SUSHI-TSU

by Michael Baumgärtner

Shinko-Maki

Photograph of 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.