Bring water to a boil. Add the spinach and hold under the water by pushing it down with a slotted spoon or oil skimmer. Cook 1 1/2 to 2 minutes. Pour into a colander. Rinse under cold water to set the color. Sprinkle mirin over the spinach and toss to mix. It is now ready to use in making rice, noodle or vegetable sushi. With your hands, squeeze out excess water from the spinach before making the sushi.
Per serving - 58 calories, 0 g fat (3% calories from fat), 2 g protein, 13 g carbohydrate, 2 g fiber, 0 mg cholesterol, 243 mg sodium