Recipe: Aona no norimaki (boiled greens wrapped in seaweed)

Norimaki needn’t always come as sushi.

So you’re looking for that perfect appetizer – something that looks great, is dead simple to make, and can be enjoyed by omnivores and vegetarians alike. Well look no further. This recipe for aona no norimaki (boiled greens wrapped in seaweed) is all of the above. Not only that, but its about as healthy an appetizer as you can get.

Aona is the Japanese word for green leaf vegetables, which includes such things as spinach, komatsuna and canola blossoms. Spinach and komatsuna were once winter vegetables, but are now available in Japan all year round. Canola blossoms are only found during springtime.

Ingredients (serves 2)

• 200g spinach or other aona
• 1 sheet toasted nori seaweed
• A handful of bonito flakes (optional)

Method

First wash the spinach, especially the roots, and then drain. Bring 1 liter of water to the boil and add a teaspoon of salt.

Place the spinach into the boiling water, roots first, then boil for 30 seconds so that the leaves turn a bright green. Rinse under cold water. Next, separate the spinach into two equal portions and squeeze well to remove any moisture. Cut off the roots.

Slice a sheet of nori in half, placing it on the maki-su (bamboo mat). Place the first half of the spinach on the nori, leaving 2 cm uncovered at the bottom of the sheet. Now lift the nearest edges of both the maki-su and the nori, and roll away from you. To seal the nori, dip a finger in water and moisten the top edge. Repeat for the second nori roll.

Finally, cut into 2-3 cm portions and serve on a bed of bonito flakes (optional).