Korean Spinach-Sesame Roll
- Active Time 20m
- Total Time 20m
Makes 40 pieces
The combination of chili, garlic, sesame and soy sauce is a common Korean flavoring. For the chili 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
Companion recipe: Sushi Rice
Toss the first 5 ingredients in a small bowl to combine thoroughly.
Place the nori shiny-side down on a bamboo sushi mat. Using a rice paddle, spread 3/4 cup sushi rice over the nori forming a 1/4-inch-thick layer and leaving a 1/2-inch border on the long sides. Arrange 1/5 spinach mixture horizontally down the center of the rice.
Starting with the long edge nearest you and using the bamboo mat as aid, roll the nori around the fillings jellyroll- style. Using a gentle pressing motion, compress the roll forming a round or square roll. Remove the mat. Using a very sharp knife, cut the roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with the remaining nori, rice and spinach mixture.
Serve the sushi with accompaniments.
Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita-Leong Danhi.
Serving size = 1 piece
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
25 calories; 0g total fat; 0mg cholesterol; 18mg sodium; 5g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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