Rainbow Roll

Rainbow Roll

Ingredients:120 g (4 oz) salmon sashimi120 g (4 oz) sea bass sashimi120 g (4 oz) tuna sashimi480 g (1 lb) cooked sushi rice20 g (1/2 oz) tobiko (flying fish roe)120 g (4 oz) avocado8 pieces asparagus (blanched and refreshed in ice)4 sheets nori seawed1 bunch chives (chopped)10 g (1/2 oz) wasabi20 g (3/4 oz) pickled…

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  • 120 g (4 oz) salmon sashimi
  • 120 g (4 oz) sea bass sashimi
  • 120 g (4 oz) tuna sashimi
  • 480 g (1 lb) cooked sushi rice
  • 20 g (1/2 oz) tobiko (flying fish roe)
  • 120 g (4 oz) avocado
  • 8 pieces asparagus (blanched and refreshed in ice)
  • 4 sheets nori seawed
  • 1 bunch chives (chopped)
  • 10 g (1/2 oz) wasabi
  • 20 g (3/4 oz) pickled ginger
  • 40 ml (1 1/2 oz) soy sauce


  1. Prepare sushi rice. (check my sushi rice recipe)
  2. Slice all the sashimi into 10g slices. Each slice should be about 2 to 3 mm thick. You should use a sharp sashimi knife to do this. Carefully lay the slices out on a tray, cover with cling film and keep in the fridge until ready to use.
  3. Place one sheet of nori on the work surface, spread 120g of cooked sushi rice onto the nori. spread it evenly. You will need to moisten your hands with a little water otherwise the sushi rice will stick all over your hands and you will have a big mess.
  4. Flip the nori over, with your finger spread a little wasabi paste onto the nori. Place 2 pieces of blanched asparagus on top of the nori. add 1 Tbsp of chopped chives. Roll it up.
  5. On top of the roll working from left to right place the sashimi slices one by one (alternating the colours…. i.e. a slice of tuna, then bass, next salmon and finely avocado. repeat the process until the roll is covered. For one rainbow roll in total I put (3 slice tuna, 3 slice bass, 3 slice salmon and 3 slice avocado.
  6. Using a bamboo sushi mat (wrapped in cling film),lightly press down on the sushi roll to form the shape.
  7. With a sharp sashimi knife, slice the roll into 8 pieces. decorate the top of the roll with tobiko (flying fish roe) serve with wasabi, pickled ginger and soy sauce.

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Seafood Recipes