This type of sushi requires no rolling and is very easy to make. Daikon is low in calories but high in vitamin C. Its enzymes help digest raw fish.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 20 Minutes
For the Sushi Rice
Any Selection of the Following
- shredded daikon
- thinly sliced cucumber
- 1 fillet sashimi-grade tuna, thinly and evenly sliced
- 1 fillet sashimi-grade salmon, thinly and evenly sliced
- 1 fillet sashimi-grade kingfish, thinly and evenly sliced
- 12 prepared and cooked shrimp
- 1 cured mackerel fillet, thinly sliced
- 1 thin squid tube, scored and cut into pieces
- wasabi, to serve
- Japanese dark soy sauce, to serve
For a Gluten-free Option
- use gluten-free tamari to replace soy sauce
How to Make It
- In a sieve, rinse the rice until the water runs clear. Put the rice, kombu, and 1¼ cups water in a heavy saucepan, and cover with a lid. Bring to a boil, thensimmer for 11–12 minutes. Remove from the heat and leave to steam, with the lid on, for 10 minutes.
- Put the vinegar, sugar, and salt into a saucepan and heat slowly until the grains have dissolved.
- Turn the rice onto a shallow dish. Drizzle the vinegar mixture over, then turn to gloss the rice. Leave to cool.
- Serve the rice on the dish or in four individual bowls, arranging the vegetables and fish on top. Serve with wasabi and dark soy sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.