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Recipe card
IngredientsMethod
🇬🇧 United KingdomEpic Sushi

🌈 Saucy Rainbow Roll

An inside-out roll topped with overlapping salmon and avo, drizzled with teriyaki and sriracha mayo.

FishGlutenEggSoy

Videos

Saucy Rainbow Roll

Pre-rolling sushi

How to cook sushi rice

How to sharpen your sushi knife

How to use the blow torch

How to sauce our sushi

How to fillet a salmon

How to roll and plate saucy rainbow rolls

Ingredients

  • •½ Sheet nori
  • •120g Sushi rice
  • •30g Salmon for inside
  • •25g Avocado for inside
  • •15g Cucumber for inside
  • •30g Salmon for outside
  • •15g Avocado for outside
  • •15ml Teriyaki Sauce
  • •15ml Sriracha Mayo
  • •For 4pc halve the recipe

Garnish

  • •5g Wasabi
  • •10g Ginger
  • •1g Pickled onion

Plating

Small coloured plate

Plate

Tips

  • •Dipping your knife in Tezu helps you make cleaner cuts through the sushi rolls.

Notes

  • •Take away: Large Sushi container

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat
  • 2 x Squeezy bottles

Method

  1. 1Spread the rice onto the rough side of the Nori.
  2. 2Turn the nori with the rice over.
  3. 3Place the fillings in the middle on top of the nori.
  4. 4Roll up gently without pressing too hard.
  5. 5Place thin slices of Salmon and Avo over the top of the roll (slightly overlapping), at an angle.
  6. 6Cut the roll into 8 even pieces and plate on the left side of the plate.
  7. 7Drizzle the Teriyaki sauce and the Sriracha mayo over the rainbow rolls in a zig-zag pattern.
  8. 8Garnish with ginger, wasabi and pickled red onion, on the right of the plate.