Rainbow Roll (Sushi) - what are the most popular dishes at chinese restaurant

Rainbow roll is one of the most popular sushi rolls.
This is definitely one of my favorite rolls! !
What's so special about this volume?
What's inside?
Is there anything special about the fish used?
No, not actually.
If there's nothing "special" about this sushi roll, then it's just a "basic California roll with some fish on it, right? WRONG!
Yes, it's just a California roll inside, no, no crazy fish or sauce used.
However, the marble and layered toppings of various fish and avocado make this roll very sacred.
Make 8 small pieces per roll, each with a unique flavor combination.
Like 8 rolls. in-1!
Who doesn't like variety? ! ? I sure do!
Although the process is quite time consuming, these color rolls are not hard to make and you will get a lot (8-10 rolls)
Try your best to eat sushi!
Preparation is definitely the most time consuming part of the whole "ability.
I suggest inviting a few friends over for sushi!
If you do something that is quite time consuming or bulky, like sushi or tamales, it's a good idea to have a "prep party.
Getting everyone to help will greatly reduce the preparation time and the conversation will make the preparation more enjoyable.
Also, this recipe will make 8-
So you might consider sharing unless you have a big belly!
You need: * have health problems eating raw fish.
Make sure to buy "sushi grade" fish or something immediately on board and capture/cut on the same day.
The shelf life of raw sushi is about 3 days at most, so be prepared to eat it all or throw it away!
Your best bet would be to invite some friends over to help you with your sushi!
Bring a party (with style)!
Pour your rice into a large bowl and cover it generously with water.
Turn the rice in a bowl and drain the milk. Repeat this 3-
5 times until the water is no longer cloudy when you stir the rice and drain it for the last time.
Add the washed rice to a medium sauce pan with 2 cups of water.
Boil the pan with high temperature.
After boiling, cover the lid, reduce the heat to the lowest temperature and let the rice cook for 15 minutes.
After 15 minutes, turn off the heating completely and let the rice steam for another 10 minutes.
You can prepare rice seasoning when cooking rice.
Mix rice vinegar, sugar and salt in a small bowl until it is dissolved.
After steaming the rice, put it in a large bowl.
Add your seasoning and stir until it is completely mixed.
Spread the rice on the pan and cool to room temperature.
Take the cucumber and peel it. Make 1-
2 pieces of cucumber on the right.
What you want is a thin slice that can be cut.
Don't cut too deep. you don't want seeds.
Once you hit the seed, rotate the cucumber and let the flat side repeat down.
Keep doing this until you have about 8 slices of slices with a square center full of seeds left.
Take every piece away.
Cut it into small strips. )
Put the strap on the plate and put it aside.
Cut avacados in half and take out the seeds.
Take a spoon and carefully slide between the skin and the meat.
Place the spoon around the whole avocado and remove the pulp.
Repeat with the remaining half.
Put avacados aside until you are ready to assemble. Do not pre-
Slice Avacados.
You will have a hard time picking them back after you put them down.
They also turn brown faster if sliced.
Take a crab and peel it down carefully.
It starts like a string of cheese.
If the piece you peel is too big, you can peel the piece more.
Carefully place the strings on top of each other for easy assembly later.
This is a very tedious and time consuming process.
A glass of wine (or some sake! )
A good conversation will help you get through it, though.
Next, make sure your knife is very sharp.
I always grind the knife before I cut the fish.
Take your fish, hold the knife with a 45 degree angle and cut into slices.
You want to start with the bottom of the knife, pull it to you and finish the slice with the tip of the knife at a time.
Don't look back and forth or you will ruin the fish.
This is not the easiest way to do it, so don't get upset if you mess up something (
Don't throw them out! ! )
You can piece them together and once it's pressed into a roll you won't really know you screwed up.
Put each piece on the plate and put it aside.
Repeat this step with all your fish. You want 15-
20 fish each.
Salmon and tuna are two major fish species on rainbow rolls.
I chose to use bass as my third fish for color contrast, but you can use shrimp or other types of fish if you want.
Carefully remove a nori from the package and cut it in half.
Because nori is rather fragile, be sure to be gentle.
Place one of the half sheets horizontally on the cutting board with the shiny side down.
Wet your hand a little, sprinkle 1/3-
There are 1/2 cups of rice on the Nori sheet.
Press the rice evenly spread in nori and Moisten your hands as needed.
Flip nori carefully so the rice is at the bottom.
Fill your volume by adding 3-start
There are 4 cucumbers in the middle of the whole roll.
Next, add a pinch of crab silk to the cucumber.
With avacado in hand, cut 2 pieces carefully and put them on the crab.
Slowly begin to roll nori tightly from your side and from the ingredients.
You can push the filling of the tight roll with your fingertips.
Now the rice will be outside the roll.
Add a fish diagonally to the left side of the roll.
You should show the rice in the top left corner of the roll (
We will fix it later! )
Add another fish diagonally on the roll to the right of the first block.
Repeat this with the third fish and continue to put the fish in the mode.
Finally, I covered my roll with 2 tuna, 2 bass and 1 salmon.
Cut a small piece of avacado, slide the avacado to the right by slightly lifting the slice, and place it between the first two fish.
Repeat between each piece of fish, put a small piece of avacado in the top left corner of the roll, raise the fish again and put it below.
It looks a bit confusing and uneven at this point, so don't worry if it's a bit sloppy!
Take a plastic wrap and put it on the whole roll.
Press it tightly on the roll with your hand to remove any air.
Place the sushi mat on the roll, apply uniform pressure on the top and side, stick the fish to the rice and shape the roll.
You can achieve this by gently pressing and squeezing both sides of the roll at the same time.
Start with a small amount of pressure first, then remove the mat to look at the roll.
The fish will settle in the rice and avacado will smooth the rice.
If the fish is not completely flat and smooth, replace the mat and increase the pressure.
Once you have a feel for it, you will know how much pressure you need to use.
When the volume is formed correctly, it should look similar to the last picture.
Repeat roll assembly part 1 and roll Assembly Part 2 with remaining nori, rice and fish/filling.
You should do 8-
Roll out all the ingredients.
Open the plastic wrap and cut the roll in half.
Use the same cutting method as the fish, starting at the bottom of the knife, draw it to you with the tip of the knife to finish the slice.
Wipe the blade with a damp cloth, then cut each half into two halves to form 4 segments and wipe the blade between slices.
Cut each of the 4 parts in half again and get 8 equal-sized parts.
Make sure to wipe the knife between each cut with a damp cloth.
The rice is super sticky and you won't get good slices if you don't wipe and moisturize the blade.
Repeat the cutting process using additional rollers.
Remove the cling film, place a roll slice on a rectangular board, or place a multi-roll slice on a larger board.
You want to stagger the slices a little, show the top of its rainbow and show the beautiful filling.
Decorate with pickled ginger, mustard paste and edible flowers.
Eat with soy sauce and be sure to enjoy it!
You should get it after all the tedious work!
Once the first one hits your mouth, you'll know it's all worth it!
Bring a sake bomb!
I can't wait to plan the next "sushi night" with my friends "(
I just had one! ! )
I encourage you to have your own "sushi night" and vote for this guide in slow food and rainbow competitions! !