By Chef: Doris Choi
Posted: February 6, 2014
Near-translucent sheets of thinly sliced daikon radish wrap around a simple filling of avocado, shiso leaves, julienned cucumber, snow peas, and radish sprouts with a spritz of fresh yuzu lime. The flavors of everything combined are subtle at first and become more pronounced as you chew – like sashimi rolls minus the fish. Enjoy this lovely Asian-inspired recipe by Doris Choi of Fresh Energy Recipes!
Yield: 12 rolls
- 12 sheets of daikon
- 12 shiso leaves
- 1 avocado, julienned
- 1 seedless cucumber, julienned
- handful of snow pea shoots or radish sprouts
- 2 fresh yuzu limes cut in half
To make the sheets:
1) peel the daikon and trim off any edges, making it into a rectangular shape. You also want to be able to fit the width of the mandoline. Make a few practice sheets until you get the right thinness. You want it thin enough so it looks almost translucent.
2) Place daikon sheet vertically in front of you. Lay shiso leaf on top of the daikon. Add few pieces of avocado, cucumber and snow pea shoots.
3) Squeeze some fresh yuzu lime juice on top.
4) Roll the daikon away from you, nice and tightly. The moisture of the daikon will allow it to seal the edges. Repeat until you have a dozen lovely rolls.
Most of the ingredients are readily available in any Japanese markets. The fresh yuzu lime is seasonal and the rest of the year you can substitute for the bottled variety.