Salmon-Wrapped Spinach Roll

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

   Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.

4. 4

   While the rice cools, cut the salmon into long strips about 1/2 inch thick. Blanch the spinach for 20 seconds, cool and squeeze it dry.

5. 5

   Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.

6. 6

   Arrange spinach in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.

7. 7

   Shingle the salmon along the roll at a slight angle, lay plastic wrap over it and squeeze lightly with the mat to set the topping.

8. 8

   Cut into 8 even pieces using a long wet knife and a single back-and-forth stroke for each.

9. 9

   Finish with a little soy sauce and serve right away.