Oshinko Roll

Course: Main Course

Cuisine: Japanese

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: rolls

Calories: 128kcal

Author: Quynh Nguyen

This Oshinko Roll is fresh, crunchy, and super easy to make at home. It features seasoned sushi rice wrapped around takuan (pickled daikon radish) for a sweet and tangy bite. With just a few ingredients and a bamboo mat, you’ll have homemade sushi on the table in under 30 minutes—perfect for sushi night or a fun weekend lunch.

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Equipment

Ingredients

For the Sushi Rice

2 cups cooked sushi rice
1 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the Oshinko Roll

2 nori sheet cut in half
2 takuan (pickled daikon radish), cut into thin strips
sesame seeds (optional)

Instructions

Make the sushi rice: While the rice is still warm, gently mix in the rice vinegar, sugar, and salt. Set aside to cool.
Prep the takuan: Cut the pickled radish into long, thin strips.
Assemble the roll: Place a halved nori sheet (shiny side down) on a bamboo mat lined with plastic wrap.
Spread the rice: Wet your hands and evenly press a thin layer of rice over the nori.
Add the filling: Lay a few strips of takuan across the center.
Roll it up: Roll tightly using the bamboo mat to help shape it into a firm log.
Slice: Use a sharp, damp knife to cut into 6–8 pieces, wiping the blade between cuts.
Serve: Plate with soy sauce, wasabi, and pickled ginger. Sprinkle sesame seeds on top if you’d like.

Notes

Use plastic wrap over your bamboo mat to keep things clean and easy to roll.
Wet your hands before handling the rice so it doesn’t stick to everything.
Sharp knife = clean slices. Dull blades will squish your roll. Wipe between cuts for the best results.
Takuan tip: The brighter yellow the pickled radish, the more traditional it looks. You can find it at most Asian markets or in the refrigerated section.
Want it inside-out? Spread rice on the nori and flip it over before adding the takuan for a fun twist.

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