Maki Sushi Rolls with Maple Soy Sauce

Equipment

• Sushi rolling mat
• Chopsticks to serve

For the maki sushi rolls

• 2 1/4 cups sushi rice (medium grain rice can be used as a substitute)
• 4 1/2 tablespoons maple vinegar
• 3 tablespoons pure maple syrup (preferably amber syrup for its rich taste)
• 3 teaspoons salt
• 6 sheets of nori seaweed paper
• 200g salmon fillet, thinly sliced
• 1 cucumber, thinly sliced
• 2 tins of tuna
• 1 avocado, thinly sliced
• 1 shredded duck breast
• 2 grated carrots

The maple soy sauce

• 1/3 cup light soy sauce
• 3 teaspoons pure maple syrup (preferable amber syrup for its rich taste)
• 1/2 crushed garlic clove
• 3 teaspoons lime juice
• 1 teaspoon chili flakes

To garnish

• Wasabi
• Gari (pickled thinly sliced ginger)

1. Using a sieve, gently wash the rice for 4 minutes, until the water runs clear.
2. Place the sushi rice and 2 ⅓ cups water in a large pan over a high heat and bring to a boil.
3. Cover, then lower the temperature and cook for about 15 minutes.
4. Keeping the lid on, turn off the heat and leave for 10 minutes to steam the rice.
5. Take off the lid and add the seasoning to the rice (maple vinegar, maple syrup and salt) and set aside to cool.
6. When the rice reaches room temperature, cover with a damp cloth until ready to use.
7. Place a sheet of nori seaweed paper on the rolling mat, wet with your hands and then cover with a 1cm layer of rice, making sure to leave a 3cm border at the end of the sheet.
8. Put your chosen fillings in the centre (we used salmon and cucumber, tuna and avocado, shredded duck and carrot).
9. Use the mat to roll the nori away from you, to make a tight roll.
10. Rub some water across the border and apply pressure to seal the roll. Repeat the process with the rest of your nori paper then slice each roll into five portions.
11. Mix all the dipping sauce ingredients in a ramekin and serve with the sliced maki rolls.