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Fresh Spinach Rolls
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Serves : 4-6
Preparation time : 20 minutes
Cooking time : 3 minutes
Ingredients :
350g spinach, washed well and drained
2 sheets nori, lightly toasted
black sesame seeds, to garnish
Dressing :
1 tablespoon rice wine vinegar
1 tablespoon mirin 1/2 teaspoon soy sauce
pinch white sugar
1 teaspoon Japanese sesame oil or 1/2 teaspoon Chinese sesame oil
Method :
To make the Dressing, combine vinegar, mirin, soy sauce, sugar and sesame oil in a bowl and set aside.
Blach spinach for 30 seconds, being careful not to overcook, and drain well squeezing leaves to remove excess liquid. Lay spinach flat on a cutting board, discard root section, and cut in half widthways. Divide equally into 4 bundles. Make sure you divide the leaves and stems evenly between each bundle.
Squeeze each bundle tightly and dry each bundle with absorbent paper. Cut each bundle into four 21/2 cm pieces, so you end up with a total of 16 small bundles.
Cut each nori sheet into 20 x 20 cm squares. Cut each square into eight 21/2 cm strips, to yield 16 strips.
Wrap a strip of nori around each spinach bundle. If needed, use a little water to seal each nori strip. Stand upright on a serving platter and drizzle tops of spinach with Dressing. Garnish with sesame seeds.
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