Make Vibrant and Delicious Rainbow Sushi Rolls
Melt-in-Your-Mouth Bliss: Rainbow Sushi Rolls!
Introducing the Rainbow Sushi Roll recipe, a delight for both the eyes and the palate! Its vibrant appearance and melt-in-your-mouth texture will fill your mouth with happiness. Enjoy this exquisite roll at home for a special occasion!
Roll Ingredients- 1/2 cup cooked sushi rice, warm
- 1 sheet roasted sushi nori (seaweed)
- Cooked sushi shrimp
- Smoked salmon slices
- 4-5 slices of ripe avocado
- Fresh tobiko (flying fish roe)
- Tender sprouts (like kaiware)
- A touch of wasabi (to taste)
Crab Stick Salad Ingredients- 3 sticks imitation crab meat (e.g., surimi)
- 1/3 cup finely minced celery
- 1/3 cup finely minced onion (soaked in cold water and drained to remove sharpness)
- 1 tablespoon mayonnaise
- 1/4 ripe avocado (diced small)
- 1/4 cucumber (seeds removed and diced small)
- 1 strip pickled daikon radish (cut small)
Flavorful Balsamic Sauce- 1/4 cup balsamic vinegar
- 1 cup grape juice (or grape concentrate)
- 1 tablespoon sugar
- 3 sticks imitation crab meat (e.g., surimi)
- 1/3 cup finely minced celery
- 1/3 cup finely minced onion (soaked in cold water and drained to remove sharpness)
- 1 tablespoon mayonnaise
- 1/4 ripe avocado (diced small)
- 1/4 cucumber (seeds removed and diced small)
- 1 strip pickled daikon radish (cut small)
Flavorful Balsamic Sauce- 1/4 cup balsamic vinegar
- 1 cup grape juice (or grape concentrate)
- 1 tablespoon sugar
Cooking Instructions
Step 1
First, let’s prepare the crab stick salad. Gently shred the imitation crab meat along its natural fibers. Finely mince the celery and onion, then thoroughly squeeze out any excess water (this prevents the roll from becoming soggy). In a bowl, combine the squeezed vegetables and shredded crab meat, then mix well with mayonnaise until creamy.
Step 2
For the avocado inside the roll, cut it in half, remove the pit, peel it, and then slice it lengthwise into pieces about 0.5 cm thick. For the cucumber, cut away the seedy core and then julienne it into thin strips, suitable for rolling.
Step 3
For the avocado topping, peel and thinly slice it. Thaw and prepare the cooked sushi shrimp, and have your smoked salmon slices ready.
Step 4
Cover your bamboo sushi mat (makisu) with plastic wrap. Place the roasted nori sheet on top, shiny side down. Spread about 1/2 cup of warm sushi rice evenly over the nori, using your hands lightly moistened with water to avoid mashing the rice. Ensure the rice covers the nori completely. Once the rice is spread, carefully flip the nori over so the rice side is down and the rough side of the nori is facing up. This is key for a well-rolled sushi.
Step 5
Now, let’s roll! On the rice-covered nori, place a line of the prepared crab stick salad. Layer the thinly sliced avocado, julienned cucumber, and diced pickled daikon radish over the salad. Using the bamboo mat, gently but firmly roll the sushi, ensuring the fillings stay inside and the roll is compact but not crushed. Once rolled, lightly brush the outside with wasabi. Arrange the cooked shrimp, smoked salmon, and remaining avocado slices decoratively over the top, overlapping them slightly. Wrap the roll again with plastic wrap to help it hold its shape, then use the bamboo mat to gently press and shape the toppings neatly. While still wrapped, carefully slice the roll into 8 equal pieces using a sharp knife. Transfer the sushi rolls to a serving plate, remove the plastic wrap, and garnish with fresh tobiko and sprouts for a beautiful presentation. Drizzle with the prepared balsamic sauce. To make the sauce, combine balsamic vinegar, grape juice, and sugar in a saucepan. Simmer over medium-low heat until the sauce reduces by half, becoming slightly thickened (about 5-10 minutes).
