Sunday, June 3, 2012

Almost Radish Sushi

I love sushi and have actually made it a couple of times when it started becoming all the rage around here.  It does involve a little work, however, and so I decided to make a sort of "deconstructed" version.  Everything can be made ahead and then just assembled before serving.  A refreshing summer appetizer!

Serves many

For the sticky rice:

1 cup sushi rice, thoroughly rinsed
1 cup water
1 Tbl granulated sugar
1 Tbl unseasoned rice vinegar
1 tsp salt

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.
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 that all the rice gets coated.  Set aside.

Putting it all together:

3/4 cup grated daikon radish (use the large holes of a box grater) packed
3/4 cup red radish, grated (same method as above)
3 Tbl granulated sugar
3 Tbl unseasoned rice vinegar
1/4 cup soy sauce
The sticky rice
1/4 to 3/4 tsp wasabi paste(depending on your tolerance for heat)
4 heads of Belgian endive
Pickled ginger

Combine the 2 radishes, the sugar and vinegar in a small bowl.  Cover and refrigerate for about an hour.
Place the soy and wasabi in a small jar with a lid.  Shake the mixture until the wasabi is incorporated into the soy.
Drain the now lightly pickled radishes and stir them into the sticky rice.
Separate the leaves of the Belgian endive and place a nice rounded tablespoon or so on the base of each leaf.  Drizzle the rice with 1/4 to 1/2 tsp of the soy mixture and then top with a little pickled ginger.

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