Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, typically with a 1:1 ratio of rice to water. Once cooked, let it cool and season with rice vinegar, sugar, and salt.

Prepare Ingredients

While the rice cools, prepare all the fillings by dicing the tuna and salmon, julienning the cucumber and sweet bell pepper, and slicing the avocado.

Assemble the Roll

Place a nori sheet, shiny side down, on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Layer crab, tuna, salmon, cucumber, avocado, and sweet bell pepper across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully lift the edge of the mat closest to you and begin rolling it over the filling. Roll tightly to form a cylinder, applying gentle pressure as you roll. Seal the edge of the nori with a little water.

Slice and Serve

Using a sharp knife, slice the roll into bite-sized pieces. Drizzle with pink sauce and eel sauce, and sprinkle with toasted sesame seeds before serving.