Temaki Hand Roll Sushi with Pickled Daikon and Carr

Name: Temaki Hand Roll Sushi with Pickled Daikon and Carrots, Enoki Mushrooms, and Radish Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Cooked Short Grain Rice, Cooked According To Package Instructions; 2 Tablespoons Rice Vinegar; 2 Tablespoons White Sugar; 1 teaspoon Salt; 2 Carrots; 1 piece 3-Inch Piece Of Daikon Radish; 2 cups Water; 2 Tablespoons Rice Vinegar; 1 Tablespoon Sugar; 1 cup Radish Sprouts; 1 cup Enoki Mushrooms; 10 whole Sushi Seaweed Sheets

Servings: persons

3 cups Cooked Short Grain Rice, Cooked According To Package Instructions
2 Tablespoons Rice Vinegar
2 Tablespoons White Sugar
1 teaspoon Salt
2 Carrots
1 piece 3-Inch Piece Of Daikon Radish
2 cups Water
2 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1 cup Radish Sprouts
1 cup Enoki Mushrooms
10 whole Sushi Seaweed Sheets

1
Sushi Rice: Place warm freshly-cooked (according to package instructions) rice in a wide shallow bowl (to help it cool faster).
2
In a small bowl, mix vinegar, sugar and salt until dissolved.
3
Pour it over the rice.
4
Stir until incorporated, but do not overmix.
5
Rice should be sticky, but not soggy and mashed together.
6
Wait until cool to use in sushi.
7
Pickled Daikon and Carrots: Peel, then julienne the carrots and daikon.
8
Pack them into a glass jar or 1/2 pint mason jar.
9
Heat water, vinegar, and sugar over low heat until sugar is dissolved, and mixture is hot, but not boiling.
10
Pour liquid over the vegetables and let them cool before storing them in the refrigerator for up to a week.
11
Assembly: Cut a square sushi seaweed sheet in half, so you have a long rectangle.
12
Place a thin layer of rice on the left half in a square shape.
13
Place fillings diagonally from the top left to the bottom right of the rice square.
14
Begin rolling the seaweed into a cone, starting in the bottom left corner (see photo).
15
Seal edge with a little water.

579

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups Cooked Short Grain Rice, Cooked According To Package Instructions, 2 Tablespoons Rice Vinegar, 2 Tablespoons White Sugar, 1 teaspoon Salt, and more.

Yes, Temaki Hand Roll Sushi with Pickled Daikon and Carrots, Enoki Mushrooms, and Radish Sprouts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Temaki Hand Roll Sushi with Pickled Daikon and Carrots, Enoki Mushrooms, and Radish Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions