Giant Sushi - serves 6

1 1/2 cups short-grain rice
1 1/2 cups water
3/4 tbsp rice vinegar
3/4 tbsp sugar
1/2 tsp salt
1 1/2 bell peppers
12 ounces spinach
Nori seaweed 2-3 sheets

Prepare the sushi rice: Place the rice in a sieve and rinse under cold running water.
Drain. Transfer the rice to a bowl filled with water and leave for 1 hour. Drain for half an hour. Place the rice in a saucepan containing the water. Bring to a boil, then cover and simmer over low heat for 10 minutes. Turn off the heat and leave the rice, covered, in the saucepan for another 10 minutes.
Transfer the rice to a bowl and fluff with a wooden spatula until it reaches room temperature. Mix the rice vinegar with the sugar and salt and then add to the rice. Leave to cool. Bake, peel, core and slice the peppers. In a saucepan boil water and blanch the spinach. Refresh and drain the spinach, squeezing out any excess water. Wet the inside of the mold using a paper towel. line the terrine with the nori, leaving approximately 2 cm/ 1 inch draping over the sides. Divide the rice into 3 equal portions. Place one portion in the terrine and press it down to make an even base. Spread the sliced peppers on top and then place another portion of rice over the peppers. Place the spinach over the rice and then place another portion of rice over the spinach. Place a sheet of nori over the rice and fold the edges. Cover the terrine with plastic wrap. Place a weight on top of the terrine.
Refrigerate for at least 30 minutes. Unmold the sushi by carefully running a wet small knife in between the terrine and the sushi to loosen it, being careful not to cut the nori.Turn it upside down and gently tap it on the work surface. Cut into slices and serve.