In this delicious wrap recipe, spicy daikon radish replaces rice paper wraps. Shiso (a Japanese herb that tastes like basil), cucumber, avocado, sprouts, and mint also make up this beautiful appetiser.. It’s then drizzled with an yuzu juice and folded up with black sesame seeds and a squeeze of yuzu citrus fruit juice.
Their malleable nature of the daikon makes them excellent roll material and a light and quick appetizer or snack when sliced wafer thin. Daikon rolls in bite-size pieces are exquisite but simple to make and easy to transport to picnics or gatherings.
The radish sprouts here are milder than other radishes and can be cooked or pickled, but the enzymes they contain aid in the digestion of lipids and proteins, which are abundant in their raw state.
They cram a lot of punch into a few green tendrils… Consider the flavor of a specific plant, such as radish or daikon, distilled into a tiny sprout. Radish sprouts have a very green flavor, but they’re also a little peppery.
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated galangal
- Juice of 1 lemon
- 1 large daikon radish, sliced thinly into 12 long strips
- 12 shiso leaves
- 1 ripe avocado, finely diced
- 1 cucumber, finely diced
- 1 tablespoon snow pea shoots, minced
- 1 tablespoon chopped mint leaves
- 1 tablespoon radish sprouts
- 2 tablespoons yuzu juice
- Black sesame seeds, to garnish
- Combine the tamari, rice vinegar, galangal, and lemon juice in a bowl and put aside.
- Place the daikon sheets on a tray or work surface and arrange them as desired. On each daikon sheet, place 1 shiso leaf.
- In a mixing dish, combine the avocado, cucumber, snow pea shoots, and mint. Add the lemon dressing and mix well.
- Distribute the mixture evenly between the daikon sheets, starting at one end of each length. Each daikon sheet should be tightly rolled and pushed away from you.
- Transfer the rolls to a serving platter, top with the sprouts, and drizzle with yuzu juice.
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