Prepare the rice: wash the rice until the water runs clear and then drain thoroughly. Place in a pan, cover with water and leave to soak for 30 minutes.
Cover and then bring to the boil, simmer for 2 to 3 minutes and the lower the heat and cook for 10 minutes. Turn off the heat and allow to rest for 10 minutes.
Spread the rice into a large tray.
Mix together the rice wine vinegar, sugar and salt. Sprinkle this mixture on to the rice and stir gently. Allow the rice to cool to room temperature.
Remove the skin from the salmon steaks and cut into strips.
Thinly slice the sundried tomatoes.
Peel the cucumber, remove the centre and cut into strips.
Mix together the goat's cheese and the chopped chives. Season with salt, piment d'Espelette and olive oil and place in a piping bag.
Place the nori sheets on a sushi rolling mat and cover with a thin layer of rice. Pipe a line of the goat's cheese mixture on to the rice and then add cucumber and sundried tomato. Add a little lime zest and finish with a strip of salmon, adding more if necessary.
Roll the nori sheet up and then cut into maki pieces with a sharp knife, moistening the knife if necessary.
Sprinkle with piment d'Espelette and serve with soy sauce.
«Vary the filling of your maki rolls - try using fresh tuna or avocado.»