Thu, Feb 10, 2011
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A traditional Rainbow Roll is an inside-out sushi roll typically filled with California roll (cucumber, imitation crab and avocado). A variety of multi-colored sashimi fish is then placed over the rice to give the roll the look of a rainbow.
After discovering how simple it is to make sushi at home and inspired by the colorful rainbow roll, I decided to make a more kid-friendly version of this popular sushi roll. Your kids can help roll the sushi and brainstorm different toppings to give the roll the rainbow colors. I have included a list below to get you started. I filled my sushi with avocado and cucumber strips but you can use the filling of your choice.
White or brown* short-grained rice, cooked
Sushi vinegar or rice vinegar
Salt and sugar if using rice vinegar
Sushi filling options:
Rainbow topping options:
Peel and de-vein the shrimp. Make three short slits across the belly of the peeled shrimp and open the cuts with your hands to straighten the body. (This will prevent the shrimp from curling as it cooks.) Cook the shrimp in a pan that is lightly coated with oil or butter over medium heat. Sprinkle the shrimp with a dash of salt and black pepper and a squirt of lemon juice. Shrimp cook quickly. Once the color changes and they are no longer translucent, you will know that they are done.
Red bell pepper, raw or roasted
Orange bell pepper, raw or roasted
Yellow bell pepper, raw or roasted
To roast the peppers, place them on a pan and broil them for 7-10 minutes on each side, or until the skin begins to char. Place the charred peppers in a paper bag, roll down the edge, and let them rest for 10 minutes. Then remove the charred skin and cut the roasted pepper flesh into thick strips.
Scrambled eggs (prepared like a plain Spanish tortilla):
To make the eggs, lightly coat a small pan with oil and heat it over medium heat. Whisk 2-3 eggs in a bowl. Pour the mixture into the hot pan. Once the bottom is browned, flip the egg to cook the other side. Because the top will still be slightly runny, slide the half-cooked egg onto a plate. Cover it with another plate and quickly flip the plates to turn it over. Then, gently slide it back into the pan to continue cooking it on the other side. Cook it on low heat to allow the center of it to cook. Once it is done, increase the heat to medium to brown it to your liking. Cut it into strips.
To make the vinegared rice, cook the rice according to the instructions on the package. *Short-grained white rice is traditionally used but a friend introduced me to making sushi with brown rice to add whole grains and nutrients. While the rice is still hot, fold in the vinegar dressing (using sushi vinegar or a mixture of rice vinegar, sugar and salt). A ratio of 1 3/4 cups uncooked rice, 3 Tbsp rice vinegar, 2 1/2 Tbsp sugar and 2 tsp salt is recommended. Let the rice cool to room temperature. (Don’t place it in the refrigerator or else it will become hard).
To make a basic form of uramaki (inside-out rolls with the layer of rice on the outside) place a piece of nori seaweed on a square of plastic wrap. Spread several heaping spoonfuls of vinegared rice onto the nori seaweed, covering the entire piece of seaweed. Turn the seaweed over so that the rice now faces down into the plastic wrap. Place your fillings on the bottom edge of the seaweed. Roll up the seaweed until it completes one roll and the seaweed is tucked underneath, gently peeling away the plastic wrap from the rice as you work. Using your hands or a bamboo mat, form the roll and then continue rolling the seaweed. Set the rolled sushi on a platter and then when you are ready to serve them, cut them into slices, arrange them on a plate and top them with your rainbow toppings. Serve the sushi with soy sauce, wasabi and pickled ginger.