a log.
Slice the salmon, tuna, and avocado very thinly.
Arrange the fish and avocado slices across the top of the roll.
Gently roll again with the mat so the toppings adhere to the rice.
Using a sharp knife, slice the roll into 6 even pieces.
Serve with Japanese mayonnaise, soy sauce, wasabi, and pickled ginger.
Notes
Always use sushi-grade fish when serving raw.
Use a very sharp knife wiped with a damp cloth for clean cuts.
