A great starter that can be eaten with fingers or chopsticks, the sweet teriyaki sauce perfectly balances the rich duck. From Jirarat Hayward at Budokan for Taste of Bath.
1. First make the teriyaki reduction. In a small saucepan, combine the mirin, water, sweet soy sauce, sake and sugar. Stir until the liquid boils, then cook, uncovered, until the liquid reduces to a syrupy consistency.
2. Cover four sushi mats with cling film. Lay a slice of soaked rice paper on each mat. Press the rice into a thin, even square leaving a border around it on each mat.
3. Lay sliced duck breast, pickled cucumber and coriander on the rice. Tuck in sides and roll up. Slice and garnish with the sauce.
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Recipe © courtesy of Jirarat Hayward at Budokan
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