Easy Oshinko Roll Recipe (Japanese Pickle Sushi Roll)

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

oshinko roll served on a plate.

The Oshinko Roll is a popular and delicious sushi choice known for its refreshing taste and beautiful appearance. Whether you’re a sushi pro or a beginner, these step-by-step instructions will help you make the perfect Oshinko Roll to satisfy your cravings!

    This recipe is for you if:
  • You love Japanese sushi.
  • You love sushi rolls or maki sushi.
  • You are looking for an easy oshinko roll recipe.

If you want to check the recipe immediately, please visit the link below. Let’s get started!

About This Recipe

  • Japanese sushi roll recipe
  • Japanese pickle is the main ingredient
  • Vegetarian-friendly sushi
  • Refreshing and light taste

What is Oshinko Roll?

oshinko maki illustration

Oshinko Roll, also known as Oshinko Sushi Roll or Oshinko Maki Roll, is a popular and flavorful small sushi roll that you can find at sushi restaurants.

It features a combination of fresh and vibrant pickles wrapped in a sheet of nori (seaweed) and sushi vinegared rice. Oshinko refers to Japanese pickles, and takuan is a popular choice among them.

Takuan is a pickled daikon radish with a delightful crunch and tangy flavor. It adds a burst of flavor and texture to sushi rolls, enhancing the overall taste experience.

A Brief Introduction To Sushi Roll (Maki Sushi)

Futomaki and hosomaki illustrations.

The sushi roll, known as Maki sushi or Nori maki in Japanese, is created by wrapping a nori sheet (seaweed) around a layer of vinegared rice seasoned with a mixture of rice vinegar, sugar, and salt, along with the chosen main ingredient in the center.

Maki sushi comes in two different sizes:

  • Hosomaki refers to thin sushi rolls, typically containing one main ingredient inside the roll. Oshinko roll is a type of hosomaki.
  • Futomaki, on the other hand, refers to thicker sushi rolls that can contain multiple ingredients.

I hope this simple knowledge will make ordering sushi at restaurants a more enjoyable and effortless experience for you!

📋 Ingredients

Here are the Oshinko roll ingredients (amounts are in the recipe card below):

oshinko roll ingredients

Japanese Short-grain Rice

Japanese rice on a plate

The best rice for sushi rolls is short-grain rice, which is more starchy than long-grain rice and helps maintain the desired shape of the sushi roll, as well as onigiri rice balls.

Koshihikari rice is the most famous and popular brand of Japanese rice. Or you can use the one labeled “sushi rice” on the packaging.

I won’t go into the details of how to cook rice in this recipe, so please see the “How to cook Japanese rice on the stove” recipe.

How To Cook Perfect Japanese Rice on The Stove
5 from 11 votes
You don't have a rice cooker? Don't worry. You can easily cook fluffy and delicious Japanese short-grain rice on the stove! Let's learn how!
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Japanese short grain rice in a pot

Nori Sheet

Nori sheet

Nori seaweed sheets are dried seaweed that are crisp and come in sheet form, as shown in the picture above.

Get this full-size nori sheet (8.3″ x 7.5″ or 21 x 19 cm) at a grocery store, and we will divide it into half to make this Oshinko roll recipe.

Takuan

takuan, pickled daikon radish

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.

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

Makisu (Bamboo Mat)

makisu, bamboo sushi mat

A Makisu, also known as a bamboo mat or sushi rolling mat, is a traditional tool used in Japanese cuisine for rolling sushi. It is made from thin bamboo strips woven together with string. The makisu provides support and helps shape the sushi roll while keeping the ingredients tightly wrapped.

When you closely observe the side profile of Makisu, you’ll notice that one side is flat while the other is round. Make sure to place the nori sheet on the flat side to achieve a smooth surface for your sushi roll.

If you don’t have a Makisu, you can still make sushi using plastic wrap as a substitute.

🔪Instructions

Here are the step-by-step instructions for making Oshinko roll. The process consists of the following four straightforward steps!

