Oshinko Maki (Pickled Daikon Sushi Roll)
A simple oshinko maki (sushi roll)! This recipe uses Japanese pickled daikon radish. This roll style is easy to prepare and is the most common style of sushi roll in Japan.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~½ cup prepared, seasoned sushi rice click for recipe
- 1 strip of oshinko see step 1
Instructions
- Remove the oshinko from the package and pat it dry with paper towels. Trim off the ends so it is the length of the sheet of nori. Cut the oshinko in half longways, creating two long pieces, then repeat again and again, creating 8 long strips of oshinko. Use one strip per roll.
- If desired, trim your sheet of nori smaller. (click for guide)
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges but leaving a strip along the top without rice, as pictured. (click for guide)
- Arrange the cucumber in a line, about one inch from the bottom of the sheet, as pictured. Try to make the filling as uniform as possible. (click for guide)
- Lightly wet the exposed strip of nori along the top of the sheet (so the roll will stick), then carefully and tightly roll up the roll. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 6 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and serve immediately. (click for guide)
Notes
This site has tons of resources and recipes for making sushi at home! If you're new to making sushi be sure to check out the Sushi Beginner's Guide before getting started!
Check out all the other sushi roll recipes on the site - Sushi Roll Index
Nutrition
Serving: 1rollCalories: 250kcal
Love this recipe?Join us on Instagram to never miss a new post!