Description
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.
Serve immediately for best texture and flavor.
Rice should be at room temperature, not cold.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (3 pieces)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg
