1. Boil the spinach in salted water. Plunge it into ice water. Bind it and roll in a makisu (sushi mat) to squeeze out the water. Cut it into 4cm lengths. 2. Peel the daikon and carrot.

1. Cut the square nori in half. 2. Place the nori on a makisu (sushi mat). Spread the cooked rice on top of the nori. 3. Mix the katsuobushi with soy sauce and place along the center of the rice.