Maki Sushi Rolls with Maple Soy Sauce

Equipment

• Sushi rolling mat
• Chopsticks to serve 

For the maki sushi rolls

• 500g sushi rice (medium grain rice can be used as substitute)
• 6 tbsp maple vinegar
• 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 tbsp salt 
• 6 sheets 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

For the maple soy sauce

• 80ml light soy sauce
• 1 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• ½ crushed garlic clove
• 1 tbsp lime juice
• ½ tbsp chilli flakes 

To garnish

• Wasabi
• Gari (pickled thinly sliced ginger)

For the maki rolls

1. In a sieve, wash the rice for 4 minutes, turning over gently until the water runs clear.
2. Place the sushi rice and 600ml water in a large pan.
3. Place over a high heat and bring to the boil.
4. Cover, then lower the temperature and cook for about 15 minutes.
5. Keeping the lid on, turn off the heat and leave for 10 minutes to steam the rice.
6. Add the seasoning to the rice (maple vinegar, maple syrup and salt).
7. When the rice reaches room temperature, cover with a damp cloth until ready to use.
8. Place a sheet of seaweed 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.
9. Put your chosen filling in the centre (we used salmon and cucumber, tuna and avocado, shredded duck and carrot).
10. Roll the nori and mat away from you to make a tight roll.
11. Rub some water across the border and apply pressure to seal the roll.
12. Mix all the dipping sauce ingredients in a ramekin and serve with the sliced maki rolls.