Not the exact recipe shown above, which was from Maangchi's cookbook, but certainly just as good, possibly better! It's not so much what you put in the rolls, but how you roll them. Biggest problems I've encountered are trying to put too much on the seaweed, rice sticking to my hands (I've learned to keep a bowl of water with a little bit of sushi vinegar in it), and the knife sticking when I slice it. I use a very thin carbon steel slicing knife which I wipe with a wet wash cloth after every slice. https://youtu.be/Y-Y9CXGRJPU If you prefer the taste of Japanese sushi, you might want to add a little bit of sweetened sushi vinegar to your rice (after it's cooked).

I didn't have spinach for mine, which contained, fake crab, undyed pickled radish, egg and ground beef, I substituted bok choy, which turned out fine. I love Maangchi. She's an excellent presenter, so much fun to watch. Great recipes, too! Since the pickled radish was uncolored, it might have helped if I had included some sliced carrot for color.