Maki Sushi Rolls and Maple Soy Sauce

Ingredients

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

Maple soy sauce:

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

Method

Using a sieve, gently wash the rice?for 4 minutes, until the water?runs?clear.

Place the sushi rice and 2 1/3 cups?water in a large pan over a high heat and bring to a boil.

Cover, then lower the temperature and cook for about 15 minutes.

Keeping the lid on, turn off the heat and leave for 10 minutes to steam the rice.

Take off the lid and add the seasoning to the rice (maple?vinegar, maple syrup and salt) and set aside to cool.

When the rice?reaches room temperature, cover with a damp cloth until ready to use.

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.

Put your chosen fillings in the centre (we used salmon and cucumber,?tuna?and avocado, shredded duck and carrot).

Use the mat to roll the nori away from you, to make a tight roll.

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.

Mix all the dipping sauce ingredients?in a ramekin and serve with?the?sliced?maki rolls.

Equipment

Sushi rolling mat
Chopsticks to serve

Credits: Maple from Canada

Photo Credits: Maple from Canada