This oshinko maki roll is a simple sushi roll with only pickled radish as the filling. This simple roll style is the most common style of sushi roll in Japan, with the single filling and rice wrapped inside a sheet of nori seaweed. Maki sushi rolls are a great option for beginners who are new to making sushi at home! Since this is such a simple roll, try to start with fresh ingredients for the best results. If you're looking for other simple rolls to make alongside this oshinko roll, check out the other maki rolls on this site!
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
FAQ
What is oshinko in sushi?
Oshinko is a Japanese term that refers to pickled vegetables. When used in the context of sushi restaurants, it is almost always referring to Japanese pickled daikon radishes, that are yellow in color. Technically, this term can refer to other kinds of Japanese pickles.
What does oshinko taste like?
Oshinko are pickled vegetables, so they have a sharp vinegar taste. The classic pickled radish oshinko has a bit of a peppery bite from the white daikon radish, along with the tart and lightly sweet flavor from pickling. Overall, it is a fragrant dish with a strong flavor.
How to pronounce oshinko?
Oshinko (おしんこ) is pronounced like "O-sheen-koh".
How many calories are there in an oshinko maki?
Calorie counts will vary for oshinko maki from restaurants, but this recipe contains 250 calories per one roll (6 pieces per roll). This is a great low-calorie sushi roll choice!
How to make Oshinko Maki:
For the full recipe, see the recipe card at the bottom of the page!
- Prepare your seasoned sushi rice following my sushi rice recipe (sushi rice is seasoned with rice vinegar, sugar, and salt). Let the sushi rice come to room temperature before rolling. If desired, trim your sheet of nori smaller before rolling.
- 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.
- On top of a bamboo mat, cover the sheet of nori sheet 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. (You can wrap your rolling mat in plastic wrap if desired, but that is more important for rolls with rice on the outside)
- Arrange the strip of oshinko in a line, about one inch from the bottom of the sheet, as pictured. Try to make the filling as uniform as possible.
- 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. This should create a uniform, thin roll.
- 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 bite-sized pieces using a gentle sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking.
- Plate the oshinko sushi roll on your serving dish and serve immediately with a side dish of soy sauce.
Ingredients & Substitutions - Oshinko Maki
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Oshinko / Takuan
- Oshinko is a term that refers to a variety of Japanese pickled vegetables. Typically, when you see it on a Japanese restaurant menu it is referring to pickled daikon radish, but technically it could refer to other pickled veggies as well.
- The Japanese pickled radish that I buy for this roll is often labeled as takuan, and is yellow in color. You can find this at Asian markets in the refrigerated section (its common in both Japanese cuisine and Korean cuisine). See the images in this post for how it is usually packaged so you know what to look for!
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Oshinko Maki (Pickled Daikon Sushi Roll)
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
Nutrition
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