Thin Roll with Pickled Daikon Radish from The Sushi Experience by Hiroko Shimbo

Name: Thin Roll with Pickled Daikon Radish from The Sushi Experience by Hiroko Shimbo
Ingredients: 6 ounces takuwan (pickled daikon radish) or use julienned carrot instead; 2 small packets ito-katsuo (julienned bonito fish flakes), each containing about ⅓ cup (⅛ ounce), or larger fish flakes; 2 tablespoons toasted white sesame seeds; 1 package kaiware (daikon radish sprouts) (3 ounces), with the very bottom root removed, or other seed sprouts; 12 half-sheets nori (laver); choose the crisp variety; 6 cups (lightly packed) prepared sushi rice (½ cup, 2.8 ounces, per roll)

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My husband’s favorite way to finish his sushi dinner is with oshinko-maki, pickled daikon radish roll. He calls it his dessert. Sushi chefs from one restaurant to another prepare slightly...

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Cooking tools:

Bamboo rolling mat
Cutting board
Chef's knife

Ingredients

6 ounces takuwan (pickled daikon radish) or use julienned carrot instead
2 small packets ito-katsuo (julienned bonito fish flakes), each containing about ⅓ cup (⅛ ounce), or larger fish flakes
2 tablespoons toasted white sesame seeds
1 package kaiware (daikon radish sprouts) (3 ounces), with the very bottom root removed, or other seed sprouts
12 half-sheets nori (laver); choose the crisp variety
6 cups (lightly packed) prepared sushi rice (½ cup, 2.8 ounces, per roll)