01 - Rinse sushi rice under cold water until water is clear.
02 - Combine rice and water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 10 minutes or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
03 - Mix granulated sugar, rice vinegar, and salt into the cooked rice. Allow rice to cool to room temperature.
04 - In a skillet, melt unsalted butter over medium heat. Add diced apples, lemon juice, brown sugar, and ground cinnamon. Cook, stirring, until apples are tender but still hold their shape, approximately 4 to 5 minutes. Remove from heat and cool.
05 - Place a flour tortilla flat on plastic wrap. With damp hands, evenly spread half of cooled rice over tortilla, leaving a 1-inch border at the top.
06 - Spoon half of apple filling in a line across bottom third of rice. Drizzle with caramel sauce.
07 - Using plastic wrap for guidance, roll up the tortilla tightly over filling, forming a log. Repeat with second tortilla and remaining ingredients.
08 - Refrigerate rolls for 10 minutes to firm, then slice each log into 4 pieces using a sharp knife.
09 - Arrange pieces on a platter. Drizzle with extra caramel sauce and sprinkle with chopped pecans and chocolate chips if desired.