INGREDIENTS 1 1 / 3 cups uncooked sushi rice 2 sheet of nori cut in half into 7 1 / 2 by 4 ” sheets 1 cucumber , sliced into four strips measuring 7 1 / 2 ” long and 1 / 2 ” wide 1 avocado , cut into 12 strips 1 fillet of hokkigai 1 fillet of salmon 1 fillet of tuna 4 pieces cooked shrimp , tail off 1 / 2 cup crab meat 1 1 / 2 Tbsp mayonnaise
METHOD 1 . Cook sushi rice according to directions on package . 2 . While rice is cooking , cut hokkigai , salmon and tuna into four uniform pieces , approximately 2 1 / 2 ” long and 1 / 2 ” wide . inthekitchen
3 . When cool , divide rice into four portions . 4 . Evenly spread a large handful of rice on a sheet of nori then flip over , with the rice side facing down on a sushi rolling mat covered with a layer of plastic wrap . 5 . Place cucumber strip in the centre . Place 1 / 4 of the mayonnaise and two pieces of avocado alongside the cucumber . Sprinkle 1 / 4 of the crab meat on top .
6 . Using the sushi rolling mat , tightly roll up all ingredients . 7 . Top roll with one piece each of salmon , tuna , shrimp , avocado and hokkigai . 8 . Place plastic wrap over the roll and press with sushi mat to curve fish around roll . 9 . Cut into 6 pieces and remove plastic wrap . 10 . Repeat for remaining 3 rolls .
Yield 4 rolls
Owner Sunny Chen Blüfish Crowd favourite rainbow roll showcases its best assets by flipping inside out and presenting four colourful varieties of seafood on a blanket of rice . Mild flavours make this a perfect roll for sushi fans transitioning to sashimi . Beauty tips for assembly : keeping the plastic wrap on the roll until after it is cut holds the ingredients together . ciao ! / oct / nov / two thousand twenty-one 15