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'
Provided by annette.tas
Categories Lunch/Snacks
Time 55m
Yield 15-20 1in. rolls, 5-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Layer half the spinach leaves on a tea-towel. Overlap to form a base 20 x 30cm.
- 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.
- Spread a thin line of wasabi along the rice, 1" from the bottom. Top with your choice of meat & 2 vegetables.
- Roll up firmly from the bottom, using the tea-towel or damp hands (like a Swiss/Jam Roll).
- Repeat above steps with remaining ingredients.
- Refrigerate for 30 minutes. Remove from fridge/tea-towel. Cut into 1" sections with a sharp knife.
- Serve with soy sauce for dipping, and extra wasabi for those who like it HOT.
Nutrition Facts : Calories 208.8, Fat 0.9, SaturatedFat 0.1, Cholesterol 63, Sodium 778.5, Carbohydrate 38.8, Fiber 2.5, Sugar 3.5, Protein 10.9
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