Rainbow Futomaki Rounds

Method

1. 1

   Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.

2. 2

   Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.

4. 4

   For the filling, shred the crab and fold it with a spoonful of mayonnaise. Whisk the eggs with 1 tablespoon sugar, a pinch of salt and 2 tablespoons dashi, cook into a thin rolled omelette and slice into strips. Quarter the cucumber lengthwise and slice it into thin sticks. Cut the carrot into fine matchsticks. Blanch the spinach for 20 seconds, cool and squeeze it dry.

5. 5

   Set the nori on the rolling mat rough side up. Spread the rice thinly and evenly with damp fingertips, leaving a border of bare nori at the top edge.

6. 6

   Lay the crab, eggs, cucumber, carrot and spinach in a line across the center of the rice. Lift the edge of the mat, roll it over the filling and tuck firmly, then keep rolling and press gently to seal.

7. 7

   Let the roll rest seam side down for 2 minutes. Slice into 8 pieces with a wet, very sharp knife, wiping the blade after each cut.

8. 8

   Serve with soy sauce, wasabi and pickled ginger.