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.