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60 directions: Cook the rice by putting it in a pot with a tight-fitting lid, along with 2 cups of water and the pinch of salt, and bring to a boil. Once boiling, reduce heat and allow to simmer, covered and without stirring, for 45 minutes. Once the rice is cooked, let it cool until it can be comfortably held in your hand. Gently stir the maple syrup into the rice. Prepare your sushi rolling mat by covering it in plastic wrap. Slice the banana and avocado into thin slices lengthwise. Place the mango slices on the plastic wrap and gently press down to flatten. Keep pressing gently and evenly with your fingers or the side of knife until the length of mango is about the length of your sushi roll. Lay out a sheet of nori on your rolling mat. There are often grooves in the nori to show where you should cut your sushi – these lines should be oriented parallel to the direction you're facing, not perpendicular. Spoon some rice onto the nori, wet your hands and spread the rice out to cover the sheet entirely – end to end and edge to edge. Carefully lift one side of the sheet and flip it over, so that the rice is resting on the plastic-covered rolling mat with the mango slices, and the nori is facing up. Continued on page 61 mango dragon roll with spiced chocolate drizzle Makes 4 servings Prep time: 30 minutes Cooking time: 45 minutes ingredients: 1 cup short grain brown rice Pinch of salt 2 tablespoons pure maple syrup 2-3 nori sheets 1 banana, cut into thin strips, lengthwise ½ avocado, cut into thin strips, lengthwise 1-2 mangos (depending on size), peeled, pitted and thinly sliced, lengthwise ¼ cup shredded unsweetened coconut 4 ounces dark chocolate Pinch of cayenne pepper (can also substitute cinnamon or ginger)

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