Radish Sushi (Almost!)

1. 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. 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. 3

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

4. 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. 5

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

6. 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.

* Per serving · 4 servings · Values may vary.