Rainbow Roll Sushi
Prepared with salmon, tuna, avocado, and cucumber, this delicious Rainbow Roll is simple, scrumptious, and easy to create in your own kitchen!
Servings: 2
Ingredients
For the Rainbow Rolls:
- 4 ½ ounces prepared sushi rice
- 2 to 4 thin slices sushi grade salmon, raw and fresh
- 2 to 4 thin slices sushi grade tuna, raw and fresh
- 1 avocado, sliced thinly (the same thickness as the fish)
- 1 piece nori seaweed sheet
- 2 pieces imitation crabmeat
- 1 cucumber peeled and sliced lengthwise
- 1 tablespoon sesame seeds toasted
For Serving:
- Soy sauce
- Wasabi
- Pickled ginger
- Japanese mayonnaise
Instructions
- On your work surface, lay a sheet of nori seaweed smooth side up, on a bamboo sushi mat.
- Spread the rice evenly over the nori, sprinkle with sesame seeds, and then turn over the nori sheet so that the rice is now on the bottom.
- Place the imitation crab meat lengthwise, along with the cucumber slices, toward the bottom third of the roll.
- Place your thumbs on the sides of the bamboo mat closest to you, and your fingers on the toppings to hold them in place. Roll it up.
- Prep your tuna, salmon, and avocado by slicing them thinly (0.1 inches). Arrange them on top of the sushi roll.
- Using the bamboo mat, gently roll the toppings onto the sushi roll.
- Using a very sharp knife, cut the sushi roll into 6 pieces.
- Arrange the sushi pieces on a serving plate with a very small amount of Japanese mayonnaise.
- Serve with soy sauce, wasabi, and pickled ginger.
Nutrition
Calories: 353kcal | Carbohydrates: 26g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 34mg | Sodium: 53mg | Potassium: 1020mg | Fiber: 9g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 2mg
