This is delicious, super quick to make and healthy. By replacing rice with daikon radish, you immediately add an extra serving of vegetables to your meal.
While the daikon radish doesn't have the same texture as rice, it still works really well and doesn't have an overpowering taste as you might expect from radish. The fact that it somewhat resembles rice makes it quite appealing.
Any leftover vegetables that were meant for the filling can be thrown together in a bowl with some finely chopped ginger, vinegar and tamari sauce for a side salad.
Preparation Time: 20 minutes
Makes: 12 rolls
Ingredients 1/2 large daikon (about 2 cups)
3 nori sheets
2 tbsp apple cider vinegar
1/4 cup tamari sauce
Grate the daikon radish using the smaller side of a grater or in a food processor. Squeeze out excess moisture and stir through 1 tablespoon of the vinegar. Leave in a bowl to the side.
Chop the carrot and cucumber into roughly 5cm-long, thin strips. Slice the avocado and place these ingredients on a plate or board.
Lay a bamboo mat on a chopping board and place a nori sheet on top. Place a third of the daikon radish on the sheet and flatten across the sheet. Be careful not to fill up the sheet with too much radish, as it will end up spilling out the sides when you roll up the sushi.
Place some of the carrot, cucumber and avocado horizontally across the middle of the radish.
Wet the edges of the nori sheet with some vinegar or water and roll up the sushi.
Cut the sushi into four pieces and place on your serving platter.
Repeat with the remaining nori sheets.
Pour the tamari sauce into a little bowl and serve with the sushi as a dipping sauce.