Rainbow Maki Rolls

1.Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook properly.

2.In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.

3.Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. Then, transfer the rice to a large bowl.

4.In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve. Pour this mixture over the warm rice and gently fold it in using a spatula. Allow the rice to cool to room temperature.

5.Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.

6.With wet hands, take about a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge free of rice.

7.Arrange a few slices of avocado, cucumber, bell peppers, carrot, shrimp, and crab meat horizontally across the center of the rice-covered nori.

8.Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling away from you, pressing gently but firmly to form a tight roll. Continue rolling until you reach the free edge of the nori. Moisten the edge with a little water to seal the roll.

9.Repeat the process with the remaining nori sheets and filling ingredients.

10.Once all rolls are made, use a sharp knife to slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

11.Serve the rainbow maki rolls with soy sauce, wasabi, and pickled ginger on the side.