I want to make a rolled spinach appetizer. i had it at a Japanese restaurant. i could not find a recipe anywhere. it was a crabmeat mixture rolled in a spinach leaf like a sushi maki roll , sliced, and topped with salmon roe.... it looked just like this:
I havent had much success with leafy rolled stuff in the past so any help would be greatly appreciated. im not sure what was in the crabmeat mixture, maybe just crab and bread crumbs... it wasnt cheesy but very savory.
i assume i just make the crab mixture, roll it, cook it and slice it.... but how do i keep it from falling apart? after i roll it does it go into a pan with oil? they had such a perfect cylindrical shape.