Radish Sushi (Almost!)

By inpatskitchen
May 23, 2012
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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

Serves: many

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
  1. 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.
  2. 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 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. Combine the 2 radishes, the sugar and vinegar in a small bowl. Cover and refrigerate for about an hour.
  2. Place the soy and wasabi in a small jar with a lid. Shake the mixture until the wasabi is incorporated into the soy.
  3. Drain the now lightly pickled radishes and stir them into the sticky rice.
  4. 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.

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