Maki Sushi with Peppers

Place the rice in a colander and rinse under running water until it runs clear.

Boil the rice, (approximately 2 cups) of water and kombu seaweed in a saucepan over high heat. Turn down the heat, cover, and simmer for about 10 minutes. Remove from the heat and let the rice soak for 3-5 minutes.

Heat the rice vinegar and mix with 1/2 teaspoon each of salt and sugar.

Pour the rice into a bowl and remove the kombu seaweed. Using cooking chopsticks, mix using a crisscross motion. Pour in the seasoning mixture slowly, and cool the rice with a fan to room temperature.

Rinse and trim the peppers and cut into narrow strips.

Rinse the spinach and blanch in boiling salted water. Rinse in cold water and drain well. Season with salt and pepper.

Toast the sesame seeds in a dry frying pan until fragrant, remove from the pan and let cool. Drain the bamboo shoots well.

Place 1 nori sheet on a bamboo mat and spread with sushi rice, leaving a free border around the edges of approximately 1/2 inch.

Cover the rice with plastic wrap and flip over so that the rice is located directly on the bamboo mat. On the bottom third of the seaweed sheet layer some spinach, then the pepper strips and bamboo shoots.

Use the bamboo mat to roll up the rice tightly, removing the plastic wrap along the way. Remove the bamboo mat, press the ends of the roll down firmly, then roll in sesame seeds.