Sushi Rolls

Rinse the rice in cold water and place in a saucepan. Add water, bring to a boil. Stirr, cover, reduce heat to low and simmer 15 to 20 minutes or until all water is absorbed.

Add salt, rice vinegar and maple syrup to the rice. Mix well and set aside.

In a small bowl, mix the vegan mayonnaise, sriracha sauce and maple syrup. Set aside.

Lightly moisten hands with water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.

Arrange the cucumber and avocado on rice in the center the sheet and add a tablespoon of spicy mayonnaise.

Roll up the bamboo mat slowly, tucking in the closest end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.

Using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.