Rolled tamagoyaki with rice and sesame spinach

Ingredients

For 1 serving

• Eggs3
• Soy sauce1 teaspoon
• Sugar1 teaspoon
• Sunflower oil1 teaspoon
• Sushi rice40 g
• Spinach100 g
• Sesame seeds5 g

Contains: gluten, eggs, soy, sesame

Method

1. Rinse the sushi rice until the water runs clear, put it in a small pan with about one and a quarter times its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid.
2. Meanwhile bring a small pan of water to the boil; wash the spinach, plunge it in for 1 minute until wilted, drain, run it under cold water and squeeze it well.
3. Toast the sesame seeds in a dry small pan over medium heat for 1–2 minutes, until golden; crush them lightly and dress the spinach with the sesame and a few drops of soy sauce.
4. Beat the eggs with the rest of the soy sauce and the sugar until the sugar dissolves.
5. Heat a small non-stick pan over medium-low heat, grease it with the oil using kitchen paper and pour in a thin layer of egg; when almost set, roll it towards you with a spatula, push the roll to the far side, grease and pour in another layer, lifting the roll so the egg runs underneath. Repeat until the eggs are used up, about 1 minute per layer.
6. Let the tamagoyaki cool for 2 minutes so it firms up, then cut it into thick slices; serve with the rice and spinach.