Step 1

Cut the nori sheet into half.

Step 2

Place almost all the cooked rice over the nori sheet, reserve 2 Tablespoons. Spread out rice over nori sheet and press down so that the rice sticks to the seaweed.

Step 3

Turn the nori with rice on it around and spread the remaining rice over the nori sheet. Keep about 1 inch/ 2-centimeter distance space to the top border and about 1/2 inch or 1 centimeter at the bottom. Make sure that the rice sticks to the nori sheet.

Step 4

Prep your filling ingredients. Keep sliced avocado and cucumber ready.

Step 5

Place imitation crab pieces over the line of rice so that the 3 pieces fit there. Cut the center seafood stick if need be to make it fit properly.

Step 6

Arrange the avocado and cucumber the same way.

Step 7

Start to roll in sushi with the sushi mat with both hands and gradually press down while rolling in. That way the sushi roll will be rolled tightly and it won't fall apart after slicing into pieces.

Step 8

Prep your topping ingredients. Slice the salmon, mango, and avocado into thin 0.1 inches/ 3 millimeter thick slices. They should be rectangular.

Step 9

Arrange salmon, mango, and avocado slices topping over the sushi roll.

Step 10

Place cling wrap over the rainbow roll and over that the sushi mat. Press down so that the topping sticks to the cooked sushi rice.

Step 11

Remove the cling wrap and mat. Cut the sushi roll into 8 equal-sized sushi pieces.

Step 12

Serve up with soy, wasabi, and pickled Japanese ginger slices. Enjoy.