Rainbow Roll
🛒 Ingredients
- Seasoned Sushi Rice 100 g · 130 kcal
- Nori (seaweed sheet) 3 g · 10 kcal
- Avocado 30 g · 48 kcal
- Cucumber 20 g · 3 kcal
- Krab Stick (imitation crab meat) 30 g · 28 kcal
- Sashimi-grade Tuna 20 g · 26 kcal
- Sashimi-grade Salmon 20 g · 40 kcal
- Sashimi-grade Yellowtail (Hamachi) 20 g · 50 kcal
👨🍳 Instructions
- Lay a sheet of nori rough side up on a bamboo rolling mat, then spread a thin, even layer of seasoned sushi rice over it, leaving a small strip bare at the top edge.
- Carefully flip the nori and rice so the rice side is facing down on the mat, then arrange the krab stick, avocado, and cucumber strips horizontally across the center of the nori.
- Using the bamboo mat, roll the sushi tightly from the bottom edge upwards, ensuring the fillings are compressed and the roll is firm.
- Arrange the thinly sliced tuna, salmon, and yellowtail over the top of the rolled sushi, alternating colors for a rainbow effect.
- Gently press the fish onto the roll using the bamboo mat or plastic wrap, then carefully slice the roll into 8 equal pieces with a sharp, wet knife.
