Rainbow Sushi

  • 04 Mar - 10 Mar, 2023
  • Mag The Weekly
  • Cookery


· 2 cups sushi rice

· 2-3 nori sheets

· Salmon

· Tuna

· Sea base

· Avocado

· Cucumber

· Green onions


Make thin, even slices of the fishes. You can make long and wide slices, and use them to coat the entire roll – or smaller slices to coat only the top of the roll. Cut the cucumber into long thin sticks. It should be as thin as you want, and as long as a roll. The green onions should be chopped into onions or thinner. Cut the nori in half, and cover it with rice. Flip the nori for rolling, and lay the fillings on the nori. Use as much fillings as you want, as long as you can close the sushi roll. Lay the slices on top of the roll so that each topping takes ¼ of the roll length. Use a peeler to peel thin slices of the avocado, and lay them on the roll to cover the rest of it. Use a bamboo rolling mat wrapped with saran wrap tape, to tighten the toppings to the roll.