Truth be told, most slow-food folks I know have their fast-food preferences. Mine happens to be take-out sushi. There are dozens of sushi options in this town and I'm sure I've sampled them all. But the sushi option on my usual "race-track" is Sushi Town on Packard. It's certainly not a fancy store-front, but the sushi is deliciously fresh and the owners are gracious.

When I've made sushi from scratch, my untrained hands are slow and cumbersome. I only purchase top-grade seafood which is safe for eating raw, but it can sometimes be the same price as sushi-to-go.

Spinach Goma-Ae is available at most Japanese restaurants, but it's easy to make and I appreciate having vitamin-packed spinach to round out my sushi selection. At most Japanese restaurants you've the option of having the spinach served with a topping of a thick, sweet sesame paste concoction, but I much prefer it plain.

A web browse supplies recipes which may include sake, rice wine vinegar, lemon juice or ground sesame seeds--maybe next time. From my experience, this dish is served slightly chilled or at room temperature.

I purchased a bag of organic spinach for $3.00 at the Wednesday Farmer's Market, so I'll use that. You may substitute frozen spinach for fresh, if desired.

(Tip: The May/June Ann Arbor Clipper Magazine has many fantastic discount coupons for local sushi restaurants you may want to check out.)

Yield: 2 servings Cost: $3.50 (without sushi!) Time: 15 minutes

Ingredients

8 cups fresh spinach, stems removed if large 2 teaspoons sugar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon toasted white sesame seeds

Directions

1. Bring large pot of salted water to a boil. Stir in spinach, return to a boil then immediately drain in a colander under cold running water. 2. With a serving spoon, press on spinach to expel all excess water then wring dry in a clean cloth or paper towels. Coarsely chop and set aside. 3. Combine sugar, soy sauce and sesame oil. Toss spinach with dressing, and, if desired, press into a small ramekin for a rounded shape. Unmold from ramekin, if using, top with sesame seeds and serve.