icons-updated Wine Wheelchair Patio Download2 Download World Phone2 Pinterest Map Close Inbox Arrow Email Phone Facebook Instagram Twitter Search
All Recipes, , ,

Rainbow Roll

Owner Sunny Chen,


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.


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 


  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


This chic sushi spot in Winnipeg’s theatre district offers a small menu packed with fusion-inspired signature and starter plates. White truffle tuna carpaccio is heavenly. The sleek sushi menu serves…

Read More