Directions

1

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.

2

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

3

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

4

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.

5

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

6

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.

7

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.