INGREDIENTS

  • 1 ea. Alaskan California roll
  • 2 ea. Tuna slices (.4 oz. each slice)
  • 2 ea. Hamachi slices (.4 oz. each slice)
  • 2 ea. Salmon slices (.4 oz. each slice)
  • .2 oz. Wasabi
  • .3 oz. Pickled Ginger
For the Alaskan California Roll:
  • 1/2 ea. Nori Sheet
  • 4 oz. Sushi Rice
  • 1 oz. Avocado
  • 1/2 tsp. Sesame Seeds
  • 1/2 oz. Cucumber, buttons
  • 2 oz. Snow Crab Meat (picked)
  • 1 oz. Japanese mayo

GUIDE / INSTRUCTIONS

For the Rainbow Roll:
  • Lay the nori on a chopping board. Evenly spread the rice over the nori.  Sprinkled with toasted sesame seeds. Now turn the rice and nori over. Place the crab in the center of the nori.  Squeeze the Japanese mayo alongside the crab.  Place the cut vegetables in the center of the nori. Roll keeping the nori on the inside and the rice on the outside.
  • Slice the fish as per sashimi and lay it on top of the Alaskan California roll.  Place the fish on top of the roll. Use plastic wrap to press the roll and form a nice shape.  Make sure to separate the similar colors to get a nice rainbow effect.  Slice the roll in 8 even pieces.
  • Present.  Garnish with wasabi and ginger.

A Rainbow Roll is a type of uramaki sushi, similar to a California roll, but with a topping of colorful slices of raw fish like tuna, salmon, and yellowtail, often including avocado, and sometimes shrimp, creating a visually appealing, colorful dish.

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