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Korean Spinach-Sesame Roll

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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 40 pieces
The combination of chili, garlic, sesame and soy sauce is a common Korean flavoring. For the chile sauce, use your favorite brand and adjust the amount based on your desired spiciness.
1 bunch spinach (about 6 cups loosely-packed), blanched, squeezed dry
1 teaspoon Korean chili sauce
1 teaspoon toasted sesame seeds
1 teaspoon sugar
1 teaspoon soy sauce

5 dried nori sheets
3 3/4 cups Sushi Rice (see recipe)

Accompaniments: soy sauce, wasabi paste, pickled ginger
Other necessary recipes:
Sushi Rice
Toss first 5 ingredients in small bowl to combine thoroughly.

Place nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori forming 1/4-inch-thick layer and leaving 1/2-inch border on long sides. Arrange 1/5 spinach mixture horizontally down center of rice.

Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gently pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp knife, cut roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with remaining nori, rice and spinach mixture.

Serve sushi with accompaniments.

Recipe created exclusively for by Robert Danhi and Estrellita-Leong Danhi.

Serving size = 1 piece

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 40 pieces
Calories: 25
Sodium: 18mg
% Cal. from Fat: 0%
Carbohydrates, Total: 5g
Protein: 1g
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