Oshinko Maki Roll (Japanese Pickle Sushi Recipe)

Learn how to make a delicious Oshinko Maki Roll, a flavorful sushi roll filled with pickled vegetables. With these straightforward steps, you’ll create this refreshing Japanese sushi in no time!

Looking for sushi roll recipes? Try my Avocado Roll, Cucumber Roll, and Kanpyo Roll!

oshinko roll served on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • These step-by-step instructions will help you easily make oshinko maki at home!
  • Enjoy the refreshing taste and authentic Japanese flavor.
  • This sushi option is perfect for vegetarians and vegans.

Oshinko Maki (Sushi Roll)

Oshinko Maki is a sushi roll filled with pickled vegetables, typically using takuan (pickled daikon).

Type Of Sushi Roll

The sushi roll, known in Japanese as Maki sushi or Nori maki, is made by wrapping a nori sheet (seaweed) around a layer of vinegared rice and some fillings in the center.

  • Hosomaki, meaning “thin roll,” is a basic type of sushi where rice and a single filling are wrapped in seaweed.
  • Futomaki, or “thick roll,” features a larger, wider sushi roll containing a variety of colorful and flavorful fillings.
  • Uramaki, known as the “inside-out roll,” is a roll in which the rice is on the outside, wrapped around the seaweed and filling. It is a subtype of futomaki.

*Learn more about the type of sushi here.

Recipe Ingredients

You’ll need the following ingredients to make this Oshinko Roll Recipe:

oshinko roll ingredients.
  • Cooked Rice: We use short-grain rice, which is sticky, fluffy, and perfect for making sushi rolls. If you haven’t cooked it, please see this recipe: “How to cook Japanese short-grain rice on the stove.”
  • Takuan: Takuan is a type of pickle made from daikon radish, salt, rice bran, and various other seasonings. Many people enjoy its distinct crunchy texture and tangy flavor. Takuan is commonly sliced and served as a delightful side dish. Its vibrant flavor and satisfying crunch make it a great accompaniment to a variety of Japanese meals.
  • Nori Sheets are dried seaweed that is crisp and comes in sheet form. Get this full-size sheet of nori (8.3″ x 7.5″ or 21 x 19 cm) at a grocery store, and we will divide it into half to make this sushi roll recipe.
  • Rice Vinegar, Sugar, and Salt: We blend them well and mix them into the rice to make vinegared rice. Other types of vinegar might be too strong for the rice, so I highly recommend using rice vinegar. You can also use store-bought seasoned rice vinegar.

How To Make Oshinko Maki Roll: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Cut takuan into thin strips.

Step 1

Cut takuan into thin strips.

Step for preparing sushi rice.

Step 2

Blend rice vinegar, salt and sugar.

Step for preparing sushi rice.

Step 3

Add the sushi vinegar to the cooked rice and blend well.

How to make avocado roll.

Step 4

Place a nori sheet on a sushi mat and spread the sushi rice.

takuan in the center of the rice.

Step 5

Place the takuan slices in the center of the rice.

How to make avocado roll.

Step 6

Roll from the front and apply gentle pressure to shape the roll.

Oshinko roll served on a plate.

Cut the oshinko maki roll into small bites and serve them alongside soy sauce for dipping. For added flavor, you can also offer wasabi (Japanese horseradish) and pickled ginger on the side. Enjoy!

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Oshinko roll served on a plate.

Leave a Rating!

I hope you enjoy this Oshinko Maki Roll! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

oshinko roll served on a plate.

Oshinko Maki Roll (Japanese Pickle Sushi Recipe)

5 from 4 votes
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 5 rolls
Author: Juri Austin
Learn how to make a delicious Oshinko Maki Roll, a flavorful sushi roll filled with pickled vegetables. With these straightforward steps, you'll create this refreshing Japanese sushi in no time!

Equipment

  • 1 Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi.)

Ingredients

  • ½ Takuan
  • 3 Nori Sheet, full size nori sheet

Sushi vinegar

Instructions

  • Prepare the Ingredients: Divide a nori sheet in half with the lines on the seaweed using your hand or scissors. Cut takuan into thin strips.
  • Prepare Sushi Vinegar: Blend rice vinegar, salt, and sugar well in a small bowl.
  • Make Sushi Rice: Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.
  • Assemble: Place the nori sheet, shiny side down, on a bamboo sushi mat. Evenly spread the rice on the nori sheet using your hand or rice paddle. Leave 1 cm (about half an inch) of the nori uncovered at the top. Place takuan slices in the center of the rice.
  • Roll: Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the takuan, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
  • Cut the Sushi Roll: Wet the knife with the damp cloth and cut the sushi roll in half. Align the two halves of the sushi rolls and cut them into thirds.

Video

Notes

  • When preparing the sushi rice, be careful not to mash the grains while stirring. Use a gentle folding motion to mix the rice and seasonings.
  • If the sushi rice is still hot, you can use a paper fan to cool it down to room temperature.
  • Use around 70-80g of rice for each roll as a guide to avoid overflow when rolling.
  • When spreading the rice, ensure it is evenly distributed on the nori sheet.
  • Nori sheets have a shiny side and a rough side. When placing the nori sheet, ensure that the shiny side is facing down.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 19g | Protein: 2g
Course: Rice
Cuisine: Japanese
Keyword: oshinko maki
Did You Make this recipe?Please Leave a star rating!

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