Jul 14 2026
Restaurants›Pacific Coast Grill›Sunshine Roll Recipe

Sunshine Roll Recipe

Inspired by Pacific Coast Grill
Time1h
Serves4

Hamachi, salmon, crab, coconut shrimp, mango, avocado, macadamia & sweet chili

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Ingredients

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Sushi Rice

Filling

Assembly

Method

Prepare Sushi Rice

  1. 1

    Rinse the Rice

    Rinse the sushi rice under cold water until the water runs clear, removing excess starch.

  2. 2

    Cook the Rice

    In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

  3. 3

    Season the Rice

    In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove from heat and let it cool slightly before folding in the vinegar mixture.

Prepare the Filling

  1. 4

    Slice the Fish

    Thinly slice the hamachi and salmon into strips, approximately 1/4 inch thick.

  2. 5

    Prepare the Other Ingredients

    Slice the mango and avocado into thin strips. If using frozen coconut shrimp, ensure they are cooked according to package instructions.

  3. 6

    Chop the Nuts

    Finely chop the macadamia nuts and set aside.

Assemble the Rolls

  1. 7

    Lay Out the Nori

    Place a sheet of nori on a bamboo sushi mat, shiny side down.

  2. 8

    Spread the Rice

    With wet hands, take a handful of sushi rice and spread it evenly over the nori sheet, leaving about 1 inch at the top clear.

  3. 9

    Add the Filling

    In the center of the rice, layer the hamachi, salmon, crab, coconut shrimp, mango, avocado, and sprinkle the chopped macadamia nuts.

  4. 10

    Roll the Sushi

    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

  5. 11

    Slice the Roll

    Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.

  6. 12

    Serve

    Arrange the sushi rolls on a plate and drizzle with sweet chili sauce before serving.

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