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Cacio e Pepe: Classic Italian Spaghetti with Black Pepper and Cheese Recipe

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4 from 10 reviews

Rainbow Rolls are vibrant and delicious sushi rolls made with perfectly seasoned sushi rice, fresh sushi-grade fish, crunchy vegetables, and creamy avocado. This Japanese-American fusion dish offers a colorful and satisfying blend of flavors and textures, ideal for a dinner that impresses with both taste and presentation.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 4 Rolls
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Japanese-American

Ingredients

Sushi Rice:

  • 4 cups water
  • 2 cups uncooked white rice
  • 1/2 cup seasoned rice vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon salt

Rainbow Roll:

  • 8 ounces krab meat sticks or genuine cooked crab
  • 4 sheets nori dry seaweed
  • 1 English cucumber, peeled, de-seeded and cut into thin strips
  • 6 ounces sushi grade salmon
  • 6 ounces sushi grade tuna
  • 2 avocados, pitted and thinly sliced (divided)
  • Toasted white sesame seeds

To Serve:

  • Pickled ginger for garnish
  • Low sodium soy sauce
  • Wasabi paste

Instructions

  1. Prepare Sushi Rice: Add water and uncooked rice to a large pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20-22 minutes until rice is tender and water has been absorbed. Carefully transfer the rice to a large bowl.
  2. Season Rice: In a small bowl, mix together seasoned rice vinegar, white sugar, and salt until sugar dissolves. Gently fold this mixture into the warm rice using a rice paddle or large spoon, being careful not to overly stir to keep rice texture intact. Allow the rice to cool for 20-30 minutes before using.
  3. Prepare Rolling Mat: Wrap your sushi rolling mat with plastic wrap to prevent rice from sticking.
  4. Assemble Rolls: Evenly spread a thin layer of sushi rice over each nori sheet on a clean surface, then place the nori rice-side down onto the wrapped sushi mat. Reserve half the sliced avocado for topping later.
  5. Add Fillings: In the center of the rice on each nori sheet, arrange krab meat sticks, sliced avocado, and cucumber strips.
  6. Roll Sushi: Using the rolling mat, carefully roll the nori into a tight log encasing the fillings.
  7. Top with Fish and Avocado: Thinly slice salmon and tuna. Lay the fish slices along with the remaining avocado on top of each roll in an alternating colorful pattern. Gently press with the sushi mat to secure toppings.
  8. Garnish and Slice: Sprinkle toasted white sesame seeds over the rolls. Using a sharp knife dipped in cool water and wiped clean between slices, cut each roll into 6 equal pieces starting from the center and working outward.
  9. Serve: Plate the sliced rainbow rolls and serve with pickled ginger, low sodium soy sauce, and wasabi paste for dipping and garnish.

Notes

  • Use sushi-grade fish to ensure freshness and safety for raw consumption.
  • Keep your knife moist and clean between slicing the rolls to achieve clean cuts.
  • Wrapping the sushi mat in plastic wrap prevents sticking and makes cleanup easier.
  • Let the rice cool properly before assembling to avoid soggy nori sheets.
  • Feel free to customize with additional veggies or substitute krab sticks for imitation crab if desired.

Find it online: https://zaracooking.com/cacio-e-pepe-classic-italian-spaghetti-with-black-pepper-and-cheese-recipe/