SUSHI-TSU
by Michael Baumgärtner
Shinko-Maki
Daikon is a light giant radish coming from eastern Asia. If it is dried and pickled in rice bran, you get the in Japan very popular Takuan. The pickled vegetables are then used for these Maki-zushi.
Shinko-Maki
Ingredients
- 4 half-sized seaweed sheets
- 1 portion Sushi rice
- 10 cm radish
- wasabi
- salt
Preparation
Roast seaweed sheets briefly on one side. Cut radish into strips. Now make a Maki-roll with the radish strips.