Japan-ish Spinach Roll

>> April 7, 2010

- seaweed wrapper
- fresh spinach leaves, washed thoroughly
- crab meat, boiled
- mayo/mustard for dipping

1. lay the seaweed wrapper and top it with spinach leaves and crab meat.
2. Roll it, and lock the seaweed wrapper by rubbing a little bit of water using your fingertips on the ends so it sticks.
3. Cut in bite size.

If you are not a fan of spinach, feel free to free style. You can use romaine lettuce instead. The crunchiness of romaine lettuce is awesome! If you don't like crab meat, use tuna (canned). It's a nice simple snack when you crave for something fresh.


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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