FOR THE RICE Wash sushi rice, place in a saucepan and bring to a boil with 2 cups of water. Boil for 10 minutes, remove heat and let steep for another 10 minutes with the lid closed. Check packaging instructions, as production may vary slightly from variety to variety.
160 g uncooked sushi rice, 500 ml Water
Once rice is cooked, add rice wine vinegar, maple syrup and salt and mix until everything is well combined. Set aside.
45 ml Genmai Su, 30 ml maple syrup, ½ tbspn Salt, 15 ml Rice wine vinegar
FOR THE SPICY MAJO, add cashew mayo, Bird Eye Chili and maple syrup to a bowl and whisk until everything is evenly combined.
30 ml maple syrup, 60 g Cashew mayo, 1 Bird Eye Chili, Pepper to taste
Prepare sushi mat.
Place vegetables, nori leaves, rice and a small bowl of water within reach.
2 Cups Vegetables of choice, 4 Nori leaves
As a first step, spread sushi rice on the nori sheet with a spoon. Omit upper quarter.
Place vegetables of choice horizontally in bottom quarter (see video), roll up from bottom to top with a firm grip. Coat top quarter of nori sheet with water, then close roll tightly. Set aside and repeat until all four rolls are finished rolling.
Place on a cutting board and cut into 1-2cm thick rolls with a dampened, sharp knife.
Arrange on a plate and serve with cashew mayo, sushi ginger, soy sauce and wasabi.