Daikon Hosomaki 6pcs Recipe
Make Daikon Hosomaki 6pcs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Hosomaki Ingredients
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and 1.2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Let the rice cool to room temperature.
Preparing the Hosomaki
- 4
Prepare the Daikon
Peel the daikon radish and cut it into thin strips, approximately 1/4 inch wide and 3 inches long.
- 5
Assemble the Hosomaki
Lay a sheet of nori on a bamboo sushi mat with the shiny side down. Wet your hands with water to prevent sticking, then take a handful of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.
- 6
Add the Filling
Place a few strips of daikon radish horizontally across the center of the rice.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you while applying gentle pressure to form a tight cylinder. Wet the top border of the nori with a little water to seal the roll.
- 8
Cut the Hosomaki
Using a sharp knife, slice the roll into 6 equal pieces, cleaning the knife with a damp cloth between cuts to ensure clean edges.
