Japanese Daikon Rolls Recipe by Chef Tony Sakakibara

Below is a recipe by Chef Tony Sakakibara of Mitsuwa Marketplace in Torrance, CA. Mitsuwa Marketplace is the largest Japanese supermarket in the United States, housing thousands of Japanese products that are fun and easy to cook. With 7 locations nationally and an online store, Japanese ingredients – including a cornucopia of produce – have never been easier to come by. And if grilling meat is on the food shopping list, Mitsuwa also has a top-notch meat counter for all carnivore needs.

Japanese Daikon Rolls Recipe (serves 4)

1-2 medium sized Daikon radishes
2 packages Sato’s microwaveable rice
2 tablespoons Mizkan Sushi vinegar
6 Ohba/Shiso leaves
4 tablespoons Salted Rice Malt
4 – ½ sheets of sushi seaweed
Sesame seeds
Additional item: 1 roll plastic wrap

Cut the daikon to match the length of the seaweed, then slice into small pieces and cover with salted rice malt. Store overnight in refrigerator. The next day, wipe off the salted rice malt. Cook the Sato’s rice as per instructions on package and add sushi vinegar. Take plastic wrap and lay the seaweed flat. Spread the rice on top of the seaweed and sprinkle sesame seeds over it. Cut the Ohba leaves in half vertically and place on top of the seeds. Place the daikon over the leaves. Use the plastic wrap to roll up the layers. Once rolled up, cut into six pieces.

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