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    Home » Japanese Food

    12/17/2022

    What is Oshinko (What Does It Taste Like and Oshinko Roll Recipe)

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    Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll or maki, or used as a side dish to accompany main dishes.

    Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll, or used as a side dish to accompany main dishes. #Oshinko #OshinkoRoll #OshinkoMaki #OshinkoSushiRoll
    Table of Contents Show
    What is Oshinko?
    What is in a Oshinko?
    What does Oshinko taste like?
    Health Benefits
    Ways to use Oshinko
    Oshinko Roll
    How to make Oshinko
    How to make Oshinko maki roll
    Step 1: Make the sushi rice
    Step 2: Prepare Oshinko
    Step 3: Roll the sushi
    Other Popular Japanese Pickled Vegetables
    Best Oshinko Roll Recipe

    What is Oshinko?

    Oshinko means “fragrant dish” in Japanese, and refers to a variety of Japanese pickled vegetables such as radish, cucumber, and cabbage, although in the U.S. it’s almost synonymous with Takuan, the pickled daikon radish. 

    What is in a Oshinko?

    Oshinko daikon radish is made with salt, sugar, vinegar, and other optional seasonings such as sake and red chili pepper. Sometimes turmeric, saffron, or food coloring is used to give the pickled radish bright yellow color. 

    What does Oshinko taste like?

    It has a unique flavor: sweet, savory, and tangy. Oshinko radish is crunchy and tastes refreshing.

    Japanese always eat pickled vegetables with rice, as the tangy sweet pickles and plain rice complement each other very well. As it has concentrated flavors, Oshinko is not meant to be served alone like a salad.

    Oshinko daikon radish strips in a Japanese bowl.

    Health Benefits

    Oshinko is made of daikon radish which has very low calories and a high amount of fiber. It’s also loaded with Vitamin C, potassium, and phosphorus. Consuming Oshinko can help strengthen the immune system and cleanse the blood.

    Ways to use Oshinko

    I find the most common way to use it in the U.S. is in a sushi roll. When it’s used as a single filling in a roll, it’s called Oshinko Maki or Oshinko sushi roll. It can also be used as an addition to other fillings in Futomaki or Uramaki rolls.

    In Japan, they’re served with almost every traditional meal alongside rice, poke bowls, and miso soup, and are considered as a necessary accompaniment to Japanese meals.

    They can also be used as a garnish, relish or condiment due to their unique flavors.

    Oshinko Roll

    Oshinko rolls are filled with yellow pickled radish, rolled in sushi rice and nori seaweed sheet, and then sliced into bite-sized pieces. It has the perfect balance of sweet, savory, and tangy flavor. I love the combination of fluffy sushi rice and crunchy pickled radish – so refreshing and satisfying!

    It’s my favorite vegan sushi roll recipe and my kids love it too! Plus, it only has 3 ingredients and is really easy to make at home!

    Closeup of one piece of Oshinko sushi roll on a red Japanese plate.

    How to make Oshinko

    Oshinko is very easy to make at home, and all you need is a few simple ingredients:

    • 1 pound daikon radish (or other vegetables)
    • 2 tablespoons rice vinegar
    • 1 tablespoon salt
    • 1/3 cup sugar

    Make sure to select good daikon (looks like a large white carrot) with smooth skin and it should feel heavy. You can add other seasonings such as red chili pepper and sake. If you prefer to have yellow pickled radish, you can use saffron or turmeric. Alternatively, you can add some yellow food coloring.

    To make Oshinko yellow pickles, first peel the daikon and cut it into thin strips. Then place all ingredients into a container and mix well. Cover with the lid and place it in the refrigerator. It’s ready for 2 days, but you can store it in the refrigerator for up to 1 month.

    Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll, or used as a side dish to accompany main dishes. #Oshinko #OshinkoRoll #OshinkoMaki #OshinkoSushiRoll

    How to make Oshinko maki roll

    Oshinko roll is essentially made with only 3 ingredients:

    • Yellow pickled radish: If you don’t want to make your own, you can buy it at local Asian grocery store or on Amazon.
    • Sushi Rice: It’s best to use Japanese short grain rice for the best result.
    • Nori (seaweed sheets)

    You’ll also need a sushi rolling mat to make the sushi for the best-looking rolls.

    Step 1: Make the sushi rice

    I recommend using high-quality short grain rice for this recipe. Good sushi rice will stay fluffy even after it’s tightly rolled. 

    Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (the mixture of rice vinegar, sugar, and salt). Mix well.

