Maki Sushi for 4 Servings

Instructions:

1. Wash the rice in a fine-mesh strainer under cold water until the water runs crystal clear to remove excess starch.
2. Combine rice and water in a rice cooker. Once the cycle is complete, let the rice steam undisturbed for 10 minutes.
3. While the rice is hot, gently fold in the rice vinegar, maple syrup, and salt using a slicing motion with a wooden spatula to avoid mashing the grains.
4. Fan the rice while folding to cool it quickly, which creates a signature glossy sheen.
5. Place a sheet of nori, rough side up, on a plastic-wrapped bamboo rolling mat.
6. Spread a thin, precise layer of seasoned rice over the nori, leaving a small margin at the top edge.
7. Arrange the salmon (or tuna), cucumber, carrot, and avocado strips in the center of the rice.
8. Using the bamboo mat, roll the nori tightly around the fillings, applying firm and even pressure to create a compressed cylinder.
9. Use a sharp knife to slice the roll into bite-sized pieces.
10. Garnish with toasted sesame seeds and serve with low-sodium soy sauce, wasabi, and pickled ginger.