Spinach Sushi Rolls - cooking recipe

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
250 250 g canned tuna or 125 g smoked salmon
250 250 g avocados or 250 g carrots, thinly sliced
soy sauce, for dipping

Preparation

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.