Go Back
–+ servings

Rainbow Roll

A classic rainbow roll is basically a California roll dressed up for the party. Topped with colorful slices of tuna, salmon, yellowtail, shrimp, and avocado. It’s fresh, vibrant, and much easier to make than it looks. Master this roll, and you’ll look like a pro sushi chef in no time!
Print Recipe Pin Recipe

VIDEO

Prep Time15 minutes
Total Time15 minutes
Course Sushi
Cuisine Japanese
Servings 1
Calories 287

EQUIPMENT

  • 1 Makisu Bamboo Rolling Mat
  • 1 Cutting board
  • 1 Knife
  • 1 Bowl For cold water to wet hands
  • Plastic wrap
  • 1 Serving plate

INGREDIENTS
 

  • ½ cup Sushi rice
  • 1 half sheet Nori Dried seaweed
  • ½ Avocado for top layer and inside roll
  • 4 inches Cucumber English or Japanese
  • 1-2 stick(s) Kanikama Imitation crab meat
  • 1 slice Maguro (tuna) Sushi grade
  • 1 slice Sake (salmon) Sushi grade
  • 1 slice Hamachi (yellowtail) Sushi grade
  • 1 piece Ebi (shrimp) Prepared for sushi
  • Wasabi
  • Pickled ginger
  • Soy sauce
  • Ikura (salmon roe) or Tobiko (flying fish roe) for garnish Optional

INSTRUCTIONS

Preparation

  • Gather all ingredients.
  • Peel the cucumber by using the katsuramuki technique to create a thin sheet and slice into thin strips, or simply cut into thicker sticks if preferred. Set aside.
  • Cut 6 thin slices from the ¼ avocado to layer on top of the roll.
  • Cut the remaining avocado into thicker strips for inside the roll. Set aside.
  • Prepare the fish by slicing one piece each of your chosen fish (tuna, salmon, yellowtail, shrimp). Each piece should be roughly ⅛-¼ inch thick and slightly smaller than a typical nigiri sushi slice. Set aside.

Preparing the Roll

  • Prepare the makisu (bamboo rolling mat) by wrapping it with plastic.
  • Lay the makisu down onto a cutting board with the bamboo sticks running horizontally.
  • Place a sheet of nori onto the makisu with the rough side up.
  • Wet both hands lightly and grab a ball of sushi rice about the size of an apple.
  • Spread it across evenly on the nori, making sure to get all the way to the edges and corners.
  • Flip the nori over so that the rice side is down. Leave about an inch of space from the bottom of the makisu to the bottom of the nori (this makes it easier to roll).

Adding Fillings

  • Place the avocado (thick cuts), cucumber, and kanikama across the center in a horizontal line.

Rolling

  • Lift the bottom end of the makisu with your thumbs while holding the fillings in place with your forefingers.
  • Bring the mat up and over the fillings until the nori wraps around them completely.
  • Pull the makisu from the top (far) end with one hand, while holding the roll in place with the other. This helps tighten the roll so the fillings don't fall out.
  • Continue rolling the mat until the nori overlaps onto itself, and then gently apply pressure from all sides using the makisu.
  • Press in on the ends of the roll to clean the edges.

Toppings

  • Starting at one end, place each slice of fish on top of the roll at a slight angle, leaving small gaps between each piece.
  • Place 2–3 thin avocado slices between each fish slice, adjusting as needed depending on size.
  • Lightly cover the roll with plastic wrap, leaving 3–4 inches of extra plastic extending from the top edge (this will help during cutting).
  • Use the makisu to gently press and shape the roll so the fish and avocado adhere evenly to the surface.

Cutting and Plating

  • Place roll onto the cutting board without the makisu.
  • Keep the plastic wrap on while cutting. Make sure to leave the top section of the plastic still intact so it can easily be removed in one piece.
  • Make sure knife is clean and wet it right before you start cutting.
  • Cut the roll right down the center in half first, and then each half into halves again, and now each quarter into halves again. This should total 8 even pieces.
  • Arrange the rolls neatly on a plate and add ikura, tobiko, or masago on top of each piece for garnish (optional).
  • Serve with some wasabi, pickled ginger, and soy sauce on the side.

NUTRITION

Calories: 287kcalCarbohydrates: 27gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 28mgSodium: 39mgPotassium: 645mgFiber: 8gSugar: 1gVitamin A: 237IUVitamin C: 11mgCalcium: 25mgIron: 1mg
Keyword Rainbow maki, Rainbow makizushi, Rainbow Roll, rainbow sushi roll
Tried this recipe?Let us know how it was!