Rainbow Sushi Roll

posted: 06/30/10
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Rainbow Sushi Roll

Take Home Chef, Episode 84: Asia's Menu


  • Two 8x7-inch/20x18-cm dried nori sheets
  • 2 cups/180 g Sushi Rice
  • 6 cooked, peeled de-veined sweet shrimp (ebi), butterflied
  • 1 tablespoon/15 g spicy mayonnaise for sushi, plus more for garnish
  • 3 teaspoons/about 12 g flying fish roe (tobiko)
  • 1/4 Japanese cucumber, peeled, seeded, cut lengthwise into thin strips
  • 4 very thin asparagus spears, steamed, cooled
  • Pinch of wasabi paste
  • Four 3 1/2 x1-inch/9x2.5-cm diagonal slices sashimi-grade ahi tuna (about 5 ounces/140 g total)
  • Four 3 1/2 x1-inch/9x2.5-cm diagonal slices sashimi-grade yellowtail (hamachi) (about 5 ounces/140 g total)
  • Four 3 1/2 x1-inch/9x2.5-cm diagonal slices sashimi-grade salmon (about 5 ounces/140 g total)
  • 1/4 large ripe avocado, pitted, peeled, cut into 8 very thin slices
  • Hot chili sauce (such as Sriracha), for serving


  1. Place 1 nori sheet shiny side down on a work surface with one long side positioned closest to you. Using moistened hands, spread 1 cup/90 g of rice in an even layer over the nori sheet, leaving a 1/2-inch/1-cm border on the top long side.
  2. Turn the rice-covered nori sheet over onto a sheet of plastic wrap with the same long side positioned closest to you. Toss the shrimp, 1 tablespoon/about 15 g spicy mayonnaise and 1 teaspoon/about 4 g of fish roe in a small bowl to coat. Arrange 3 shrimp horizontally over the middle of the nori.
  3. Place half of the cucumber and asparagus over the shrimp. Lift the edge of the plastic wrap closest to you and roll up the rice-covered nori away from you to enclose the filling, pressing gently on the plastic to form a tight roll.
  4. Place a bamboo sushi mat over the roll and plastic wrap, hold the mat in position and press to make the roll firm. Lift the top of the mat and roll so that the bare strip of nori seals the roll. Make sure the roll is completely closed.
  5. Open the mat and move the roll so one end of it is flush with one long edge of the mat. Roll the mat then pat fingers against the end of the mat to make the end straight. Repeat with other end. Press the entire roll once more with the mat to shape it into a circle.
  6. Remove the mat and plastic wrap, and place the sushi roll on the work surface. With a finger, spread a thin line of wasabi evenly across the top of sushi roll.
  7. Starting at the left end of the roll, lay the fish and avocado slices over the roll, slightly overlapping, in the following sequence: ahi tuna, avocado, yellowtail, avocado, salmon, avocado, ahi tuna, avocado, yellowtail, avocado, salmon.
  8. Cover the sushi roll with plastic wrap and roll with the sushi mat to wrap the fish and avocado securely around the sushi roll. Remove the mat and plastic wrap.
  9. Repeat to make 2 rolls total. Using a large, very sharp knife, cut each roll crosswise into 6 to 8 slices, cutting gently so they retain their shape. Place a little of the remaining fish roe over each slice of sushi and serve with a drizzle of hot chili sauce and the remaining spicy mayo.
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