Oshinko roll お新香巻き
User Reviews
5.0
6 reviews
Excellent
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Cook Time
0 mins
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Additional Time
45 mins
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Total Time
1 hr 5 mins
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Servings
10 rolls
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Calories
148 kcal
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Course
Main Course, Appetizer, Lunch, Dinner
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Cuisine
Japanese
Oshinko roll お新香巻き
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Learn how to make authentic Oshinko vegan sushi rolls as the Japanese do. Follow this simple recipe with step by step photo instructions.
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Ingredients
- 2 cups uncooked rice *1
- 1.9 cups water
- 1 piece Kombu Kelp *2
- 4 tbsp rice vinegar *3
- 2 tbsp sugar
- 2 tsp sea salt
- 5 nori seaweed sheets cut in half
- 1/4 Oshinko pickled Daikon
- 2 tbsp water or rice vinegar *4
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Instructions
- Wash the uncooked rice and drain the washing water completely.
- Place the washed rice in a rice cooker with the water and the piece of kombu kelp
- Cook the rice according to your rice cooker.
- Combine all sushi vinegar ingredients and let the sugar and salt dissolve completely while the rice is being cooked.
- When the rice is cooked, remove the kombu kelp, and place the rice in a large mixing bowl or Hangiri wooden tub (if you have) and combine with sushi vinegar. *5
- Divide the sushi rice 80g (1/2 cup) each and set aside covered with a kitchen cloth so that the rice will not dry out. *6
- Cut the nori seaweed sheets' longer side in half.
- Toast the nori seaweed sheet by passing sheet over a medium flame to make it crispier. *7
- Cut the Oshinko pickled daikon about 0.2 inch (5mm) square sticks matching the length same as the long edge of the nori sheets length.
- Place the nori sheet on a bamboo sushi rolling mat.
- Spread 1/2 cup of the sushi rice already divided previously over the nori seaweed sheet evenly leaving 0.6 inch (1.5cm) at the top of the nori seaweed.
- Place the oshinko pickled daikon on the centre of the sushi rice.
- Wet the far edge of the nori sheet with sushi vinegar with your finger tip.
- Place your fingers on the oshinko pickled daikon, lift the edges of the bamboo sushi rolling mat with your thumb and index finger and bring the one edge of nori sheet and sushi rice over to meet the other edge of the sushi rice.
- Firmly press the bamboo sushi rolling mat over the sushi roll with your hands.
- Repeat the above process for the rest of the ingredients.
- Cut each roll in sixths with a sharp knife. Clean the knife with a well moistened kitchen cloth between each cut.
- Serve with sushi ginger, wasabi and a small bowl of soy sauce.
Equipments used:
Notes
- *1 This recipe makes 10 oshinko rolls. Use sushi rice calculator, if you would like to make more or less. You need rice to make 4 regular sushi rolls for 10 oshinko rolls.
- *2 If you don't have kombu kelp, you can omit this ingredient, though, the kelp adds umami component.
- *3 If you don't have access to rice vinegar, see Japanese food substitution post for alternatives.
- *4 Works as glue to seal nori seaweed sheet together.
- *5 Do not mix sushi vinegar and rice in your rice cooker. This will damage the rice cooker coating. Read the important mixing technique in how to make perfect sushi rice post.
- *6 This step is for making the rolling process smoother.
- *7 This step also makes it easier to cut, mentioned in the above post tips.
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
471mg
(20%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
65IU
(1%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10rolls
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 471mg | 20% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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