Rainbow Roll

Name: Rainbow Roll
Cuisine: Japanese
Ingredients: 2 to 3 tablespoons (30 to 45 ml) rice vinegar; ⅓ ounce (10 g) sashimi-grade tuna; ⅓ ounce (10 g) sashimi-grade salmon; 1 nori sheet, halved widthwise; 1 cup (200 g) freshly made Sushi Rice; 1 avocado, pitted, peeled, and halved, then cut into ½-inch (1-cm) slices; 1 Japanese cucumber, thinly sliced lengthwise into match-sticks; Soy sauce, for serving; Wasabi powder mixed with water to form a paste, for serving; Wasabi powder mixed with water to form a paste, for serving; Wasabi powder mixed with water to form a paste, for serving

Preparation info

Makes
2
rolls

Difficulty
Easy

Appears in

Sushi Master

By Nick Sakagami

Published 2019

About

This is a pretty roll that is also healthy. A beautiful way to upcycle a variety of fish discards.

Ingredients

1 cup (240 ml) water
2 to 3 tablespoons (30 to 45

Asia
Japan
Fish course
Starter
Pescatarian

Method

In a small bowl, make the vinegar water for dipping your hands by combining the water and 2 to 3 tablespoons (30 to 45 ml) of rice vinegar.
Thinly slice the tuna and salmon at a sharp angle to maximize the size of the slices.
Open a makisu (bamboo rolling mat) and place a piece of plastic wrap, slightly larger than the nori sheet, on it. Place the hal