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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Husband won't eat Seaweed? Can't find nori anywhere? Want a quick snack or finger food? Spinach Sushi Rolls are very verstile! Use any veg. you like. Prep time includes refrigeration (for easy cutting). Adapted from a recipe book, 'Cocktails & Finger Food: A Survival Guide to Easy Entertaining' Ingredients:
1 cup short-grain white rice |
2 cups water |
2 tablespoons rice vinegar |
1 tablespoon sugar |
1 teaspoon salt |
16 spinach leaves |
4 teaspoons wasabi |
250 g prawns, cooked or 250 g crabmeat or 250 g canned tuna or 125 g smoked salmon |
250 g cucumbers or 250 g avocados or 250 g carrots, thinly sliced |
soy sauce, for dipping |
Directions:
1. Preparation: Wash rice and drain well. Add rice and water to pan, bring to the boil, reduce heat & simmer, uncovered, until the water is absorbed. Turn heat off and cover rice firmly with kitchen foil, for 4 - 5 minutes Leave to cool, then stir in the combined rice vinegar, sugar and salt. Place spinach leaves in a bowl, and pour over boiling water. Let stand for 30 seconds then strain.
2. Layer half the spinach leaves on a tea-towel. Overlap to form a base 20 x 30cm.
3. Place half the rice on top of the spinach, moisten hands or flat knife with a little vinegar and spread rice to cover spinach, leaving 1 uncovered at the top.
4. Spread a thin line of wasabi along the rice, 1 from the bottom. Top with your choice of meat & 2 vegetables.
5. Roll up firmly from the bottom, using the tea-towel or damp hands (like a Swiss/Jam Roll).
6. Repeat above steps with remaining ingredients.
7. Refrigerate for 30 minutes. Remove from fridge/tea-towel. Cut into 1 sections with a sharp knife.
8. Serve with soy sauce for dipping, and extra wasabi for those who like it HOT.
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