Serves a Crowd

Radish Sushi (Almost!)

May 23, 2012
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
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)
  • 4 heads of Belgian endive
  • Pickled ginger
In This Recipe
Directions
  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.

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Review
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 learned...to 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!