To make the rice:
Heat 1/3 third cup of chicken stock and steep threads. Put rice trough several water changes until starch is removed from the grains and the water is clear. This takes about 20 minutes and is necessary for the rice to absorb the special sushi vinegar. Heat the oil and saute the onion with the cardamom until limp. Add the saffron, chicken broth and rice and let stand 10 minutes with no heat. Cover the rice tightly and turn heat very high until you hear a vigorous boil. Do not remove pot lid. Change the heat to low and continue cooking the rice another 8-10 minutes. Turn the heat back up for a minute and then off. Let the rice steam with the lid on another 20 minutes. Dump the rice into a large wooden or china bowl and begin sprinkling and tossing with sushi vinegar. If still steaming, fan rice while you toss until there is no more steam. Coat all the grains well with the vinegar which will make them shiny. Immediately cover rice with damp dish towel. Do not refrigerate, it will turn crusty.
For the insides: Heat olive oil in skillet, put garlic through a press into the oil, add carrots ant thyme and saute lightly. Steam spinach and wring out all moisture.
To assemble: Dampen the dish towel covering the rice again and place it on top of sushi mat with the top edges of both even. Place seaweed sheet on top of the towel and cover completely and evenly with rice. Flip the seaweed over so that the rice is against the towel. In the middle of the seaweed put pieces of spinach and carrot in a narrow strip. Beginning at the edge farthest away form you, begin making a sushi roll, pressing firmly against the seaweed with the sushi mat. Be sure to keep pulling complete piece of seaweed, remove the towel, and put roll on a cutting board. Dip a very sharp knife in water and cut the roll into 1 inch slices. Serve with or without pickled ginger or dipping sauces.
1 cup Cal-Rose short grain rice (240g)
560ml chicken stock
˝ teaspoon saffron threads
Crushed seeds from 6 green cardamoms
˝ medium onion, diced. ˝ cup sushi rice vinegar (120ml)
4 seaweed sheets. 1 bunch fresh spinach
2 large carrots, julienned
1 garlic clove
˝ teaspoon dried thyme
2 tablespoons olive oil