🍣 Rainbow Roll
A rainbow roll is an inside-out sushi roll filled with crab and avocado, then draped with alternating slices of raw fish such as tuna, salmon and yellowtail plus avocado. The colourful topping gives the roll its name. It is cut into eight pieces and served with pickled ginger and wasabi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 2 nori sheets
- 100 g crab meat
- 1 avocado, sliced
- 200 g assorted sashimi-grade fish (tuna, salmon, yellowtail), thinly sliced
- Pickled ginger, wasabi
Method
- Cook the rice, then fold in vinegar, sugar and a pinch of salt; cool to room temperature.
- Spread rice over a nori sheet, flip it on a mat lined with film, and lay crab and some avocado along the centre.
- Roll tightly.
- Lay alternating fish and avocado slices diagonally over the roll and press gently with the mat.
- Slice into 8 pieces with a wet knife; serve with ginger and wasabi.
How to make it lighter
- One roll of 8 pieces makes a full portion; add a green salad on the side.
- Use less sugar in the rice seasoning.
- Choose more lean fish like tuna and fewer avocado slices.
History
The rainbow roll is an American sushi creation built on the California roll, and it is a fixture of sushi restaurant menus in North America and beyond.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →