Sunkissed Roll Recipe

Rinse and Cook Rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, swirling until water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.25 cups water in a medium saucepan, cover, bring to a gentle boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, gently warm 3 tbsp rice vinegar, 2 tbsp granulated sugar, and 1 tsp salt in a small saucepan or microwave until sugar dissolves. Transfer cooked rice to a wide shallow bowl (hangiri or large bowl). Pour seasoned vinegar over rice and fold using a wooden spatula to mix and slightly fan to cool to near room temperature (about 10–12 minutes). Cover lightly with a damp towel to keep moist.

Prepare Fillings

While rice cooks or cools, prepare fillings: peel and julienne the mango (about 1 cup), slice the avocado lengthwise into even strips (about 1 cup), seed and julienne 1/2 cup cucumber, and thinly slice 2 tbsp green onion.

Make Crab Mix

In a small bowl combine 1 cup shredded crab, 3 tbsp mayonnaise, and 1 tsp sriracha (if using). Mix until evenly coated and season lightly with a pinch of salt to taste. Set aside.

Assemble the Roll

Place a bamboo mat on a work surface and cover it with plastic wrap. Lay one nori sheet shiny side down on the plastic. With wet hands, spread about 3/4 cup seasoned rice evenly over the nori leaving a 1-inch bare strip at the top edge. Press rice gently to an even 1/4-inch thickness.

Layer Fillings

About 1 inch from the bottom edge of the rice (closest to you), lay a thin line of the crab mixture (about 2–3 tbsp), then a strip of cucumber (about 1–2 tbsp), a line of mango julienne (about 2–3 tbsp), and avocado slices (3–4 slices). Sprinkle 1/2 tbsp sliced green onion over the fillings. Make sure not to overfill so the roll will close.

Roll the Sushi

Using the mat, lift the bottom edge of the nori and rice over the fillings, tuck gently and roll forward to form a tight cylinder. Apply gentle pressure with the mat to seal the roll, leaving the bare nori edge to adhere. Repeat with remaining ingredients to make 4 rolls (about 8–10 pieces per roll if sliced).

Finish & Garnish

Lightly toast 1 tbsp sesame seeds in a dry skillet over medium heat until fragrant (1–2 minutes). Brush the outside of each roll lightly with a little water on the bare nori edge to seal if needed; sprinkle toasted sesame seeds over the top or press onto rice side. Let rolls rest 2–3 minutes for shape to set before slicing.

Slice the Rolls

Using a very sharp knife dipped in water (and wiped dry between cuts), slice each roll into 8 equal pieces. Clean and wet the knife between cuts to get clean edges and avoid tearing the nori.

Arrange and Serve

Arrange sunkissed roll pieces on a platter. Serve with soy sauce, wasabi, and pickled ginger to taste. Optionally garnish with extra mango slices or a drizzle of spicy mayo (mix 2 tbsp mayo with 1 tsp sriracha) on top.