I sometimes eat Spinach uncooked, particularly Baby Spinach. However, I strongly believe Spinach should be blanched before using it for cooking, even for a simple stir-fry. Spinach is high in oxalic acid that can cause health problems. First of all, Spinach tastes nicer if it is blanched, even in a simple stir-fry. This is how I blanch Spinach. If you want to use it for Sushi Rolls, this is the way.

Method
  1. Trim off roots from fresh Spinach, and wash thoroughly to remove sands and grits. Drain on a colander placing them in the same direction.
  2. Bring a large pot of water to the boil. I don’t add Salt to the water.
  3. Dip the stem side of Spinach into the boiling water for 30 seconds.
  4. Then push the leafy parts into the boiling water. It is your choice to cook until leafy parts are just wilted OR cooked softly. *Note: DO NOT over-blanch it.

  5. Drain the Spinach, quickly fill the pot with cold water, and immediately transfer the Spinach into the cold water. I usually repeat the process. Drain again, fill the pot with cold water, and transfer the Spinach to the cold water.
  6. Pick up several stems and make a small bunch, gently squeeze to remove excess water, then place the bunch on a colander. Repeat the process. *Note: You would need to squeeze to remove more water before you use it.
  7. Trim off the bottom end and use it as long as it is for Sushi Rolls, OR cut it into 3-4cmm long pieces and use for stir-fries, salads such as ‘Goma-ae’, soups, pies, etc. You can freeze it for storage.