Sunset Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tablespoons rice vinegar, 1.5 tablespoons sugar and 1 teaspoon fine sea salt in a small saucepan over low heat until sugar dissolves (do not boil). Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature and keep grains glossy. Cover with a damp towel to prevent drying.

Prepare fillings

Mix shredded crab with 3 tablespoons mayonnaise, 1 teaspoon sriracha and 1 teaspoon sesame oil in a small bowl until combined — this is the crab mix. Slice avocado and mango thinly. Julienne cucumber and thinly slice tuna. Lay out nori sheets, rice, bamboo mat and a bowl of water to wet your fingers (prevents rice sticking).

Assemble each roll

Place one nori sheet shiny-side down on the bamboo mat. With wet fingers, take about 3/4 cup seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch strip at the far edge without rice. Sprinkle a few black sesame seeds across the rice. Flip the nori so rice is facing down on the mat (optional for inside-out roll) or leave rice out (for inside-out, proceed flipped). On the inner nori (or rice side, if flipped), arrange a line along the near edge of: 2 tablespoons crab mix, a few cucumber julienne, and a strip of tuna. Do not overfill. Starting at the near edge, lift the mat and roll forward, tucking fillings and forming a tight cylinder; press gently to seal the edge. Repeat for remaining nori sheets and fillings.

Top with avocado and mango (sunset finish)

If you rolled with rice inside-out (rice on outside), place the roll seam-side down. Layer thin avocado slices evenly across the top of the roll, overlapping to cover. Press avocado to adhere. Lay thin mango slices over the avocado to create a gradient 'sunset' effect (mango toward one side). If desired, brush a little unagi sauce over mango for sheen.

Chill briefly

Wrap each finished roll in plastic wrap and refrigerate 10 minutes to firm up, which makes slicing cleaner.

Slice

Unwrap a roll and wet a sharp knife with water, wiping between slices. Slice each roll into 8 equal pieces (clean the knife between cuts). Arrange pieces on a serving platter so the mango/avocado gradient faces up.

Garnish and serve

Drizzle unagi sauce and extra spicy mayo in thin lines across the rolls. Sprinkle 2 tablespoons masago or tobiko if using, scatter 2 tablespoons thinly sliced green onions and 1 teaspoon black sesame seeds. Serve with pickled ginger and soy sauce on the side.