Rainbow Roll

DIRECTIONS

1. To create your roll, place a piece of Sushi Nori rough side up on your plastic-wrapped sushi mat (with the long sticks running horizontally to your body) and, using wet hands, cover Sushi Nori with about ½ cup rice in an even ¼ inch layer of cooled sushi rice. *gimme tip* if you don’t have a sushi mat, you can use parchment paper or a tea towel instead!
2. Flip the Sushi Nori over so the rice is now touching the mat.
3. Place a row of crab sticks spanning the width of your Sushi Nori about an inch away from the Sushi Nori/rice border closest to you.
4. In additional rows in front of crab, layer avocado slices, and cucumber sticks.
5. Using your fingers to hold the ingredients, start to roll the front part of the sushi roll like a burrito and tuck it tightly around the fillings. Lift the sushi mat up off the tucked portion and continue to roll, moving the mat after each rotation.
6. Once tightly rolled, place the seam side down on cutting board. Layer the thin slices of salmon and avocado alternatively on top of the roll.
7. Place clean plastic wrap over sushi roll and roll to press toppings gently into place.
8. Remove the plastic and use a wet serrated knife to saw the sushi roll into 8 pieces. Rewet knife as needed so rice doesn’t stick. *gimMe tip* first cut the sushi roll in half, then cut each of your 2 halves in half, and finally cut each of your 4 pieces in half for 8 even bites!
9. Enjoy with your favorites like soy sauce, wasabi, and pickled ginger!