Enjoy the simplicity of hosomaki oshinko (oshinko roll).
This Japanese sushi roll features crisp, pickled daikon radish wrapped in seasoned rice and nori, offering a refreshing, tangy bite.
Perfect for a light meal or snack, it’s a delightful introduction to traditional sushi flavors.
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Hosomaki oshinko, also known as oshinko roll, is a classic Japanese sushi roll that showcases the refreshing and tangy flavor of pickled daikon radish.
This simple yet delicious sushi roll is perfect for those new to sushi or anyone who enjoys clean, crisp flavors.
Oshinko refers to Japanese pickled vegetables, with daikon radish being one of the most popular choices.
The daikon is pickled in a mixture of rice vinegar, sugar, and salt, resulting in a bright yellow, crunchy, and slightly sweet filling that pairs perfectly with seasoned sushi rice and nori (seaweed).
To prepare hosomaki oshinko, thin strips of pickled daikon are placed on a bed of seasoned rice, which is then rolled tightly in a sheet of nori.
The result is a compact, bite-sized sushi roll that is both visually appealing and delicious.
This sushi roll is often served as part of a sushi platter or as a light meal or snack.
Its simplicity allows the natural flavors of the pickled daikon to shine, making it a refreshing choice for sushi lovers.
Hosomaki oshinko is an excellent way to enjoy traditional Japanese flavors in a simple and easy-to-make form.
Whether you're new to sushi or a seasoned enthusiast, this roll is sure to delight your taste buds.
Why You'll Love This Recipe
- Simple and Quick: Hosomaki oshinko is easy to make with minimal ingredients, perfect for a quick and satisfying meal or snack.
- Customizable: The basic recipe can be easily adapted with various fillings, allowing for endless creative possibilities.
- Rolling sushi can be a fun, hands-on activity, great for involving family and friends.
- Perfect for Beginners: Hosomaki is one of the simplest sushi types to make, ideal for those new to sushi-making.
- Impressive Presentation: Despite its simplicity, hosomaki oshinko looks beautiful and professional, making it an impressive dish to serve to guests.
- Meal Prep-Friendly: Hosomaki oshinko can be made in advance and stored in the fridge, making it perfect for meal prepping.
- Ideal Finger Food: Bite-sized and easy to handle, hosomaki oshinko is perfect as finger food for parties and gatherings.
Cost To Make
Estimated cost = $4.10, or $0.68 a roll
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Sushi (short grain) rice
- Water
- Sushi vinegar
- Caster sugar (super fine sugar)
- Salt
- Pickled Daikon Radish: Also known as takuan. You can make your own takuan or use store bought.
- Nori seaweed sheets: Cut in half lengthwise
- Small bowl of water: This will be used to make dip your fingers into when you are rolling the sushi. It will make it easier to handle the rice and less likely for it to stick to your hands.
Instructions
This recipe for oshinko roll makes 6 rolls. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Making the Sushi Rice
Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
Step Two: Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.
Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
This will make it easier to handle when rolling out the sushi.
Rolling the Hosomaki
Step One: Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
Step Two: Place the cut nori sheet on a bamboo rolling mat shiny side down.
Step Three: Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the nori. Leave at least 1.5 cm (0.6 inches) at the top of the seaweed.
Step Four: Place some of the pickled radish across the middle of the rice, lengthwise.
Step Five: Wet your fingers lightly and wet the top edge of the nori sheet.
Step Six: Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs.
Step Seven: Roll the sushi rice of the filling to the top edge of the sushi rice. When rolling the hosomaki, press firmly on the bamboo sushi rolling mat.
Step Eight: Continue rolling the hosomaki until the top edge of the seaweed is completely covered by the sushi mat.
Step Nine: Repeat steps 2 to 8 for the rest of the ingredients.
Step Ten: Cut each hosomaki roll into sixths crosswise (or bitesize pieces) with a sharp knife. It can help to lightly dampen your knife with water.
Be sure to clean your knife between cuttings. You can also serve the hosomaki as a long roll.
Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Tips for Success
- Avoid using metal bowls, spoons, or trays when preparing this sushi, as the vinegar in the cooked sushi rice can react with metal, altering the flavor. Instead, opt for wooden utensils or a glass bowl.
- If the sushi rice is sticking to your hands, lightly moisten your fingers with water.
- If your hosomaki roll splits while rolling, simply rewrap it with another nori sheet.
Substitutions / Variations
Here are some variations on this hosomaki oshinko roll that you might like to try:
- Avocado Oshinko Hosomaki: Creamy avocado paired with tangy pickled radish.
- Cucumber Oshinko Hosomaki: Fresh cucumber slices added for extra crunch.
- Carrot Oshinko Hosomaki: Sweet, thinly sliced carrots mixed with pickled radish.
- Sesame Oshinko Hosomaki: Sprinkled with toasted sesame seeds for a nutty flavor.
- Spicy Oshinko Hosomaki: A hint of spicy mayo to complement the pickled radish.
- Mango Oshinko Hosomaki: Sweet mango slices for a tropical touch.
- Seaweed Salad Oshinko Hosomaki: Mixed with seaweed salad for a textural contrast.
Serving Suggestions
Here are some ways you might like to serve this oshinko roll:
- Serve with a small dish of soy sauce and a dab of wasabi for dipping.
- Offer pickled ginger on the side to cleanse the palate between bites.
- Pair with a warm bowl of miso soup.
- Complement with slices of fresh fruit like orange, apple, or pear
- A small portion of seaweed salad adds texture.
Storage
Any leftover oshinko roll can be stored in an air tight container in the fridge for up to 1 to 2 days.
It is important to store the leftovers in an air tight container or the rice can become dry and hard.
FAQ
Oshinko refers to Japanese pickled vegetables, commonly made with daikon radish. It is known for its bright yellow color and tangy, slightly sweet flavor.
Hosomaki means "thin roll" in Japanese. It is a type of sushi roll with a single filling, wrapped in nori (seaweed) and rice.
Hosomaki refers specifically to thin sushi rolls with a single filling, while norimaki is a broader term for sushi rolls wrapped in nori, including both thin and thick varieties.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Hosomaki Oshinko
Equipment
- Bamboo sushi mat optional
Ingredients
- 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
- 150 grams (5.29 ounces) pickled daikon radish (takuan), cut into strips
- 3 nori seaweed sheets cut in half
- 1 small bowl of water
Instructions
Making the Sushi Rice
- Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
- Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes. This will make it easier to handle when rolling out the sushi.
Rolling the Hosomaki
- Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
- Place the cut nori sheet on a bamboo rolling mat shiny side down.
- Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the nori. Leave at least 1.5 cm (0.6 inches) at the top of the seaweed.
- Place some of the pickled radish across the middle of the rice, lengthwise.
- Wet your fingers lightly and wet the top edge of the nori sheet.
- Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs.
- Roll the sushi rice of the filling to the top edge of the sushi rice. When rolling the hosomaki, press firmly on the bamboo sushi rolling mat.
- Continue rolling the hosomaki until the top edge of the seaweed is completely covered by the sushi mat.
- Repeat steps 2 to 8 for the rest of the ingredients.
- Cut each hosomaki roll into sixths crosswise (or bitesize pieces) with a sharp knife. It can help to lightly dampen your knife with water. Be sure to clean your knife between cuttings. You can also serve the hosomaki as a long roll. Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Notes
- I like to cut the daikon radish into strips the length of the nori sheets.
- Depending of how big you cut your radish, you may use more or less per roll. If your hosomaki roll has split during rolling, rewrap in another nori sheet.
- Avoid using metal bowls, spoons, or trays when preparing this sushi, as the vinegar in the cooked sushi rice can react with metal, altering the flavor. Instead, opt for wooden utensils or a glass bowl.
- If your hosomaki roll splits while rolling, simply rewrap it with another nori sheet.
- If the sushi rice is sticking to your hands, lightly moisten your fingers with water.
Sanda says
This was a lot easier to make than I thought!