1 1/2 cups short-grain rice
1 1/2 cups water
3/4 tbsp rice vinegar
3/4 tbsp sugar
1/2 tsp salt
1 1/2 bell peppers
12 ounces spinach
Nori seaweed 2-3 sheets
Prepare the sushi rice: Place the rice in a sieve and rinse under cold running
water.
Drain. Transfer the rice to a bowl filled with water and leave for 1 hour. Drain
for half an hour. Place the rice in a saucepan containing the water. Bring to a
boil, then cover and simmer over low heat for 10 minutes. Turn off the heat and
leave the rice, covered, in the saucepan for another 10 minutes.
Transfer the rice to a bowl and fluff with a wooden spatula until it reaches
room temperature. Mix the rice vinegar with the sugar and salt and then add to
the rice. Leave to cool. Bake, peel, core and slice the peppers. In a saucepan
boil water and blanch the spinach. Refresh and drain the spinach, squeezing out
any excess water. Wet the inside of the mold using a paper towel. line the
terrine with the nori, leaving approximately 2 cm/ 1 inch draping over the
sides. Divide the rice into 3 equal portions. Place one portion in the terrine
and press it down to make an even base. Spread the sliced peppers on top and
then place another portion of rice over the peppers. Place the spinach over the
rice and then place another portion of rice over the spinach. Place a sheet of
nori over the rice and fold the edges. Cover the terrine with plastic wrap.
Place a weight on top of the terrine.
Refrigerate for at least 30 minutes. Unmold the sushi by carefully running a wet
small knife in between the terrine and the sushi to loosen it, being careful not
to cut the nori.Turn it upside down and gently tap it on the work surface. Cut
into slices and serve.
