Rainbow Roll
Photo: Courtesy of Gohan
From Gohan Sushi Lounge Chef Michael Kim
Ingredients
ROLL
50g Crab Mix
10g Mayo
20g Avocado (Sliced)
20g Cucumber (Julienne)
150g Rice
20mL Sushi Vinegar
TOPPING
30g Salmon (Sliced)
30 g Tuna (Sliced)
30g Shrimp (Sliced)
30g Avocado (Sliced)
Method
– Mix Crab mix with Mayo
– Take half a nori sheet, evenly cover with sushi rice and flip it so that the rice is facing the bamboo mat.
– Evenly cover the other half of the nori sheet with the Crab Mix, Cucumber and the first portion (20g) of Avocado.
– Roll it
– Place sliced Salmon, tuna, shrimp and avocado on top.
– Cut into 8 Pieces.
– Serve with pickled Ginger, Wasabi and ENJOY!