Rainbow Roll Sushi

Why You’ll Love Rainbow Roll Sushi Recipe

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.