Ready to master the rainbow roll? Put on your chef’s hat and keep yourself entertained with this delicious recipe from Sushi on Five, one of the most popular onboard restaurants.
INGREDIENTS
- 1 each Alaskan California roll, recipe below
- 2 tuna slices, .4 ounces each
- 2 Hamachi slices, 0.4 ounces each
- 2 salmon slices, 0.4 ounces each
- 1 ½ tsp Wasabi
- 2 tsp pickled ginger
ALASKAN CALIFORNIA ROLL
- ½ Nori sheet
- ½ rice
- Avocado, thinly sliced
- ½ teaspoon sesame seeds
- Cucumber, thinly sliced in long strips
- 2 oz Snow Crab meat
- 2 tbs Japanese mayo
DIRECTIONS
- Lay the Nori sheet on a cutting board.
- Spread the rice evenly over the Nori.
- Sprinkle with toasted sesame seeds.
- Turn the rice and Nori over.
- Mix the crab meat and mayo; spread down the center of the Nori.
- Add the slice vegetables along one side of the crab meat.
- Roll, keeping the Nori on the inside and the rice on the outside.
- Slice the fish as per sashimi and lay each slice on top of the Alaskan California roll, making sure to separate the colors so you get the nice rainbow effect.
- Use plastic wrap to press the roll and form a nice shape.
- Slice the roll into 8 even pieces.
- Arrange nicely on serving dish and garnish with the Wasabi and ginger.
