About: I'm a single full time working mom, food enthusiast, and recipe day-dreamer! This is a very tedious and time consuming process. If the piece you peeled is too big, you can just peel that piece more. This is a great way to cook the food evenly, ensuring that the inside is properly cooked and retains moisture, without overcooking the outside. The fish will settle into the rice and the avacado will smooth it all out. Put two strips of cucumber above the crab mix line. I ended up using 2 strips of tuna, 2 strips of Sea Bass, and 1 strip of salmon to cover my roll. Start with a small amount of pressure at … ‘Fluff’the rice while you’re spreading it. You should hear a pop once the blade hits the inner cavity. If you don’t have a sous vide cooker, you can cook the prawns in the traditional manner. You may need to moisten the blade again if it begins to drag. Position your knife at a twenty to thirty degree angle at one end of the yellowtail filet. Having everyone help will cut down the prep time considerably and the conversation makes it more enjoyable. Cover the roll once more with clingfilm, and again use the mat to firm up the contents. Start filling your roll by adding 3-4 strands of cucumber to the center across the entire roll. Neatly arrange your slices in a diagonal fashion on the board. The Rainbow sushi roll is more about visual delight and creativity plays an important role here. Remove the cooking bag from the sous vide cooker using a pair of metal tongs. I always sharpen my knives right before I cut my fish. You can accomplish this by gently pressing down and squeezing both sides of the roll at the same time. A glass of wine (or some sake!) Next, remove the head from each prawn by simply snapping it back, away from the body. **Eating raw fish has health concerns. Add masago roe and 2 or 3 tablespoons of mayonnaise. Slightly dampen your hands and sprinkle about 1/3-1/2 cup of rice on the nori sheet. To make sure the temperature stays the same, it’s best to use a dedicated sous vide cooker. Hold the prawn between your thumb and forefinger, then use the tip of your blade to make a vertical incision along the length of the prawn. Serve the sushi on a traditional wooden sushi presentation board. An appetizing sushi roll that marries the complex flavors of yellowtail jack fish, yellowfin tuna and salmon, with sous-vide cooked ‘butterfly’ prawns and avocado. Repeat this with the third type of fish and continue laying down fish in the pattern. I encourage you to have a "Sushi Night" of your own and to vote for this Instructable in the Slow Food and Rainbow contests!! The prawns are cooked ‘sous vide’ (French for ‘under vacuum’). Rainbow roll is quite similar to California roll, with the addition of tuna, salmon and avocado. For ease of rolling, leave approximately half an inch of space open from the edge of the sheet. Make sure to be gentle as the nori is rather brittle. You should make about 8-10 rolls out of all the ingredients. Cut the bag open and gently take out the prawns. Work the spoon around the entire avocado and pop out the flesh. Who doesn't like variety?!? Do not pre-slice the avacados. Rainbow Rolls are one of the most popular sushi rolls available. Serve the sushi roll on a beautiful traditional sushi dinnerware set. Pour your rice into a large bowl and generously cover with water. Make sure not to cut too deeply, you don't want the seeds. Once boiling, cover and reduce the heat to the lowest setting and allow the rice to simmer for 15 minutes. Roll the mat a bit further and again firm up the roll. Flip the nori sheet over and add the filling. Place the sushi mat over the roll and apply even pressure over the top and sides to adhere the fish to the rice and shape the roll. Holding the avacado in your hand, carefully cut 2 slices and place them on top of the crab. Swirl the rice around in the bowl and then drain off the milky water. Take a spoon and carefully slide it between the skin and the flesh. You want thin slices you can julienne. Make sure the sea food is adequately coated with mayonnaise. But I think it’s worth the purchase. Put 5 or 6 large prawns in a plastic sous vide cooking bag. Every roll makes 8 little pieces, each of which has a unique flavor combination. Raw sushi has a shelf life of about 3 days max so prepare to eat it all or throw it out! Once you get a feel for it, you will know just how much pressure you need to use. Roll the mat over the contents. Cut each of the 4 sections in half once again resulting in 8, equal sized pieces. Start with the heel of your knife and gently cut through the roll in one fluid motion. Japanese rainbow roll is another type of sushi called makizushi. Mix the ingredients using a wooden spoon or spatula. Once that first piece hits your mouth you will know it was all worth it! Cut a small slice of avacado and place it between the first two pieces of fish by lifting up the slice to the right slightly and slipping the avacado in. Serve with soy sauce and make sure to ENJOY! Start with a slice of yellowtail and work your way to the center. Use a fork to create a thick line of crab mix along the length of the nori sheet closest to you. Take each slice and julienne it (cut it into small strips.) fill in your name and email below and you will be notified when new sushi video recipes come out. Bring the pot to a boil over high heat. Do the same with the yellowfin filet.