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Oshitashi with Tosazu

This steamed spinach roll is served cold and drizzled with a rice-vinegar sauce.

  • Servings: 4

Source: Martha Stewart Living, May 1997


  • 1/3 cup plus 1 tablespoon rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon bonito flakes
  • 2 one-pound bags cello spinach, tough stems removed


  1. In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.

  2. Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.

  3. Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.

  4. Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.

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