And here we go again with my little sushi course! This time though, I’m not going to show you another way for making sushi rolls, but a tasty side dish. At first sight this salad might seem a little blant since it’s basically just spinach with a sesame-soy dressing, but the tahini really makes this a special treat! You can use fresh or frozen spinach for this – I personally prefer to use fresh spinach, though since you will blanche it anyway, the frozen one won’t make such a big difference. Just make sure the leaves aren’t chopped to finely, or you will have a hard time trying to eat this with chopsticks!
- 150g fresh young spinach leaves (frozen ones will work as well)
- 1 teaspoon tahini
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon mirin
- sesame seeds for topping (optional)
Wash and clean fresh or defrost frozen spinach. Heat a big pot with water (or a smaller one for the frozen spinach) and blanch the spinach leaves for a couple of minutes. Drain the spinach and press out any excess water. Leave to cool to room temperature. Meanwhile, mix a dressing from tahini, soy sauce, rise vinegar and mirin. Mix with the blanched spinach and top with some sesame seeds. Serve alongside your favourite sushi rolls.