Author Notes: I love sushi and have actually made it a couple of times back when it started becoming all the rage around here. It does involve a little work, however, and so I decided to make a sort of "deconstructed" version. Everything can be made ahead and then just assembled before serving. A refreshing summer appetizer. - inpatskitchen
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
- 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.
Putting it all together
- 3/4 cups grated daikon radish (use the large holes of a box grater) packed
- 3/4 cups 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)
- 4 heads of Belgian endive
- Pickled ginger
- 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.