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Rainbow Sushi Rolls

Girl Versus Dough Recipe by

Rainbow Sushi Rolls

Taste the rainbow... California roll-style. YUM. 3 rolls (about 18-20 pieces)

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  • Prep Time 25 min
  • Total Time 35 min
  • Servings 0

Rainbow Sushi Rolls  

As prepared by Girl Versus Dough

There are two types of people in the world: Those who love sushi and those who don’t because they haven’t tried good sushi yet.


I’m firmly in the former crowd (sushi is officially one of my favorite things about life), but I wasn’t always – in fact, the first time I tried a California roll, at a swanky, upscale Japanese restaurant, one of those where it’s eerily quiet and everyone’s dressed up all business casual trendy-like, I gagged on it LOUDLY and spit it out right.on.my.plate. Then I ran to the bathroom and died.

Thankfully, sushi and I are on much better terms now, and while I’ve never shown my face again in that swanky Japanese restaurant, I’m able to get my sushi fix plenty of other places – including my own kitchen. It’s true! It’s one of the easiest (and tastiest) things you’ll ever make at home.

But these rolls aren’t just any rolls, as you may have gathered. Oh no. That’s not how we do on the Tablespoon. These are Rainbow Sushi Rolls, ladies and gents. We’ve got rainbow-colored rice all rolled up in these babies. So not only can you impress your friends by making homemade sushi, you can blow their MINDS when they see that it’s all rainbow-fied. BAM.

Let’s get rolling!

 

Ingredients for Rainbow Sushi Rolls

First, get your ingredients ready to roll (get it? I crack myself up). It’s best to prepare everything ahead of time when you’re making sushi so you don’t get hung up on slicing the filling ingredients n’ stuff when you could use all that energy to focus on making the perfect roll (but don’t worry – it’s not that complicated anyway!).

 

Preparing sushi rice

Prepare the sushi rice according to package directions (you can find it in the Asian section of most grocery stores), then add a simple mixture of rice vinegar, sugar and salt to the rice to bring it to official sushi-rice status.

 

Adding a few drops of food coloring to rice

Divide the rice into four resealable plastic bags and add a few drops of food coloring to each one.

 

Working color into the rice

Reseal the bag and using your fingers, carefully incorporate the color into the rice. Sushi rice is tres delicate, so now’s not the time to take out your aggression. Be gentle and the rice will be your friend.

 

Color soaking into rice in bags

Let the rice hang in the bags for a few minutes to fully absorb the food coloring…

 

Rainbow rice in bowl

Then fold it all together in a large bowl (alternatively, you can leave the rice separate and layer it on the nori for more of an actual “rainbow” effect rather than the tie-dye situation we’ve got going on here. Up to you).

 

Rainbow rice on nori

Place a sheet of nori, a.k.a. roasted seaweed (sounds weird, tastes amazing) on top of a sheet of plastic wrap on top of a bamboo sushi mat. Wet your fingers and press about a cup of the rainbow rice on top of the nori, leaving a border around the edges.

 

Adding fillings to the roll

Time to add the fillings! I’ve got imitation crab, carrots and avocados going on here, but feel free to use whatever you fancy – cucumber, bell pepper, salmon, cream cheese, etc.

 

Completed rainbow sushi roll

Carefully roll up the nori, pulling the plastic wrap away from you with one hand and pulling the rolled up bamboo mat firmly toward you to tighten the roll. Use a little bit of water to seal the edge of the nori.

 

Sliced rainbow sushi roll

Slice the roll using a very sharp, clean knife.

 

Rainbow Sushi Rolls, ready to eat

DOODZ, you just made sushi! This is exciting!

 

Closeup of finished Rainbow Sushi Rolls

Serve the rolls immediately. Watch them disappear. Be prepared to feel the urge to make homemade rainbow sushi again and again.

 



Stephanie (aka Girl Versus Dough) is probably in a sushi roll coma somewhere. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Rainbow Sushi Rolls

Ingredients

1
cup uncooked sushi rice
2
tablespoons rice vinegar
1 1/2
tablespoons granulated sugar
pinch
of salt
food
coloring (red, blue, green, yellow)
3
sheets nori (roasted seaweed)
1/2
of an avocado, sliced into 6 slices
6
matchstick strips of carrots
3
pieces leg-style imitation crab, sliced in half lengthwise

Directions

  • 1 Cook sushi rice according to package directions.
  • 2 Combine rice vinegar, sugar and salt in a small bowl. Microwave 30 seconds, then pour warm mixture into cooked rice. Fold mixture into rice until incorporated.
  • 3 Divide rice among four resealable plastic food storage bags. Add about 10 drops of food coloring to each one (red in one, blue in another, etc). Seal bag and carefully use fingers to incorporate color into rice. Open bag and let rice sit a few minutes to absorb color.
  • 4 Carefully fold colored rice together in a large bowl (OR, leave separate and arrange on nori in layers). Place one sheet of nori on top of a sheet of plastic wrap on top of a bamboo sushi mat. Wet fingers and top nori with a third of the rice mixture. Carefully press rice into a flat, even rectangle leaving a 1-inch border around the edges.
  • 5 Place two strips of avocado, carrot and imitation crab along the bottom third of the rice/nori. Carefully roll up nori in the plastic wrap and sushi mat, pulling plastic wrap away from you with one hand while pulling rolled sushi mat toward you with the other hand to tighten the roll.
  • 6 When roll is fully rolled, use a little water to seal the edge of the nori.
  • 7 Use a very sharp knife to slice roll into 3/4-inch thick slices, cleaning knife between cuts.
  • 8 Repeat steps 4-7 with remaining rice, nori and filling.
  • 9 Arrange sushi on a plate and serve.
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