Crisp Granny Smith apples and daikon make a lovely pair. Depending on your personal preference, the apple can be peeled or unpeeled. To keep the apple from browning, toss with a little rice vinegar. Just be sure to pat the pieces completely dry before adding to the sushi roll.
Rice Prep Time: Up to 1½ hours (note that Vegetarian Ponzu Sauce must be prepared a day ahead) Sushi Prep Time: 15 minutes
Makes 4 rolls (24 pieces)
- Four 4 x 7-in (10 x 18-cm) nori sheets
- 2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi Rice or Multi-Grain Sushi Rice
- 4 tablespoons Chili Daikon, drained
- ½ Granny Smith apple, cored and cut into matchsticks
- 2 green onions (scallions), sliced
- Vegetarian Ponzu Sauce for dipping
Place one nori sheet horizontally on a bamboo rolling mat, rough side facing upwards. Wet your fingertips and spread ¼ of the rice in a thin, even layer across the bottom ¾ of the nori.
Smear 1 tablespoon of the Chili Daikon across the center of the rice. Arrange ¼ of the Granny Smith apple sticks horizontally in the center of the rice, extending to both sides of the nori. Sprinkle ¼ of the green onions across the center.
Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the apple. (Do not allow the edge of the mat to get stuck in the fold!)
Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately with Vegetarian Ponzu Sauce, if desired.
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