1 Chinese cabbage
1 bunch watercress
Pinch sea salt

Bring 1-2 inches water to a boil and add salt. Blanch or steam cabbage until limp. Rinse under cold water and drain. Blanch watercress for 30 seconds. Rinse in cold water. Drain and squeeze out extra water.

Overlap 2-3 cabbage leaves on a sushi mat (available at Oriental food shops, or use a flexible placemat), covering 2/3 of the mat. Line 1/4 of the watercress along the bottom of the cabbage. Roll up the mat and greens tightly. Unroll the mat. Slice rolls into 1 inch pieces. Turn rolls on sides and arrange attractively. Serve with soy sauce, mustard or ume-boshi paste, made from pickled plums. Yield: 4-6 servings.