    Step 2: Prepare Oshinko

    Cut your pickled radish lengthwise into 1/4-inch thick strips. 

    Cutting pickled radish lengthwise into 1/4-inch thick strips.

    Step 3: Roll the sushi

    For this recipe, I cut off 1/4 of the seaweed sheet, so that my rolls are not too big.

    Then lay out your bamboo mat with an optional piece of plastic wrap on top, to keep the mat clean. Then place the nori sheet on top of the bamboo shining side facing down. Evenly spread rice over the sheet while leaving ½ inch at the top of the sheet. Place pickled radish on top of the rice (see the photo below).

    Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. Roll the bamboo mat away from you and press the rice and filling together. 

    Photo collage showing how to roll up a sushi with 4 images.

    Pro tip: To prevent rice from sticking to your hands, you can wet your hands in Tezu, a hand dipping liquid made with ¼ cup water and 2 teaspoons rice vinegar. 

    Dipping a piece of Oshinko Roll into soy sauce.

    Other Popular Japanese Pickled Vegetables

    • Gari (Pickled Pink Ginger)
    • Takuan (Japanese Yellow Pickled Radish)
    • Umeboshi (Pickled Plum)
    • Fukujinzuke (Japanese Pickles for Curry)

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    Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll, or used as a side dish to accompany main dishes.

    Best Oshinko Roll Recipe

    Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll, or used as a side dish to accompany main dishes.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 1 hour
    Total Time: 1 hour
    Servings: 4 Rolls (32 Pieces)
    Author: Izzy
    Calories: 185kcal

    Ingredients 

    For sushi rice:

    • 1 cup sushi rice Japanese short grain rice such as California Calrose
    • 1 cup water
    • 1 ½ tablespoons sushi vinegar or mixing 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt

    Oshinko sushi rolls:

    • 10 ounces yellow pickled radish (Takuan)
    • 4 sheets nori seaweed sheet

    Optional for Serving:

    • soy sauce
    • Wasabi paste

    Instructions 

    Make the sushi rice

    • Wash the rice with cold water until the water runs clear. Add the rice and water to the rice maker and cook according to the instruction.
    • Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (the mixture of rice vinegar, sugar, and salt). Set aside.

    Make Oshinko sushi rolls

    • Cut the picked radish lengthwise into 1/4-inch thick strips.
    • Lay out the bamboo mat with a piece of plastic wrap on top (this will make clean up easier).
    • Cut off 1/4 of the seaweed sheet. Then place the rest of the nori sheet on top of the bamboo, shinning side facing down.
    • Take 3/4 cup of cooked rice and evenly spread over nori while leaving ½ inch at the top of the sheet. (You can dip your hand in Tezu vinegar water* to prevent sticking.)
    • Place pickled radish strips on top of the rice. (As my radish is short, I use 6 strips for each roll. If yours is as long as the seaweed sheet, you'll only need 3 strips.)
    • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
    • Roll the bamboo mat away from you and press the rice and filling together firmly.
    • Serve with soy sauce and wasabi if desired.

    Equipment

    Sushi Rolling Mat

    Notes

    • * Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoon rice vinegar.
    • Don’t put warm sushi rice to the fridge to cool down as this will affect the taste and texture.
    • Calories information: An 8-piece roll has 185 calories, with each piece about 23 calories.

    Nutrition

    Calories: 185kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg
    Author: Izzy
    Course: Dinner, Lunch, Snack
    Cuisine: Japanese
    Keyword: Oshinko, Oshinko Maki, Oshinko Roll, Oshinko Sushi Roll
    Tried this recipe?Follow or tag us on Pinterest @izzycooking
    Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll, or used as a side dish to accompany main dishes. #Oshinko #OshinkoRoll #OshinkoMaki #OshinkoSushiRoll

    Filed Under: Dinner, Japanese Food, Recipes, Snacks, Vegan Tagged With: nori seaweed sheet, sushi rice, yellow pickled radish

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. Jamie says

      April 10, 2020 at 3:09 am

      5 stars
      I think adding avocados to the oshinko will make it perfect

      Reply
      • izzycooking says

        April 10, 2020 at 7:40 pm

        Yes, it’s a great idea. It will be crunchy and creamy!

        Reply
    2. Rebecca says

      July 04, 2022 at 11:48 am

      My favorite. I recently drove 30 minutes to an old favorite sushi place just for the futomaki. The new chef doesn’t put oshinko in it!! Ruined my dinner lol

      Reply

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