# What You'll Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon rice vinegar
05 - Pinch of salt
→ Filling
06 - 2 medium apples, peeled and diced (Granny Smith or Honeycrisp recommended)
07 - 2 tablespoons lemon juice
08 - 2 tablespoons brown sugar
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons unsalted butter
→ Assembly and Topping
11 - 2 large flour tortillas
12 - 1/4 cup thick caramel sauce, plus additional for drizzling
13 - 1/4 cup finely chopped toasted pecans or walnuts
14 - 2 tablespoons mini chocolate chips (optional)
# Method:
01 - Rinse sushi rice thoroughly under cold running water until water runs clear.
02 - Combine sushi rice and water in a saucepan. Bring to a boil, reduce to low heat, cover and simmer for 10 minutes or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
03 - Gently fold granulated sugar, rice vinegar, and salt into the cooked rice. Allow rice to cool to room temperature.
04 - In a skillet over medium heat, melt unsalted butter. Add diced apples, lemon juice, brown sugar, and ground cinnamon. Stir and cook for 4-5 minutes until apples are tender but retain their shape. Remove from heat and cool.
05 - Place a flour tortilla on plastic wrap. With damp hands, spread half of the cooled sushi rice evenly over the tortilla, leaving a 1-inch border at the top edge.
06 - Spoon half the apple mixture in a horizontal line along the bottom third of the rice. Drizzle with caramel sauce. Using plastic wrap for support, roll the tortilla tightly over the filling, forming a log. Repeat with remaining ingredients.
07 - Refrigerate the rolls for 10 minutes to firm. Slice each roll into 4 equal pieces using a sharp knife.
08 - Arrange sushi rolls on a serving platter. Drizzle with additional caramel sauce and garnish with chopped pecans or walnuts and mini chocolate chips if desired.
