NYC Rainbow Celebration Sushi Roll
Daily Recipe: June 18, 2026
For International Sushi Day in New York City, this recipe leans into celebration and skyline-worthy style with a dramatic inside-out sushi roll topped in a rainbow of jewel-toned fish, avocado, and edible garnishes. Sushi rice seasoned with rice vinegar forms the classic foundation, while nori adds savory depth. Tuna, salmon, and yellowtail bring buttery richness and vibrant color, cucumber adds crunch, and avocado makes every bite creamy. A little tobiko and black sesame create that iconic, camera-ready finish.
Ingredients (for 4)
- Sushi rice - 2 cups - rinsed until water runs mostly clear
- Sashimi-grade salmon - 4 ounces - cut into very thin strips
- Sashimi-grade tuna - 4 ounces - cut into very thin strips
- Sashimi-grade yellowtail - 4 ounces - cut into very thin strips
- Nori sheets - 4 full sheets - halved if needed
- Avocado - 1 large - sliced thin, plus extra thin slices for topping
- English cucumber - 1 - julienned
- Imitation crab salad or cooked crab meat - 1 cup - lightly dressed with 2 tablespoons Japanese mayo
- Tobiko or masago - 4 tablespoons - for garnish
- Chives - 2 tablespoons - cut into short batons
- Black sesame seeds - 2 tablespoons
- Pickled ginger - 1/2 cup - for serving
- Wasabi - 2 teaspoons - for serving
- Soy sauce or tamari - 1/3 cup - for serving
- Rice vinegar - 1/4 cup
- Sugar - 2 tablespoons
- Kosher salt - 1 1/2 teaspoons
Preparation
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Step 1 - ๐๐ฅฃCook the sushi rice according to the package directions or in a rice cooker. In a small bowl, mix the rice vinegar, sugar, and kosher salt until dissolved.
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Step 2 - ๐ฅ๐โ๏ธTransfer the hot rice to a wide bowl or sheet pan. Gently fold in the vinegar mixture without mashing the grains, then let the rice cool to room temperature.
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Step 3 - ๐ช๐ฅ๐Thinly slice the salmon, tuna, yellowtail, and avocado. Julienne the cucumber and set out the crab salad, black sesame seeds, tobiko, and chives.
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Step 4 - ๐ฃ๐งปโจPlace a bamboo sushi mat on your work surface and cover it with plastic wrap if desired. Lay 1 sheet of nori, shiny side down, on the mat.
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Step 5 - ๐คฒ๐โซWith damp hands, spread about 3/4 cup of seasoned sushi rice evenly over the nori in a thin layer. Sprinkle lightly with black sesame seeds.
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Step 6 - ๐ฆ๐ฅ๐ฅFlip the nori so the rice side faces down. Place a line of imitation crab salad or cooked crab, cucumber, and a few avocado slices across the lower third.
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Step 7 - ๐ฃโก๏ธ๐Use the mat to roll the sushi tightly away from you, tucking in the filling as you go. Gently press to shape, then repeat to make 4 rolls.
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Step 8 - ๐๐๐ฅArrange thin overlapping strips of salmon, tuna, yellowtail, and extra avocado slices over each roll to create a rainbow topping.
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Step 9 - ๐งปุถุบุท๐ฃLay plastic wrap over each topped roll and gently press again with the mat so the fish and avocado stick neatly and the roll stays even.
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Step 10 - ๐ช๐ง8๏ธโฃUsing a very sharp knife dipped in water and cleaned between cuts, slice each roll into 8 pieces.
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Step 11 - โจ๐ฃ๐ฟArrange the sushi on a platter and garnish with tobiko, chives, extra black sesame seeds, pickled ginger, and wasabi.
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Step 12 - ๐ฅข๐ซ๐ฅฃServe immediately with soy sauce or tamari on the side.
Additional
To make this even more iconic for the occasion, plate the rolls in the shape of a skyline curve and serve on a black slate platter for dramatic contrast. If you prefer a fully cooked option, swap the raw fish topping for thin slices of mango, roasted red pepper, and avocado for a vegetarian rainbow roll. Kids can help fan the slices on the platter and sprinkle sesame seeds for the final flourish.