Serves a Crowd

Radish Sushi (Almost!)

May 23, 2012
4 Ratings
  • Serves many
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 appetizer worth sharing! —inpatskitchen

What You'll Need
  • 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)
  • 4 heads of Belgian endive
  • Pickled ginger
  1. For the sticky rice
  2. 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.
  3. 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.
  1. Putting it all together
  2. Combine the 2 radishes, the sugar and vinegar in a small bowl. Cover and refrigerate for about an hour.
  3. Place the soy and wasabi in a small jar with a lid. Shake the mixture until the wasabi is incorporated into the soy.
  4. Drain the now lightly pickled radishes and stir them into the sticky rice.
  5. 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.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • EmilyC
  • boulangere
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

9 Reviews

LeBec F. December 29, 2015
well if that isn't one of the most/ the most innovative thing I've seen on 52, I don't know what is! Terrific!
inpatskitchen December 29, 2015
Thanks Mindy! Makes a nice refreshing little bite!
EmilyC May 24, 2012
What a nice, vibrant dish for hot summer days! Love how you've lightly pickled the radishes.
inpatskitchen May 25, 2012
Thanks EmilyC...I never had pickled radishes before and loved how they turned out.
boulangere May 23, 2012
I could so almost eat these, and I hate radishes!
inpatskitchen May 23, 2012
Thanks! The light pickling of the radishes might change your mind...
GiGi26 May 23, 2012
Sound yummy and your picture is BEAUTIFUL!!
GiGi26 May 23, 2012
Sounds.....forgive the type-o please.
inpatskitchen May 23, 2012
Really was.. and I just realized I typed "amost" instead of "almost" Thanks! Off to fix MY typo