I prefer bundled spinach to bagged spinach for this preparation. Keep the spinach leaves turned in the same direction when cooking for the prettiest nigiri.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 12 pieces
8 oz (250 g) fresh spinach leaves, trimmed of stems
½ cup (125 ml) water
½ teaspoon dark sesame oil
Pinch of salt
1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
1 teaspoon black sesame seeds
In a microwave-safe bowl, mix the spinach, water, dark sesame oil and salt. Cover with plastic wrap and microwave on high for 30 seconds. Remove the spinach and give it a good squeeze to remove as much liquid as possible.
Dip your fingertips in water and splash some across your palms. Squeeze a walnut-sized ball of the sushi rice, about 2 tablespoons, in your hand to form a neat rectangular bed of rice. Repeat to make 12 beds of rice in all.
Top each bed of rice with some of the wilted spinach.
Sprinkle with black sesame seeds before serving.
