Good afternoon here me will give you a recipe colourful sushi rice rolls which is delicious The way making it is very easy. You just need to be careful to get results from colourful sushi rice rolls which has aroma and taste that able evoke our tastes.

So that the result of colourful sushi rice rolls, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare colourful sushi rice rolls delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used in make

1. Prepare 3 cups (180 ml) cup) Short Grain Sushi Rice
2. Use 72 ml Rice Vinegar
3. Use 60 g Sugar
4. Prepare 1 teaspoon Salt
5. Prepare 5-6 Nori (Seaweed Sheets)
6. Prepare Fillings of your choice *optional
7. Prepare *Suggestions: Cucumber, Carrot, Sashimi, Smoked Salmon, Cooked Prawns, Avocado, Pickled Daikon, etc
8. Prepare Ingredients for Colours
9. Prepare Yellow
10. Prepare • Boiled Egg Yolks *finely grated or pressed through a sieve
11. Prepare • Fine Scrambled Egg
12. Use • Thin Omelette *finely chopped
13. Use • Pickled Daikon *finely chopped
14. Prepare Pink & Orange
15. Prepare • Cooked Salmon *finely flaked
16. Prepare • Canned Salmon *finely flaked
17. Take • Cooked Carrot *grated
18. Use ‘Tarako’ (Pollock Roe) *cooked and finely crumbled
19. Prepare Purple
20. Prepare ‘Yukari’ (Red Shiso Furikake) (see recipe)
21. Take Green
22. Prepare • Cooked Broccoli *finely chopped
23. Prepare • Cooked Spinach *finely chopped
24. Take • Avocado *mashed
25. Prepare • ‘Aonori’ (Dried Green Laver Flakes)

You will often see yellowtail, boiled shrimp, tuna, and salmon. It gives a colorful look resembling a rainbow and that's where the name comes from. It is basically a California roll that is topped with avocado, salmon, tuna (at least one kind), shrimp and yellow tail. Place a sheet of nori on a clean surface or bamboo sushi mat, if using.

Step by step to make Colourful Sushi Rice Rolls:

1. Cook Rice as normal and allow it to steam for 10 minutes.
2. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot and mix well. Divide the rice into required number of portions and place each portion in a separate bowl. Cover with damp cloths to stop the rice drying out.
3. Add colouring ingredients and mix well. Today I used 2 Eggs (finely scrambled), 60g canned Red Salmon, 1 teaspoon ‘Yukari’ and 60g Broccoli.
4. Place a sheet of Nori on Makisu (bamboo mat). Spread out the Sushi Rice on the Nori sheet as shown in the picture. You need to leave some empty space at the end.
5. Tightly roll up.
6. You can roll with some fillings. Place some fillings on the rice, lift the nearest end of Makisu and fold over rice and fillings, then press. Pull the Makisu end up and roll it, pressing it a couple of times.
7. *Note: The green colour rice in above photos is mixed with Spinach, and yellow rice is mixed with Egg Yolks.
8. Once all rolls have been rolled, cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel.
9. Done and ready to serve!

Scoop a handful of the sticky rice directly onto the nori sheet, and press the rice with a spoon or your hands, until it is evenly distributed across. Cover a bamboo sushi mat with plastic wrap and top with a sheet of nori. Using a large spoon, spread rice in a thin layer atop the seaweed sheet. At the very end of the sheet, arrange your veggies in three compact rows. If you're adding shrimp or chicken add it to the row as well.

I say thank you for using the recipe that we convey on here. We have high hopes we Hope it’s useful and good luck!