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1.
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Soak 5 cups of uncooked rice in cold water for 30 minutes.
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Drain and cook in the rice cooker with fresh water.
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I use the hand method to determine how much water to useyou lay your hand flat against the rice and the water reaches halfway up the middle finger.
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2.
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Meanwhile, prepare a large bowl of icy water and set aside.
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3.
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Bring a large pot of salted water to boil.
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Blanch the spinach for 20 30 seconds and remove quickly to the icy water bath.
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When cool, remove to a colander to drain.
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Repeat with the carrot strips, except the carrots may take up to a minute of blanching to become tender.
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3.
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Gently squeeze excess water from spinach and throw into a medium sized bowl.
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Add in minced garlic, salt, sesame seeds, sesame oil.
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Gently mix and set aside.
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4.
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When the rice is ready, scoop out the rice into a large bowl.
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Mix in the vinegar gently with a large spatula and spread out to cool.
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5.
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While the rice is cooling, assemble all the ingredients including the daikon, seasoned spinach, carrots, fried tofu and fried egg on a plate.
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6.
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Prepare a small bowl of cold water and put in a couple of drops of sesame oil.
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This will be used to dip your fingers as you spread the rice in order to prevent rice from sticking to your fingers.
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7.
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Now you are ready!
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Place one sheet of nori on the bamboo mat.
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Take a scoop of rice and spread evenly and thinly, leaving about a inch at the top free.
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Dip your fingers in the water/sesame oil bowl and press down gently on the rice.
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8.
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Place the filling on the rice, about one piece each, i.e.
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one strip of carrot, one strip of egg, on top of each other towards the bottom closest to your chest.
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You will have to create a long strip of spinach with a couple of pieces.
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Make sure the fillings are placed close together so that when you start rolling, they wind up in the middle.
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9.
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Roll the nori over the ingredients in a relatively tight roll and press down gently.
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Bring the sheet to the edge of the mat and roll until the whole sheet is rolled inside the mat.
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Then squeeze gently to compact the roll together.
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If the edge is loose, either use a few grains of rice or the sesame oil/water mixture to seal.
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You should have enough rice and ingredient to make 10 rolls.
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Slice the rolls with sharp knife when ready to serve.
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If you are not going to eat them all right away, leave them as rolls (i.e.
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dont cut them) to preserve freshness.
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Serve with a bowl of miso soup.
