Spinach Sushi Rolls Recipes

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper.
• Unroll the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed. Brush evenly with the mustard and then then top with the spinach, Cheddar, scallions and peppers, leaving a 1/2-inch border all the way around. Sprinkle with 1/2 teaspoon salt.
• Starting with a short side, roll the dough sheet into a log. Slice into 8 pinwheels and transfer to the prepared baking sheet. Bake until golden, 18 to 20 minutes.

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Steps:

• Preparation: Wash rice and drain well. Add rice and water to pan, bring to the boil, reduce heat & simmer, uncovered, until the water is absorbed. Turn heat off and cover rice firmly with kitchen foil, for 4 - 5 minutes Leave to cool, then stir in the combined rice vinegar, sugar and salt. Place spinach leaves in a bowl, and pour over boiling water. Let stand for 30 seconds then strain.
• Layer half the spinach leaves on a tea-towel. Overlap to form a base 20 x 30cm.
• Place half the rice on top of the spinach, moisten hands or flat knife with a little vinegar and spread rice to cover spinach, leaving 1" uncovered at the top.
• Spread a thin line of wasabi along the rice, 1" from the bottom. Top with your choice of meat & 2 vegetables.
• Roll up firmly from the bottom, using the tea-towel or damp hands (like a Swiss/Jam Roll).
• Repeat above steps with remaining ingredients.
• Refrigerate for 30 minutes. Remove from fridge/tea-towel. Cut into 1" sections with a sharp knife.
• Serve with soy sauce for dipping, and extra wasabi for those who like it HOT.

Steps:

• Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
• Stir together the cream cheese, carrots and scallions.
• Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you. Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more rolls.
• Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife. Serve with soy, wasabi and pickled ginger.

Steps:

• Marinate spinach:
• Have ready a large bowl of ice and cold water. Stir together dashi, mirin, and soy sauce in a large shallow bowl.
• Leaving stems attached, divide spinach into 2 piles. Stack spinach leaves and line up bottoms of stems, then tie each pile into a bundle with kitchen string 1/2 inch from ends of stems. Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water. When spinach is cool, gently squeeze excess water from bundles and transfer to dashi mixture. Marinate at room temperature, turning occasionally, 3 hours.
• Make egg sheet:
• Stir together cornstarch and water in a glass measure. Add eggs, sake, and sugar and beat with a fork just until blended. If mixture is frothy, let stand until foam subsides. Heat oil in a 12-inch nonstick skillet over moderate heat, swirling skillet to coat, and wipe out excess with paper towels. Pour slightly more than 1/3 cup egg mixture into skillet, swirling to cover evenly, and discard remainder. When edges of egg begin to dry, remove skillet from heat and let stand 20 seconds. Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick). Cook other side 30 seconds and invert egg sheet onto a work surface.
• Assemble rolls:
• When egg sheet is cool enough to handle, arrange on a sushi mat, lining up an edge of sheet with near edge of mat. (If you're not using a sushi mat, keep egg sheet on work surface.) Gently squeeze excess marinade from spinach bundles and trim stem ends to remove string. Keeping bundles intact, arrange spinach horizontally across lower third of egg sheet, with stems of 1 bundle on left and stems of the other on right. Beginning with side nearest to you, roll egg sheet up and over spinach tightly, squeezing mat around roll to tighten, and continue to roll up egg sheet. Trim ends of roll and cut crosswise into 8 pieces.

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
• Brown sausage in large skillet on medium-high heat. Drain and set aside.
• Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
• Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
• Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.