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Oshinko Roll (Japanese Pickle Sushi)
5 from 6 votes

Oshinko Roll (Japanese Pickle Sushi)

Elevate your sushi game with these simple homemade Oshinko Rolls, a traditional delight combining tangy pickled vegetables and sushi rice in a beautifully crafted hosomaki roll.

Prep Time
20 mins
Total Time
20 mins
Servings: 9 rolls
Calories: 81 kcal
Course: Main Course, Appetizer
Cuisine: Japanese

Ingredients

  • 1 batch sushi rice seasoned
  • 5 full sheets nori
  • 350 grams Japanese pickles
  • 1 tablespoon rice vinegar

Instructions

    Cup of Yum
  1. Prepare 1 batch seasoned sushi rice.
  2. Cut 350 grams Japanese pickles into sticks that are ⅓-inch in diameter.
  3. Or, if your pickles are smaller, you can mince them up.
  4. Full sheets of nori are 7.5 x 8.25 inches. Stack 5 full sheets nori, and with the long edge facing you, cut the sheets in half with a sharp knife. Your half sheets should end up 7.5 x 4.125 inches in size.
  5. Prepare a bowl of tezu by stirring 1 tablespoon rice vinegar into a small bowl of water.
  6. Set your sushi mat on a clean work surface and place a half sheet of nori at the bottom edge of the mat with the rough side facing up.
  7. Wet your hands with the tezu and grab a handful of your prepared sushi rice (~80 grams). Shape it into a cylinder.
  8. About ½-inch from the top edge of the nori, use one hand to slowly pull the cylinder of sushi rice from one side of the nori to the other while using your other hand to pat the rice down as you go so it stretches the cylinder across the surface of the nori.
  9. Now, use one hand to form a dam along one side of the nori and use the fingertips of your other hand to gently press the rice down towards the bottom edge of the nori, leaving a ¼-inch gap. You want to leave a small "speed bump" of rice along the top (see the next step for a clearer photo of this bump). Repeat on the other side and then the center.
  10. Now, place your filling right up against the speed bump of sushi rice.
  11. Place your thumbs below the bottom edge of the sushi mat, and then flip the edge up and over the filling. The bottom border of nori should meet up with the speed bump of rice, allowing you to seal the roll shut.
  12. Unwrap the mat and pull it forward to coax the oshinko maki to roll onto the remaining flap of nori.
  13. Wrap the roll with the mat tightly and press evenly on the top and sides of the roll using your fingers and thumbs from the center to the sides to compress the rice and give the roll a square shape.
  14. To cut the roll, find the center and use a back-and-forth motion with a sharp knife while supporting the sides of the roll to cut it in half.
  15. Line the halves up and slice them in half again. Now, cut each half into quarters.

Nutrition Information

Calories 81kcal (4%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.1g (1%) Sodium 318mg (13%) Potassium 53mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 100IU (2%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 9 rolls

Amount Per Serving

Calories 81

% Daily Value*

Calories 81kcal 4%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 0.3g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Sodium 318mg 13%
Potassium 53mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 100IU 2%
Vitamin C 1mg 1%
Calcium 23mg 2%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.