Oshinko Roll (Japanese Pickle Sushi Roll Recipe)
Learn how to make an easy Oshinko Roll filled with pickled vegetables called oshinko. Enjoy this refreshing and authentic Japanese maki sushi at home!
Equipment
Ingredients
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.
- Make Sushi Rice: Blend rice vinegar, salt, and sugar well in a small bowl. Transfer the cooked rice to a large bowl, and gradually pour the 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 the 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.
Notes
- When spreading the rice, wet your hands with water to prevent the sticky rice from clinging to your fingers, or use a rice paddle to make spreading easier.
- Nori sheets have a shiny side and a rough side. Always place the shiny side down when assembling the roll.
- When cutting, have a wet cloth ready. Moistening the knife before slicing makes the rice not stick and makes it easy to cut.
Video
Nutrition
Serving: 1servingCalories: 91kcalCarbohydrates: 19gProtein: 2g
This nutritional information is estimated and provided for general reference only.