Divide spinach into four bundles, dividing the leaves and stems evenly between each bundle.
Wrap a strip of nori around each spinach bundle and seal. Stand upright on a serving platter.
350 g (12 oz) spinach, washed well and drained
2 sheets nori, lightly toasted (see page 3)
Black sesame seeds, to garnish
Dressing
1 tablespoon rice wine vinegar
1 tablespoon mirin
½ teaspoon soy sauce
Pinch white sugar
1 teaspoon Japanese sesame oil or ½ teaspoon Chinese sesame oil
Serves 4–6
Preparation time: 20 mins
Cooking time: 3 mins
1 To make the Dressing, combine vinegar, mirin, soy sauce, sugar and sesame oil in a bowl and set aside.
2 Blanch 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.
3 Squeeze each bundle tightly and dry each bundle with absorbent paper. Cut each bundle into four 2½-cm (1-in) pieces, so you end up with a total of 16 small bundles.
4 Cut each nori sheet into 20 x 20-cm (8 x 8-in) squares. Cut each square into eight 2½-cm (1-in) strips, to yield 16 strips.
5 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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Divide spinach into four bundles, dividing the leaves and stems evenly between each bundle. |
Wrap a strip of nori around each spinach bundle and seal. Stand upright on a serving platter. |
