Shinko Maki (Pickled Daikon Sushi Rolls)
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 rolls
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Cuisine
Japanese
Shinko Maki (Pickled Daikon Sushi Rolls)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 tbsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 320 g cooked Japanese short-grain rice
- 80 g yellow pickled daikon (takuan) approx 20g per roll
- 2 sheets sushi nori seaweed
- soy sauce for dipping
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Instructions
- Pour 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt into a bowl and mix until dissolved.
- Sprinkle the mixture over 320 g cooked Japanese short-grain rice while it's still warm, then mix gently using the edge of rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to stop it from drying out.
- Cut 80 g yellow pickled daikon either into sticks or finely diced depending on preference.
- Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
- Fold the nori in half, then pinch along the crease and tear down the fold. (You can use scissors for a cleaner cut.)
- Lay the bamboo rolling mat on a flat surface with the bamboo sticks lying horizontally. Align the long side of the nori with the bottom of the mat. Make sure the rough side of the nori is facing up.
- Wet your hands and shape an 80g (approx ½ US cup) handful of rice into a rough cylinder.
- Spread the rice out on the nori making sure to leave a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then place the daikon through the middle. If the daikon is cut into sticks, arrange them in a line, and gently press them into the rice to stop them from moving.
- Lift the bottom of the mat and bring the edges of the rice together.
- Press firmly to shape, then lift the edge of the mat and roll once more to seal.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy with a small bowl of soy sauce for dipping!
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