Radish Sushi (Almost!)
Ingredients
- For the sticky rice
- 1 cup sushi rice, thoroughly rinsed
- 1 cup water ⓘ
- 1 tablespoon granulated sugar ⓘ
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon salt ⓘ
- Putting it all together ⓘ
- 3/4 cup grated daikon radish (use the large holes of a box grater) packed ⓘ
- 3/4 cup grated red radish (use the large holes of a box grater) packed
- 3 tablespoons granulated sugar
- 3 tablespoons unseasoned rice vinegar ⓘ
- 1/4 cup soy sauce
- The sticky rice
- 1/4 to 3/4 teaspoon wasabi paste (depending on your tolerance for heat) ⓘ
Instructions
- Place the rinsed rice and water in a medium sauce pan and bring to a boil. Lower the heat, place a cover on the pan and just barely simmer for about 15 minutes, stirring occasionally. Turn off the heat and let the rice rest for about 5 minutes.
- Uncover the pan and let the rice cool to room temperature. Combine the sugar, vinegar and salt in a small dish and microwave for about 10 seconds. Stir the mixture into the rice making sure all the rice gets coated. Set aside.
- Combine the 2 radishes, the sugar and vinegar in a small bowl. Cover and refrigerate for about an hour.
- Place the soy and wasabi in a small jar with a lid. Shake the mixture until the wasabi is incorporated into the soy.
- Drain the now lightly pickled radishes and stir them into the sticky rice.
- Separate the leaves of the Belgian endive and place a nice size rounded tablespoon or so on the base of each leaf. Drizzle the rice with 1/4 to 1/2 teaspoon of the soy mixture and then top with a little pickled ginger.
Nutrition & Diet Analysis (per serving)
145
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).