Oshinko Roll, also known as oshinko maki, is one of Japan’s most famous and loved sushi rolls. Sweet tangy oshinko (pickled yellow radish) is wrapped in sush rice and nori (dried seaweed) in a delicious combination! Quick and easy, this oshinko sushi roll is just the perfect vegetarian sushi appetizer, lunch or as part of a main.
The Oshinko Roll
Oshinko roll is Japan’s most popular vegetarian sushi roll. Tangy, crunchy and full of flavour – everyone loves this oshinko maki roll! It’s also the best sushi recipe for beginners as it’s straight forward to make.
I’ll show you the tastiest sushi rolls without fish, and this oshinko roll recipe is certainly one of them! It’s surprisingly quick and easy to make. You only need three ingredients – sushi rice, nori (seaweed sheet) and Japanese pickled radish (oshinko).
Bring joy into your life and share it with your loved ones! Read on!
What is oshinko
Oshinko is one of Japan’s delicious pickled vegetables (tsukemono) that people everywhere are going crazy for. Oshinko means fresh (shin) and flavoured (ko) in Japanese. And that perfectly captures this sushi – fresh and full of flavour.
Japnaese oshinko is pickled lightly with sea salt and for a shorter time than most tsukemono. It’s made from a pickled daikon radish, and really, sushi is the best way to use oshinko.
What does oshinko taste like?
Oshinko is sweet tangy and crunchy with a rich umami flavour. This Japanese yellow pickled radish is made with dried horse radish (daikon), which is soaked in sea salt, sugar and kelp (kombu). This is why oshinko tastes sweet.
Traditionally the yellow colour of this pickled radish is made by adding dried gardenia fruit.
What is an oshinko roll?
Oshinko roll is made with Japanese pickled radish which is wrapped with sushi rice and seaweed (nori). Using this yellow radish for sushi is very popular in Japan.
Oshinko maki, kappa maki (cucumber roll), kampyo maki (dried gourd shaving roll) and tamago maki (egg roll) are Japan’s most popular vegetarian maki rolls.
Oshinko roll ingredients
You can easily find oshinko at local Japanese or Asian stores. It’s also called yellow pickled radish or daikon radish in stores.
Sushi rice is the vital ingredient for this maki roll recipe. Sushi rice is Japanese short grain rice seasoned with rice vinegar, sugar and salt. I’ll show you how to make sushi rice perfectly every time.
Nori is healthy dried seaweed. It’s a paper-like sheet, and is usually packed as 7 inch x 8 inch sheet sizes. Nori has different sizes but pick up the one that’s for sushi at the shop. You can easily buy it at Japanese shops or online. I love nori – healthy, delicious and versatile!
You may ask what is the pink stuff on the side of sushi that you get served in Japanese restaurants? It’s Japanese pickled sushi ginger (gari). I love it and make it at home for sushi.
Gari is optional, and since it’s so easy to make, I share my recipe of sushi ginger in the recipe card below.
Rice vinegar is used to make the sushi rice. Alongside adding great taste to the rice, it helps the sushi rice to not stick to your fingers as you’re rolling it. It’s also helpful for removing sticky rice from a knife. Soak it little on a kitchen towel and wipe it.
If you’re going to make sushi, you need a bamboo rolling mat. Once you’ve gotten used to rolling sushi, it helps you to make perfect sushi rolls every time. It can be easily found at a Japanese shop or online. I also saw it at Daiso.
How to Make Oshinko Roll
I love sushi making! It’s also a fun way to involve family and friends in the process. Kids love it! Let’s get started!
How to properly roll sushi
It doesn’t take much practice to learn how to roll sushi correctly with a bamboo sushi mat. First, put nori on the sushi bamboo rolling mat horizontally. No need to use cling wrap. Keep the nori dry.
Place about a half cup of sushi rice on it, and leave a one-inch gap at the end furthest away from you.
Then let the sushi rice set over the nori by gently pressing it down with rice vinegar wet fingers.
Pro tip!: No need to press sushi rice hard. You don’t want to break the rice or pack it in too much. Otherwise, the sushi rice can get sticky and mushy.
How to roll oshinko maki perfectly in center
Place the oshinko horizontally, and slightly below the center of the rice. This is the key to ensuring the oshinko is in center of the sushi roll when you’re done.
You need to hold the rolling mat with two first fingers and the oshinko stick with a third finger. Pay attention to the edge of the nori at the front edge as you will bring it to end of the rice furthest away from you on the nori sheet. Push down gently once, then roll up the oshinko with sushi rice and nori with the bamboo mat..
After doing it a few times, you’ll be a pro!!!
How to cut oshinko roll perfectly
Cut the oshinko rolls into bit-size pieces. I usually cut one roll into six. Every time you cut sushi, the sushi rice sticks to the knife. Use a kitchen towel or paper dipped in rice vinegar to remove the rice. This is my mother’s tip to ensure that the sushi is cut cleanly without any tears in the nori!
That’s it! Enjoy!
How to serve oshinko rolls
Sushi rolls are best eaten straight away but can be enjoyed within a day. The best is to enjoy sushi within three hours kept at room temperature.
Can you make oshinko rolls ahead of time
Yes. Keep the rolls in an air-tight container or ziploc bag for next day in the fridge if you need to make in advance.
Is oshinko roll gluten-free?
Yes! Our oshinko roll is gluten-free. One thing you need to pay attention is a dipping soy sauce. Make sure it’s glunten-free.
Oshinko Roll Recipe
- 8 oshinko sticks (note 1)
- 4 cups sushi rice
- 8 nori (about 4×8 inch dried seaweed sheet)
- pickled sushi ginger (optional)
- Cut oshinko into about ¼ x 8 inch size. Make four oshinko sticks. Set aside.
- Set a piece of nori on a bamboo sushi mat, and place one cup of sushi rice on it. Spread out the sushi rice evenly with wet fingers. Leave a half inch without sushi rice on the side furthest away from you. (note 2)
- Place one stick oshinko horizontally near the center of the sushi rice (but slightly towards you).
- Lift up the bamboo mat with two first fingers while holding cucumbers other fingers. Start rolling from the front. You need to bring the front edge of nori to the end of the sushi rice towards the back edge of the nori. Gently press down, and roll up!
- Cut the oshinko sushi roll into six pieces. (note 3)
- Oshinko is Japanese yellow pickled radish. It can be easily found at Japanese or Asian shops or online. Cut about ¼ x 8 inch and make 8 sticks in total.
- Don’t squash the sushi rice, but gently spread it out on the nori, lightly pressing it down. If you press too hard the sushi rice will be broken and get sticky. Don’t touch the nori with wet fingers.
- Use a sharp knife to cut the sushi rolls. Remove the stickiness from the knife with a wet kitchen towel. This helps to cut the sushi rolls cleanly, and maintains the shape of each piece well.
- You can sprinkle toasted sesame seeds. (optional)