Ingredients
4 sheets of nori (seaweed), 4 bowls of cooked rice, 250 g (about 8 oz) spinach, half a bowl of pork floss, 4 long strips of carrot, 1 bamboo sushi mat, 1 egg.
Seasonings
3 tablespoons each of white sugar and white vinegar, salt to taste.
Instructions
1. Beat the eggs with a pinch of salt, then cook into a thin omelet in a non-stick pan. Cut the omelet into a rectangle, then slice into long strips. Blanch the spinach in salted boiling water until just tender, then rinse under cold water and squeeze dry. While the rice is still hot, mix in sugar and white vinegar, then let it cool completely.
2. Place a bamboo sushi mat on the work surface, lay a sheet of nori (dried seaweed) on top, spread sushi rice over three-quarters of the nori, place all the meat filling in the center, then roll it up; when you reach the front edge, tilt and press down slightly, seal the seam with a bit of rice to form a teardrop shape, use a sharp knife to slice the teardrop sushi into thin pieces, and arrange them on a serving plate.