Radish and Shrimp Sushi Rolls


Radish and Shrimp Sushi Roll

Radish and Shrimp Sushi Rolls

  • 1 Daikon Radish (Large)
  • ½ lb. Shrimp (Peeled and Deveined)
  • ½ cup Cilantro (Fresh)
  • 1 cup Red Cabbage (Shredded)
  • Liquid Aminos (To taste)
  • Red Pepper Flakes (To taste)
  • 1 batch Quick Pickled Radishes

Quick Pickled Radishes

  • 1 bunch Red Radishes (Sliced into matchsticks)
  • ½ Red Onion (Thinly Sliced)
  • ½ Cup Water
  • ½ cup Vinegar
  • 1 Tsp. Ginger
  • 2 Tbsp. Honey
  • 1 Pinch Salt
  1. To quick pickle the radishes, combine the water, vinegar, honey, ginger and a pinch of salt to a small pot. Bring the mixture to a boil and add in the radishes and red onion. Allow to boil for a minute, then remove the pot from the heat. Allow to cool to room temperature.

  2. While the radishes are cooling, bring another small pot of water to a boil and add the shrimp. The shrimp will only take 2-3 minutes to cook through, depending on their size, so watch them and remove them from the heat once they are opaque. Allow the shrimp to cool, then slice the shrimp down the center to yield two equal halves.

  3. To make the sushi wraps, peel the outer portion of a daikon radish using a vegetable peeler. Using a vegetable peeler or mandolin, make long thin strips. To assemble the sushi, lay a long piece of radish on a plate or pan. Assemble by placing one shrimp half in the center of the strip. On either side, add a small amount of shredded cabbage, pickled radish and pieces of cilantro. Tightly roll up the daikon strip to make a piece of sushi. Repeat this with the remaining pieces of shrimp and radish.

  4. Serve the shrimp rolls with a small dish of liquid aminos topped with red pepper flakes for some heat.


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