Radish Sushi (Almost!)

Name: Radish Sushi (Almost!)
Ingredients: For the sticky rice; 1 cup sushi rice, thoroughly rinsed; 1 cup water; 1 tablespoon granulated sugar; 1 tablespoon unseasoned rice vinegar; 1 teaspoon salt; Putting it all together; 3/4 cup grated daikon radish (use the large holes of a box grater) packed; 3/4 cup grated red radish (use the large holes of a box grater) packed; 3 tablespoons granulated sugar; 3 tablespoons unseasoned rice vinegar; 1/4 cup soy sauce; The sticky rice; 1/4 to 3/4 teaspoon wasabi paste (depending on your tolerance for heat); 4 heads of Belgian endive; Pickled ginger

16 ingredients

6 steps

Ingredients

For the sticky rice
1 cup sushi rice, thoroughly rinsed
1 cup water
1 tablespoon granulated sugar
1 tablespoon unseasoned rice vinegar
1 teaspoon salt
Putting it all together
3/4 cup grated daikon radish (use the large holes of a box grater) packed
3/4 cup grated red radish (use the large holes of a box grater) packed
3 tablespoons granulated sugar
3 tablespoons unseasoned rice vinegar
1/4 cup soy sauce
The sticky rice
1/4 to 3/4 teaspoon wasabi paste (depending on your tolerance for heat)
4 heads of Belgian endive
Pickled ginger

Directions

1

Place the rinsed rice and water in a medium sauce pan and bring to a boil. Lower the heat, place a cover on the pan and just barely simmer for about 15 minutes, stirring occasionally. Turn off the heat and let the rice rest for about 5 minutes.
2

Uncover the pan and let the rice cool to room temperature. Combine the sugar, vinegar and salt in a small dish and microwave for about 10 seconds. Stir the mixture into the rice making sure all the rice gets coated. Set aside.
3

Combine the 2 radishes, the sugar and vinegar in a small bowl. Cover and refrigerate for about an hour.
4

Place the soy and wasabi in a small jar with a lid. Shake the mixture until the wasabi is incorporated into the soy.
5

Drain the now lightly pickled radishes and stir them into the sticky rice.
6

Separate the leaves of the Belgian endive and place a nice size rounded tablespoon or so on the base of each leaf. Drizzle the rice with 1/4 to 1/2 teaspoon of the soy mixture and then top with a little pickled ginger.