Sushi course part 3: Blanched spinach salad with sesame dressing

blanched spinach salad with sesame

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!

You need:

  • 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.

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