Rainbow Roll

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.

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.
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