Sushi with spinach leaves

Ingredients

• 10 Spinach leaves preferably big
• 3/4 cup cooked sushi rice
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon vinegar
• as needed Water to cook rice
• 1/4 cup cucumber thin and long sliced
• 1/4 cup Carrots thin and long sliced
• 1/4 cup Avocado thin and long sliced
• 2 tsp herbs powder to sprinkle
• as needed Soya sauce for serving
• 1 tsp garlic powder

Steps

1. Take the spinach leaves and try to destem the thick stems on it with a knife gently as shown. In a big pan boil water and then dip the spinach leaves for 2 to 3 mins till slightly tender. Put them in a plate and pat dry them very softly so they dont tear.
2. For rice- cook sushi rice as per instructions on the pack or simple cook like regular rice with water in an open vessel and sieve the excess water. Add 1 teaspoon salt and 1 tablespoon sugar and vinegar while hot and mix it well. Let it cool. You can use normal rice also in same way as above. Just overcook it so that it becomes little sticky.
3. Assemble all the ingredients on the kitchen platform before you start. Spread the spinach on the sushi mat as shown
4. Scoop 1/2 cup of sushi rice on top of the spinach. Fill a small bowl with water to dip your fingers into–this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the spinach leaving a 1-inch border at the top to seal the roll.
5. Over the bottom quarter of the spinach layer place the cucumber, carrot, and avocado. Sprinke some garlic and herbs powder over it.Use your fingers to hold the vegetables in place while you begin to roll the mat. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll.
6. Transfer the sushi roll to a cutting board and cut the edges and keep them aside. Now cut them into 3/4 to 1 inch wheels as shown.
7. You can also add labneh in the sushi roll. Serve it with soya sauce.