Tasty Rainbow Inside-Out Rolls

As pretty as they are scrumptious, the Rainbow Inside-Out Rolls are ambitious to make at home.

But the effort is worth it if you love raw seafood like millions of other people do. Inside is kani kama (imitation crab) and crisp cucumber.

Covering the outside of our version of this roll are slices of ruby red tuna, creamy white red snapper

and coral-colored salmon, alternated with slices of green avocado for a change in taste, texture, and color.

Making this type of roll for the first time can be fun but challenging, so be sure to read the inside details leading to success when making inside-out rolls in Chapter 6.

The selection of fish is entirely up to you, but remember to select different colors for looks and taste. (See Chapter 4 for information on sashimi-grade fish.) What’s important is that you wind up with 16 slices of raw fish (4 slices per roll), each slice about 1⁄2 ounce and measuring 1 inch x 2 inches x 1⁄8-inch thick. To get this amount, you need to buy a little more of each fish than is actually used in the recipe. Special sushi tools: Bamboo mat covered in plastic wrap, sashimi knife (seeChapter 2)

Preparation time: 45 minutes, plus 1 1⁄2 hours to prepare the sushi rice

Yield: 4 inside-out rolls (24 pieces)

4 ounces sashimi-grade tuna

2 ounces sashimi-grade salmon

2 ounces sashimi-grade red snapper

4 ounces kani kama (imitation crab), preferably leg-style

1 Japanese cucumber, salt-scrubbed

2 sheets nori

4 cups prepared sushi rice

8 teaspoons roasted white sesame seeds

2 teaspoons wasabi paste, or to taste

1 avocado, peeled and sliced length wise into thin (1⁄8-inch) slices

Soy sauce

Pickled ginger