Japanese cuisine is known for its healthy, light, and flavorful dishes. It’s always a delight cooking a Japanese meal, and this recipe is no different!
Oshinko can be made of a different variety of pickled vegetables, such as cucumber, radish, or cabbage. One of my favorites is the yellow radish (Daikon) Oshinko, made with sugar, vinegar, and salt with turmeric and saffron, responsible for its beautiful bright yellow color. Food coloring is sometimes used.
It can be used as a single filling of a roll, Oshinko Maki or Oshinko Sushi roll, or with other ingredients as Futomaki or Uramaki rolls. Both of which are considered an essential side dish in Japan served along with rice and miso soup.
It’s even sometimes considered garnish or condiment because of its aromatic flavors.
As for its calorie content, An 8 pieced roll of sushi has 185 calories!
- You will need a sushi rolling mat (made of bamboo) to make your own bite-sized sushi rolls.
- It’s important to use high quality, short grained Japanese rice in this dish, as it contributes to the fluffiness of the fillings.
- When choosing the daikon, go for the heavy and smooth-surfaced large ones
How To Make Oshinko Roll
- A cup of Japanese rice (short-grained)
- A cup of water
- 1.5 tablespoons of sushi vinegar (You can make your own by mixing 2 tablespoons of rice vinegar with 1 teaspoon of salt and 1 tablespoonful of sugar)
Oshinki sushi rolls:
- 10 oz of yellow pickled radish
- 4 sheets of nori seaweed.
- Soy sauce
- Wasabi paste
To make sushi rice:
- Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch.
- Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
- Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar prepared from the rice vinegar, sugar, and salt.
- Leave them aside and start preparing the sushi rolls. Don’t put your rice in the fridge to cool down. It will affect its taste and texture!
For the sushi rolls:
- Start by slicing the yellow radish into 1/4 -inch slices
- Spread your rolling mat with a plastic wrap on top to easily clean up after.
- Cut ¾ of the Nori sheet and lay it on the plastic wrap with the shinning side facing the rolling mat
- Spread the rice evenly on the Nori sheet, add on top of the rice from 3-6 slices of radish (according to the length of your slices)
- Dip your hands in Tezu (made of ¼ cup of water and 2 teaspoons of rice vinegar). This is important to stop the rice from sticking to your fingertips when rolling your sushi.
- With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
- Cut the roll into bite-sized pieces and serve them with a dipping soy sauce and wasabi paste.