🍣 Takuan Roll
A takuan roll, or oshinko maki, is a thin sushi roll of seasoned rice and a strip of takuan, the bright yellow pickled daikon radish, wrapped in nori. The pickle gives a crunchy bite and a sweet, tangy flavour against the soft vinegared rice. It is usually cut into six small pieces and served as a simple vegetarian item on sushi menus.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 2 sheets nori, halved
- 80 g takuan (pickled daikon), cut into long thin strips
Method
- Mix the vinegar, sugar and salt and fold into the warm rice; let it cool to room temperature.
- Place half a nori sheet, shiny side down, on a bamboo mat.
- Spread a thin layer of rice over the nori with wet hands, leaving 1 cm free at the far edge.
- Lay a strip of takuan along the middle and roll tightly with the mat.
- Cut each roll into 6 pieces with a wet sharp knife.
How to make it lighter
- Spread the rice thinly: rice provides most of the calories in a roll.
- Pair the roll with a clear soup or salad to make a fuller meal.
- Pickled daikon is already salty, so the roll needs little extra seasoning.
History
Takuan is a traditional Japanese pickle of dried daikon, and thin rolls with pickles are a long-standing part of sushi shops' simple maki. Takuan rolls are commonly found on sushi menus in Japan and abroad today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →