Rainbow Roll Sushi

From Chef Joe Kim of 5 Fusion & Sushi Bar


2.25 cups rice

2.25 cups water

5 Tbs rice vinegar

1.5 tsp sea salt

2 Tbs sugar

1 sheet yakinori (toasted seaweed)

2 to 3 cucumber sticks


Sushi mat


Plastic wrap

5 to 6 oz of sashimi grade fish (salmon, tuna, etc)

avocado slices


Rinse rice many times under water until water runs clear. Let rice stand under the grains become white instead of clear. Put equal parts rice and water into rice cooker and cook according to directions.

When rice is cooked, spread onto cookie sheet and whisk together rice vinegar, salt and sugar and pour over. Mix until each grain is coated and let rest.

Start with the seaweed sheet and spread baseball size of rice on top. Sprinkle with sesame seeds. Put nori onto sushi mat, covered in saran wrap, rice-side up. Add cucumber sticks. Roll up tightly then press together with mat, gently. Flip roll over and press with mat on the other side.

Cut thin slices of sashimi-grade fish of your choosing as well as thin slices of avocado. Place fish on top of roll with avocado. Put saran wrap over roll and press together with mat, gently. Then cut into halves until you have eight pieces.

Serve with wasabi and pickled ginger slices.

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