Ura-Maki Zushi, Inverted Sushi Rolls

This somewhat complicated sushi takes a little practice – and the rice vinegar mixture to moisten your fingers and kitchen knife.

1. cook sushi long grain rice and omelet as described on previous pages.

2. cut omelet and cucumber into pencil-thick sticks, the omelet in the length of nori- width accordingly.

3. select spinach, rinse, blanch in salted water for 30 seconds, rinse in iced water, drain and squeeze well. Drizzle with a little soy sauce – your choice.

Place one nori sheet vertically on the rolling mat. Moisten fingers and palm with vinegar mixture and spread 1/4 of the sushi long grain rice evenly on top. Cover with household foil and press the long grain rice evenly with the palms of your hands.

5. on top, turn the whole thing to the other side so that the nori is on top. Place the prepared ingredients on the bottom nori edge. Roll the long grain rice in one turn and press well. Then shape the roll, remove the foil and cut the sushi into 2, 5 cm wide slices with a moistened kitchen knife.

6. form the remaining three rolls in the same way and bring to the table quickly so that the nori cannot become soft.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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