Spinach rolls
Spinach rolls
Serves 4
350g spinach, washed well and drained
2 sheets nori, lightly toasted
Black sesame seeds for garnishing
Dressing
1 tbs rice wine vinegar
1 tbs mirin
½ teaspoon soya sauce
Pinch white sugar
1 teaspoon Japanese sesame oil or
½ teaspoon Chinese sesame oil
First
Make the dressing by combining dressing ingredients in a bowl.
Second
Blanch spinach for 30 seconds, being careful not to overcook, and drain well,
squeezing leaves to remove excess liquid. Lay spinach flate on a cutting board,
discard root section, and cut in half widthways. Divide equally into four
bundles, dividing the leaves and stems evenly between each bundle. Squeeze
each bundle tightly and dry with absorbent kitchen towels. Cut each bundle
into four one-inch pieces, so you end up with a total of 16 small bundles.
Third
Cut each nori sheet into 20 x 20 squares. Cut each square into eight 2.5cm
(one-inch) strips, to yield 16 strips. Wrap a strip of nori around each spinach
bundle. Use a little water to seal thenori strip.
Fourth
Stand upright on a serving platter and drizzle tops of spinach with the dressing.
Garnish with sesame seeds..