Makes 4 rolls
Time: 1 hour
What's not to love about daikon? It's a great natural diuretic and decongestant and even helps clear up acne-prone skin. I decided to kick up my veggie sushi rolls this weekend with a little bit of daikon. They were delicious!
Recipe note: Dip your knife in warm water when cutting the sushi. It will make slicing easier.
Ingredients
1/2 daikon, peeled and sliced thin
1 carrot, peeled and sliced thin
1/2 cucumber, peeled and sliced thin
1/2 cup mushrooms, sliced thin
1 cup brown rice or sushi rice
2 tablespoons Mirin
Nori sheets (I use Eden Foods brand)
Soy sauce for dipping
Wasbi (optional)
Pickled ginger (optional)
Directions
Cook rice according to directions. Once cooked, put the rice in a bowl and sprinkle with Mirin. Stir to mix in the Mirin. Let rice cool to just above room temperature.
Use a pair of tongs to toast nori sheets over an open flame for about 30 seconds per side. The nori should turn from black to deep green.
Place a nori sheet on a cutting board. Layer the sheet with rice and then vegetables. Roll up like a burrito and slice into pieces. Serve with soy sauce, wasabi and pickled ginger.
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