Place almost all the cooked rice over the nori sheet, reserve 2 Tablespoons. Spread out rice over nori sheet and press down so that the rice sticks to the seaweed.
Turn the nori with rice on it around and spread the remaining rice over the nori sheet. Keep about 1 inch/ 2-centimeter distance space to the top border and about ½ inch or 1 centimeter at the bottom. Make sure that the rice sticks to the nori sheet.
Prep your filling ingredients. Keep sliced avocado and cucumber ready.
Place imitation crab pieces over the line of rice so that the 3 pieces fit there. Cut the center seafood stick if need be to make it fit properly.
Arrange the avocado and cucumber the same way.
Start to roll in sushi with the sushi mat with both hands and gradually press down while rolling in. That way the sushi roll will be rolled tightly and it won't fall apart after slicing into pieces.
Prep your topping ingredients. Slice the salmon, mango, and avocado into thin 0.1 inches/ 3 millimeter thick slices. They should be rectangular.
Arrange salmon, mango, and avocado slices topping over the sushi roll.
Place cling wrap over the rainbow roll and over that the sushi mat. Press down so that the topping sticks to the cooked sushi rice.
Remove the cling wrap and mat. Cut the sushi roll into 8 equal-sized sushi pieces.
Serve up with soy, wasabi, and pickled Japanese ginger slices. Enjoy.
Use cooked sushi rice only and please follow my recipe to make sushi rice.
Surimi is also called imitation crab meat. You can use crab meat too or cooked shrimp.
Nori are seaweed sheets. Use unflavored plain maki sushi nori seaweed sheets to make this recipe.
Cut the slices for the topping into thin rectangular slices. That includes salmon, avocado, and mango.
Cut the salmon slices from a raw and fresh salmon fillet OR use smoked and cured salmon slices.
The Avocado for the topping shouldn't be too hard or else it might break during the shaping process or it won't hold. The avocado should be a bit soft but not mushy.
It’s important to roll in the sushi slowly and as tight as possible. Take your time and press carefully down with both hands while rolling in.
Clean your knife after every cut when you are slicing the sushi. That way the slices will look super clean and clear and it will be easier to cut through as well.