Oshinko Roll Recipe

Oshinko rolls on a white plate square thumbnail photo

Delicious Oshinko Roll Sushi Recipe with Step-by-Step Instructions

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: oshinko roll, oshinko roll sushi

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: Rolls

Calories: 148kcal

Equipment

1 Bamboo Sushi Mat
1 Pot for cooking sushi rice
1 Sharp knife and cutting board

Ingredients

Sushi Rice

2/3 cups Sushi Rice dried, will cook to 2 cups
2 Tbsp. Sushi Vinegar

Sushi Roll

2 Nori Sheets
10 oz Oshinko (or yellow pickled radish) also referred to as takuan

Instructions

Cook Sushi Rice

Rinse 2/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 cup of water.
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Mix 2 Tbsp. of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Assemble the Oshinko Rolls

Cut the yellow pickled radish: Slice the yellow pickled radish into strips about 1/4 inch thick. If your radish is big enough, cut the strips so it will fit across the long half of your cut nori sheet. If it's not big enough, cut so it will fit approximately half way across the nori sheet. That way you can fit two across.
Prepare your bamboo sushi mat: Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Tear or cut the nori sheet in half: Gently fold the nori sheet in half. Then tear the nori sheet in half along the crease. If it does not tear easily, use kitchen shears to cut in half.
Press rice onto nori sheets: Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1/2 cup of rice onto about 3/4 of the nori sheet in an even layer. Leave about 1/4 of the nori sheet without rice as this will help seal the roll.
Tip: Wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Add the yellow pickled radish to the rice: Place the yellow pickled radish onto the rice. If your slices are long enough to fit across the entire nori sheet, I would add three slices per nori sheet. If they are shorter, double up and put six slices on the nori sheet, trying to make it the same thickness across the roll.
Roll the sushi: Wet the part of the nori sheet that does not contain rice. Starting at the side of the nori sheet with rice, use the bamboo sushi mat to fold your roll until it's completely enclosed. Once the nori is making contact with the rice, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.
Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
If you are struggling to roll the sushi, feel free use the whole nori sheet or 3/4 of the nori sheet. This will make the roll easier to roll but the roll will be thicker.
Cut the roll: Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
Serve and enjoy: I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.

Video

Notes

You can control how thick your sushi rolls are by how much of the nori sheet you use. This recipe uses half the nori sheet which makes smaller rolls. I prefer smaller rolls for this type of sushi as I think they are easier to eat with chopsticks.

However, if you like thicker rolls, you can use the entire nori sheet. This will definitely make the roll thicker and more filling. It also makes it easier to roll. You can also cut off the top 1/4 of the nori sheet to reduce the thickness of the roll depending on your preference.

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