Tuna Rainbow Roll

Method

1. 1

   Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.

2. 2

   Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   Get everything ready before rolling: cut the tuna into long strips about 1/2 inch thick. Cut the salmon into long strips about 1/2 inch thick. Slice the avocado thinly and squeeze a few drops of lemon over it to keep it green. Mix the shredded crab with a spoonful of mayonnaise.

5. 5

   Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.

6. 6

   Arrange crab in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.

7. 7

   Shingle the tuna, salmon and avocado along the roll at a slight angle, lay plastic wrap over it and squeeze lightly with the mat to set the topping.

8. 8

   Slice the roll into 8 pieces with a wet sharp knife, wiping the blade between each cut.

9. 9

   Finish with a little soy sauce and serve right away.