Watch how to make Daikon Roll
Chef Schilo's interpretation of sushi as vegan and rice-less
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 15 rolls |
For the daikon roll
½ daikon radish
¼ takuwan (inlaid daikon radish)
1 avocado
2 bunches of enoki mushroom (Japanese mini mushroom)
1 cup of daikon cress
1 bag of short lamb's lettuce
1 bunch of green asparagus stalks
15 stems of chives
For the dressing
400gm of Daikon Radish
200gm ginger
20gm garlic
150gm pickled ginger
130ml soy sauce
300ml water
50ml ginger juice/extract
500ml grape seed oil
Preparing the vegetables
1. Clean the green asparagus and blanch them for 5-10 seconds
2. Blanch the chives in boiling hot water for 3 seconds
3. Peel the daikon radish and cut a section off lengthwise so it has a flat edge now
4. Slice the daikon on a mandolin to get paper-thin shavings.
5. Clean the avocado and cut it into wedges of equal size.
6. Wash the lamb's lettuce
7. Cut the takuwan in bars of 1x1x13 cm
8. Pick the enoki in 15 equal portions
Rolling the daikon wrap
1. Lay down the slices of daikon radish
2. Put the asparagus, takuwan, enoki, daikon cress, pieces of avocado and lamb's lettuce on the slices of daikon radish
3. Roll the slice of daikon radish around the vegetables
4. Close the roll with the chives (like a bow)
For the dressing
1. Combine all products except for the oil in a blender and blend it into a smooth mass.
2. Slowly add the oil so that it becomes an emulsion.
3. Sift the dressing with a coarse ball sieve (1mm thread)
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