Oshinko, which means “fragrant dish” in Japanese, refers to a variety of pickled vegetables commonly used in Japanese cuisine. While daikon radish is one of the most popular types of oshinko, there are several other vegetables that can be pickled and enjoyed, such as cucumbers, carrots, and even cabbage. This recipe focuses on using takuan, a type of pickled daikon radish, to create delicious and refreshing oshinko rolls. The vibrant yellow color and tangy flavor of takuan make these rolls a delightful addition to any meal.
Takuan (or danmuji in Korea) is easy to find at Asian and many international grocers, or even online! However, if you prefer to avoid the dyes and preservatives often found in store-bought versions, you can try my all-natural takuan/danmuji recipe.
Items Needed:
- Small/medium pot for cooking rice (2-quart capacity)
- Bamboo sushi mat
- Sharp knife
- Bowl of water for wetting hands
Ingredients:
- 1.5 cups (300g) uncooked sushi rice
- 2 tablespoons vinegar
- 2 teaspoons honey
- 4 sheets of nori (seaweed)
- Takuan (pickled daikon radish), a few strips or one thicker strip per roll
- Optional: sesame seeds, soy sauce, pickled ginger, and wasabi for serving
Instructions:
1. Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the sushi rice according to the package instructions or in a rice cooker.
- Once the rice is done cooking, remove it from the heat and keep the lid on for 5 minutes.
- After 5 minutes, fluff the rice with a wooden spoon. Put the lid back on at an angle to continue venting until the rice reaches room temperature.
- Pour the honey-vinegar mixture directly into the rice pot and gently mix to combine. This will make the rice sticky and flavorful.
2. Assemble the Oshinko Roll:
- Place a bamboo sushi mat on a flat surface.
- Lay a sheet of nori, shiny side down, on the mat.
- Wet your hands with water to prevent the rice from sticking. Take a portion of the prepared sushi rice and spread it evenly over the nori, leaving about 1 inch (2.5 cm) of space at the top edge.
- Place a few strips or one thicker strip of pickled daikon radish horizontally across the center of the rice.
3. Roll the Sushi:
- Carefully lift the edge of the bamboo mat closest to you and start rolling it away from you, applying gentle pressure to form a tight roll (note: the edge of the bamboo mat further from you must be pulled slightly up so that it is not tucked into the sushi roll.
- Once you reach the end, moisten the exposed edge of the nori with a little water to seal the roll.
4. Slice and Serve:
- Using a sharp knife, slice the roll into bite-sized pieces (about 8-9 pieces per roll).
- Optionally, sprinkle sesame seeds on top of each piece.
- Serve the oshinko rolls with soy sauce, pickled ginger, and wasabi.
