Prepare all of your ingredients by slicing the Smoked Duck, Cucumbers and Spring Onions into matchstick sizes (julienned).
Have a bowl of water on the side, to dip your hands in while working with the Sushi Rice.
Lay out the bamboo sushi rolling mat or folded kitchen towel (about 9 x 9 inches), cover with plastic wrap that is about the same size as the mat.
Add a thin layer of Sushi Rice over the plastic wrap pressing evenly with slightly wet hands, creating a square about the same size as the mat.
Layer the sliced Jambon Sec (French style dry cured ham) over the rice, overlapping if needed.
Arrange the julienned strips of Smoked Duck, Cucumber and Spring Onions in a line down the edge closest to you.
Start to roll the Rice and Jambon Sec, using the mat to help lift and tightly roll into a cylinder. Make sure the fillings stay in place by using your fingers to tuck them in while rolling if needed.
Use the plastic covered mat (or towel) to continue to roll, keeping gentle pressure on the mat.
Once rolled, use a sharp knife to slice in half and then cut each half into 3 slices. If needed, clean knife between slicing.
Serve with the Blackberry Dipping Sauce.