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!
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!
Jump to:
- About This Recipe
- What is Oshinko Roll?
- A Brief Introduction To Sushi Roll (Maki Sushi)
- 📋 Ingredients
- Where to Buy Japanese Ingredients
- Makisu (Bamboo Mat)
- 🔪Instructions
- Step 1: Preparing the Rice
- Step 2: Preparing the Ingredients
- Step 3: Assembling the Roll
- Step 4: Cutting the Roll
- Serve
- Hosomaki Variations
- Thanks For Stopping By!
- More Sushi and Rice Recipes You Might Like
- 📖 Recipe
- Easy Oshinko Roll Recipe (Japanese Pickle Sushi Roll)
- 💬 Comments
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 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)
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):
- Cooked Japanese Rice: See below
- Takuan: See below.
- Nori Sheet: See below.
- 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 strong for the rice, so I highly recommend using rice vinegar. You can also use store-bought seasoned rice vinegar.
Japanese Short-grain Rice
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.
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 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 Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
Makisu (Bamboo 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
1. Blend rice vinegar, salt, and sugar well to make sushi vinegar.
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.
3. Continue mixing until the rice is evenly coated with the vinegar mixture. Be careful not to mash the 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
1. Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
2. Cut takuan into thin strips.
Step 3: Assembling the 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.
2. Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.
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.
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.
6. Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.
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
1. Prepare a damp cloth, as the rice tends to be sticky. Use a sharp knife to slice it into bite-sized pieces.
2. Wet the knife with the damp cloth and cut the sushi roll in half.
3. Align the two halves of the sushi rolls and cut them into thirds.
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
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
You can create even more variations if you substitute takuan with other ingredients. Here are some classic hosomaki options:
- Natto Maki (Fermented Soybeans Roll)
- Kappa Maki (Cucumber Roll)
- Kanpyo Maki (Dried Gourd Strips Roll)
- Tekka Maki (Raw Tuna Roll)
- Tamago Maki (Egg Roll)
Thanks For Stopping By!
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
- Natto Maki (Natto Sushi Roll)
- Kappa Maki (Cucumber Sushi Roll)
- Inari Sushi (Vegan Tofu Pockets Sushi)
- 3 Ways To Make Onigirazu (Rice Sandwiches)
📖 Recipe
Easy Oshinko Roll Recipe (Japanese Pickle Sushi Roll)
Print Pin SaveEquipment
- 1 Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi.)
Ingredients
- 400 g Cooked Japanese Rice, 2 US cups
- ½ Takuan
- 3 Nori Sheet, full size nori sheet
Sushi vinegar
- 1 tablespoon Rice Vinegar
- ½ tablespoon Sugar
- ½ teaspoon Salt
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.
Comments
No Comments