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April 1998 Issue
Sushi Delights
by Philip R. Gantt
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Rainbow Roll

This is another basic maki rolls with a bit of flair.
  • 2 strips red tuna cut about 3-1/2 inches long and 1/4 inch square
  • 2 strips salmon cut about 3-1/2 inches long and 1/4 inch square
  • 2 strips albacore cut about 3-1/2 inches long and 1/4 inch square
  • About 1/2 cup sushi rice
  • 1 sheet nori
  • Green onions, slivered
  • 1/8 tsp. caviar
  • 1/8 tsp. tobiko
Proceed to make this roll as you would tekka maki. Arrange all of the fish strips in on the rice and add some slivered green onions on top. You may also put some tobiko inside the roll for a variation. Slice the roll into 6 or 8 pieces and place on a platter. Top half of the pieces with caviar and top the remainder with tobiko. The color arrangement of these rolls makes for an appealing presentation.
  • Yields: 1 serving
  • Preparation Time: 5 minutes
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