Pickled Daikon Sushi

Pickled Daikon Sushi Recipe - Vegetarian Sushi from New Zealand

Region / culture: New Zealand | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 2 |

Vegetarian diet

Introduction

Pickled Daikon Sushi is a delicious and refreshing sushi roll that features pickled daikon radish as the star ingredient. This sushi roll is perfect for those who enjoy a tangy and slightly spicy flavor in their sushi.

History

Pickled Daikon Sushi is a modern twist on traditional sushi rolls. Daikon radish has been used in Japanese cuisine for centuries, but pickling it and using it as a filling for sushi is a more recent innovation. This recipe combines the traditional flavors of sushi with the unique tanginess of pickled daikon.

Ingredients

1 sheet of nori
2 strips of daikon, peeled and sliced into two 7-inch (175 mm) long thin strips
1.33 cups of cooked sushi rice
1 tsp of sesame seeds
Namida® wasabi paste, to taste, for the sushi plus additional as an accompaniment if desired
soy sauce, as an accompaniment
pickled ginger, as an accompaniment if desired
salt

How to prepare

Sprinkle daikon strips lightly with salt.
Let them stand for 15 minutes.
Rinse the daikon with cold water and pat it dry.
Cut the nori sheet in half.
Place half of the nori sheet, shiny side down, on a bamboo mat or plastic sheet.
Evenly spread 0.67 cup of cooked sushi rice on the nori sheet.
Place sesame seeds in a small frying pan over medium heat.
Cook, shaking the pan until the seeds are lightly browned, about 3 to 4 minutes.
Spread a thin film of wasabi paste down the center of the rice, sprinkle with the browned sesame seeds, top with a strip of daikon, and roll the sushi into a cylinder.
Press the bamboo mat or plastic sheet around the rolled sushi to seal the edges.
Repeat steps 3 to 10 to make a second roll.
Place the sushi on a cutting board and slice each roll into 6 pieces.
Serve with wasabi paste, soy sauce, and pickled ginger.

Variations

Add avocado slices or cucumber strips to the sushi roll for extra flavor and texture.
Substitute pickled daikon with pickled carrots or pickled cucumbers for a different twist.
Use brown rice or quinoa instead of sushi rice for a healthier option.

Cooking Tips & Tricks

Make sure to rinse the daikon strips thoroughly after salting them to remove excess salt.

- Toasting the sesame seeds before adding them to the sushi roll will enhance their flavor.

- Use a bamboo mat or plastic sheet to help roll the sushi tightly and evenly.

- Serve the sushi with soy sauce, pickled ginger, and extra wasabi paste on the side for dipping.

Serving Suggestions

Pickled Daikon Sushi can be served as a light appetizer or as part of a sushi platter. Pair it with miso soup and a side of edamame for a complete meal.

Cooking Techniques

Rolling the sushi tightly and evenly is key to a successful sushi roll.

- Slicing the sushi roll with a sharp knife will help maintain its shape and presentation.

Ingredient Substitutions

If you can't find daikon radish, you can use regular radish or pickled carrots instead.

- Use black sesame seeds instead of white sesame seeds for a different look.

Make Ahead Tips

You can prepare the pickled daikon and sushi rice ahead of time and assemble the sushi rolls just before serving.

Presentation Ideas

Arrange the Pickled Daikon Sushi on a platter with a garnish of pickled ginger and wasabi paste for an elegant presentation.

Pairing Recommendations

Pair Pickled Daikon Sushi with a glass of chilled sake or green tea for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover Pickled Daikon Sushi in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the sushi rolls or enjoy them cold.

Nutrition Information

Calories per serving

Each serving of Pickled Daikon Sushi contains approximately 150 calories.

Carbohydrates

Each serving of Pickled Daikon Sushi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pickled Daikon Sushi contains approximately 2 grams of fats.

Proteins

Each serving of Pickled Daikon Sushi contains approximately 2 grams of proteins.

Vitamins and minerals

Pickled Daikon Sushi is a good source of vitamin C, potassium, and fiber.

Alergens

Pickled Daikon Sushi contains soy and sesame seeds.

Summary

Pickled Daikon Sushi is a low-calorie, low-fat, and low-protein sushi roll that is rich in carbohydrates and vitamins.

Summary

Pickled Daikon Sushi is a unique and flavorful sushi roll that combines the tanginess of pickled daikon with the traditional flavors of sushi. This recipe is easy to make and perfect for sushi lovers looking to try something new. Enjoy this refreshing and delicious sushi roll as a light meal or appetizer.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl eager to learn the art of cooking from my mother. We were living in a small village in Japan, surrounded by lush green fields and towering mountains. My mother was a skilled cook, and she took great joy in passing down her knowledge to me.

One day, while rummaging through some old cookbooks in our kitchen, I stumbled upon a worn and tattered recipe for Pickled Daikon Sushi. The pages were yellowed with age, and the writing was faded, but I could make out the ingredients and instructions clearly. I was intrigued by the idea of combining the tangy pickled daikon with the delicate flavors of sushi rice.

Excited to try something new, I showed the recipe to my mother, who smiled and nodded approvingly. She told me that the recipe had been passed down through generations in our family, and that it was a beloved favorite. She guided me through the process, teaching me how to prepare the daikon radish, marinate it in vinegar and sugar, and then roll it into sushi with seasoned rice.

As we worked together in the kitchen, I listened intently to my mother's stories about how she had learned to make the Pickled Daikon Sushi from her own mother, who had learned it from her mother before her. The recipe had been perfected and refined over the years, with each generation adding their own unique touch to it.

After hours of meticulous preparation, the Pickled Daikon Sushi was finally ready. The vibrant colors of the daikon and rice glistened in the sunlight, and the aroma of vinegar and spices filled the air. My mother and I sat down at the table, eagerly anticipating the first bite.

The flavors exploded in my mouth - the tangy daikon perfectly complemented the sweetness of the rice, creating a harmonious balance of tastes and textures. I closed my eyes and savored every morsel, feeling a sense of pride and accomplishment at having successfully recreated a family recipe that had been passed down through generations.

From that day on, Pickled Daikon Sushi became a staple in our household. I would make it for special occasions, family gatherings, and whenever I wanted to savor a taste of nostalgia from my childhood. The recipe became a symbol of tradition and connection to my roots, a way for me to honor my ancestors and keep their culinary legacy alive.

As I grew older and ventured out into the world, I shared the recipe with friends and neighbors, eager to spread the joy of Pickled Daikon Sushi to others. I would often host cooking workshops and demonstrations, teaching people how to make this delicious dish and sharing the stories behind it.

Now, as I sit here reminiscing about that fateful day when I first discovered the recipe for Pickled Daikon Sushi, I am filled with gratitude for the culinary heritage that has been passed down to me. The flavors and aromas of that dish continue to evoke memories of my childhood, of my mother's guiding hand, and of the deep connection I feel to my family and ancestors.

I may have learned many recipes from various places and people over the years, but the Pickled Daikon Sushi will always hold a special place in my heart. It is more than just a dish - it is a testament to the enduring power of tradition, family, and love that transcends time and borders. And for that, I am eternally grateful.