Truth be told, most slow-food folks I know have their fast-food preferences. Mine happens to be take-out sushi from the local Japanese restaurants.
When I’ve made sushi from scratch, my untrained hands are slow and cumbersome. I only purchase top-grade seafood which is safe for eating raw, but it can sometimes be the same price as sushi-to-go.
Spinach Goma-Ae is available at most Japanese restaurants, but it’s easy to make and I appreciate having vitamin-packed spinach to round out my sushi selection. At most Japanese restaurants you’ve the option of having the spinach served with a topping of a thick, sweet sesame paste concoction, but I much prefer it plain.
A web browse supplies recipes which could include sake, rice wine vinegar, lemon juice or ground sesame seeds–maybe next time. From my experience, this dish is served slightly chilled or at room temperature.
