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Rolled Daikon and Salmon
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Rolled Daikon and Salmon

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Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 servings
Thinly sliced marinated daikon and smoked salmon rolled up as an Osechi dish

Ingredients

  • 1 Daikon radish, large (3" thick and 4" long (7.5 cm and 10 cm))
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 1/2 Tbsp sugar
  • 1/4 tsp salt
  • Kombu (dried sea kelp, 2" X 2" (5 cm x 5 cm))
  • 6 oz smoked salmon
US Customary - Metric

Instructions 

  • Peel the daikon radish thickly, then slice it very thinly lengthwise using a slicer.
  • Mix the remaining ingredients and marinate the sliced daikon radish overnight.
  • Pat the daikon dry with a paper towel, place smoked salmon on top, and roll it up tightly from one end. Make sure the roll is secured at the end. Cut diagonally and plate.

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