COOKING TIME
Total: 40 - 50 minutes
Sushi Rice: 30 - 40 minutes
Prep (Spicy Tuna): 5 - 10 minutes
Rolling: 5 minutes
Although the California Roll is typically used as the base for the Rainbow Roll, here's a delightful variation that uses Spicy Tuna instead. At the first restaurant I worked at, we offered customers the choice of California or Spicy Tuna as the base for the Rainbow Roll. I'm unsure why many sushi establishments don't provide this option, as the Spicy Tuna-based Rainbow Roll is truly spectacular. You can also consider substituting the Spicy Tuna with Spicy Salmon or Spicy Yellowtail for added variety.
For the fish to place outside, any combination of fish is fine. Tuna, Salmon Hamachi and white fish like Tai or Hirame are mostly used because they are widely available. For Rainbow, there is not rule as to which fish you must use to place on top. Use whatever you like and available.
INGREDIENTS:
Sushi Rice (recipe here)
Nori/Seaweed
Spicy Tuna
5–6 Fish slices, 2–3 variety
8–10 Avocado slices
Cucumber, Julienned
Sesame Seeds
INSTRUCTIONS:
Make a Spicy Tuna Roll (recipe here)
Place fish slices on top of the roll
Place plastic wrap or parchment paper over the fish on the roll; using Makisu, gently squeeze the whole roll so that the ingredients on the top sticks to the roll.
Remove the Makisu, keeping the plastic, cut into 8 pieces, and serve.