  • Step 1: Preparing the Rice
  • Step 2: Preparing the Ingredients
  • Step 3: Assembling the Roll
  • Step 4: Cutting the Roll

Step 1: Preparing the Rice

Step for preparing sushi rice.

1. Blend rice vinegar, salt, and sugar well to make sushi vinegar.

Step for preparing sushi rice.

2. 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.

Step for preparing sushi rice.

3. Continue mixing until the rice is evenly coated with the vinegar mixture. Be careful not to mash the rice.

Step for preparing sushi rice.

4. Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before using it for making sushi rolls.

Helpful Tips for Preparing the Rice

  • When preparing the sushi rice, avoid mashing 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.

Step 2: Preparing the Ingredients

Nori sheet divided in half.

1. Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.

Cut takuan into thin strips.

2. Cut takuan into thin strips.

Step 3: Assembling the Roll

Step for assembling sushi roll.

1. Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down and rough side up, on the mat.

Step for assembling sushi roll.

2. Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.

Step for assembling sushi roll.

3. Evenly spread the rice on the nori sheet using your hand. Leave half an inch (1.2 cm) of the nori uncovered at the top.

4. Place the takuan in the center of the rice.

Step for assembling sushi roll.

5. 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.

Step for assembling sushi roll.

6. Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.

Oshinko roll on a cutting board.

The first one is complete! Repeat the rolling process to make four more rolls. Allow them to sit for a few minutes before cutting.

Helpful Tips for Assembling the Roll

  • 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. Wet your hands with water to prevent sticking, as rice tends to be quite sticky. You can also use a rice paddle as it can make the spreading process easier.
  • Nori sheets have a shiny side and a rough side. When placing the nori sheet, ensure the shiny side faces down. Once the sushi roll is completed, the shiny side of the nori should be on the outside.
  • Ensure that the smooth side of the sushi mat faces up and the knot is positioned on the upper side.

Step 4: Cutting the Roll

Step for cutting oshinko roll.

1. Prepare a damp cloth, as the rice tends to be sticky. Use a sharp knife to slice it into bite-sized pieces.

Step for cutting oshinko roll.

2. Wet the knife with the damp cloth and cut the sushi roll in half.

Step for cutting oshinko roll.

3. Align the two halves of the sushi rolls and cut them into thirds.

Step for cutting oshinko roll.

4. Done! Serve the sushi rolls with the cut side facing up.

Helpful Tips for Cutting the Roll

  • Position the end of the roll facing down and let it sit for a few minutes before cutting. This will make it easier to cut. Have a damp cloth ready to wipe the knife after each cut, ensuring clean cuts.
  • Make sure to cut each sushi roll to the same length. It looks visually appealing when each piece has the same height when serving.

Serve

Oshinko roll served on a plate

Serve the Oshinko sushi rolls with soy sauce for dipping. If desired, you can also serve them with wasabi and pickled ginger on the side.

Hosomaki Variations

kappa maki served on a plate.

You can create even more variations if you substitute takuan with other ingredients. Here are some classic hosomaki options:

Thanks For Stopping By!

Oshinko roll served on a plate

Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Sushi and Rice Recipes You Might Like

oshinko roll served on a plate.

Easy Oshinko Roll Recipe (Japanese Pickle Sushi Roll)

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

Equipment

Ingredients

Sushi vinegar

Instructions

Preparing Sushi Rice

  • Blend rice vinegar, salt, and sugar well to make sushi vinegar.
  • 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.
  • Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before using it for making sushi rolls.

Preparing the Ingredients

  • Nori sheet: Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
  • Takuan: Cut takuan into thin strips.

Assembling the Roll

  • Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down, on the mat.
  • Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.
  • Evenly spread the rice on the nori sheet using your hand. Leave half an inch (1.2 cm) of the nori uncovered at the top.
  • Place the takuan in the center of the rice.
  • 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.
  • Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.

Cutting the 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.
  • Make sure to cut each sushi rolls to the same length. It looks visually appealing when each piece has the same height when serving.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 19g | Protein: 2g | Fat: 0.3g
Course: Rice
Cuisine: Japanese
Keyword: oshinko roll, sushi roll
Did You Make this recipe?Please Leave a star rating!

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