Rainbow Sushi Roll Recipe with Sriracha Mayo

How to make it

1. Wash the sushi rice: Place sushi rice in a large bowl and fill to just above the rice with cold water. Stir quickly and drain within 10-15 seconds, massage the rice gently with your hands, and fill the bowl with water again until it just covers the rice. Repeat this process three times. This will gently wash the rice without losing too much of its flavor.

2. Cook the sushi rice: Transfer rice to a saucepan and add your 2 cups of water. Bring to a boil, then cover and set the heat to low. Cook for about 15 minutes until the rice absorbs the water, then let stand covered for 10 minutes.

3. Season the sushi rice: While the rice cooks and stands, dissolve the sugar into the Lee Kum Kee Seasoned Rice Vinegar. This can be done in a small pan or a microwave. Once the rice is ready, transfer it to a large baking dish or bowl. Drizzle with half of the vinegar and sugar mixture then fold carefully with a rice paddle to break up clumps. Taste and check for seasoning and repeat if more vinegar and sugar is desired. Once seasoned, cover with a damp towel and let cool, about 15 minutes.

4. Prepare the fillings and toppings: While the sushi rice cools, cut the cucumber into thin matchsticks. Split the avocado in half, cutting one half into 1/8-inch thick slices for topping, and the other half into ¼-inch thick slices for filling the sushi roll. Repeat with the filets of sushi-grade ahi tuna and salmon, using half for the filling (1/4-inch thick) and half for the topping (1/8-inch thick). Be sure to slice the fish across the grain.

5. Assemble the sushi rolls: Wrap a sushi bamboo mat (9 ½-inch wide) with plastic wrap and prepare a bowl of warm water. Place 1 nori sheet smooth side up on the bamboo mat and dab your fingers in the warm water. Grab a handful (about 4 ounces) of cooled sushi rice and spread evenly across the nori. Lay down 2-3 ¼-inch slices each of salmon and tuna, along with a couple of slices of avocado and a scattering of the cucumber match sticks. They should be arranged lengthwise around the bottom third of the roll.

    

   Lift and roll the bamboo mat so the nori and rice roll over the filling, then tuck into the filling to start forming the roll. Repeat and quarter-turn until the sushi roll is fully formed. Remove from the mat and dress with the 1/8-inch thick slices of salmon, tuna, and avocado, alternating to give the appearance of a rainbow-like arrangement. Repeat for each sushi roll.

6. Cut and Serve: Use a very sharp knife to cut each roll into 6-8 pieces, wiping between cuts as needed to prevent sticking. Drizzle Lee Kum Kee Sriracha Mayo on top and serve with additional on the side as desired for dipping.

    

   For more sriracha mayo recipes and where to find Lee Kum Kee Sriracha Mayo near you, check out our Sriracha page!