Oshinko Maki Sushi Roll

The Oshinko Maki roll is a classic vegan sushi roll recipe with pickled radish (Daikon / rettich). Oshinko Maki (pickled radish roll) is a staple of traditional sushi This specific type of sushi is classified as Hosomaki (thin roll), characterized by having the nori (seaweed) on the outside and containing only one ingredient inside. The distinct bright yellow color of the radish—often the first thing diners notice—traditionally comes from the fermentation process involving turmeric. In modern mass production, this is often achieved with food coloring, but the result remains the same: a balance of sweet, salty, and sour flavors with a satisfying, audible crunch that contrasts perfectly with the soft, vinegared rice. It is naturally vegan, low in calories, and rich in probiotics. Learn more about our vegan sushi recipes!

Tip: When buying the pickled radish (Takuan or rettich), look for the whole logs rather than pre-sliced chips. The whole radish retains a better texture and allows you to cut the perfect slices for rolling.

Image: Plate of Oshinko Maki. Small sushi rolls with Daikon or pickled rettich.

Ingredients for one Oshinko Maki sushi roll

• Prepared Sushi Rice: Approx 30 grams per roll

• 1/2 Nori Sheets: Standard toasted seaweed sheets

• Pickled Daikon (or pickled rettich): 2 logs per roll

• Sesame Seeds: Optional, for a garnish.

Phase 1: The preparation

1. Take a full sheet of Nori. Fold it in half parallel to the lines. Crease it. Tear it gently. You only need half-sheets for thin sushi rolls. If you use a full sheet. If you are not experienced in making sushi yet, it is acceptable to start with a full sheet.

2. Take your yellow radish / rettich log. You need to cut it into long strips of about 1 cm thick (roughly the thickness of your pinky finger). They should be the same length as the width of your Nori. If your rettich is too small, combine 2 pieces to make them the width of the Nori sheet.

Phase 2: combining the ingredients for tasty Rettich Maki Sushi

1. Place a half-sheet of nori (or a full sheet if you are an amateur like me) on your bamboo mat. Shiny side down. The rough side should be facing up to grab the rice.

2. Dip your hands in the water. Clap them once to remove excess drips.

3. Grab a handful of rice (smaller than a tennis ball, bigger than a golf ball). Spread it across the nori, leaving about a 1-inch strip of nori empty at the top (the edge furthest from you). Do not smash the rice. You want a consistent, thin layer where you can almost see the nori through the grains.

4. Place your yellow radish baton right in the center of the rice. 

Phase 3: Rolling sushi

1. Place your thumbs under the bamboo mat closest to you.

2. Lift the mat and the nori, bringing the bottom edge of the rice over the radish to meet the top edge of the rice.

3. This is the critical moment. Tuck the filling in tight with your fingers as you roll. Do not roll the bamboo mat into the sushi.

4. Continue rolling forward until the empty strip of nori hits the roll. The moisture from the rice will seal it shut.

5. Gently squeeze the mat around the finished roll to shape it. Traditionally, hosomaki can be slightly squared off rather than perfectly round. It looks more authentic.

Phase 4: Cutting the sushi

1. Moisturize: Dip the tip of your knife into water. 

2. Cutting: Cut the roll approximately 8 pieces.

3. Do not press the knife down. Slide it forward and back. If you press down, you will crush the roll, and your beautiful circle will turn into a sad oval.

Image: making oshinko maki sushi rolls at home with pickled rettich.

Troubleshooting

• My roll exploded: You put too much rice in. This is the classic rookie mistake. Use less rice next time.

• My Nori is chewy: You waited too long to eat it. The moisture from the rice compromises the seaweed integrity within minutes. Eat faster.

• It tastes like nothing: You forgot to season your rice with vinegar/sugar/salt. Now you are just eating plain rice and radish. If it still is not tasty, add some wasabi mayonaise and dip it in soya saus.

Nutritional Analysis (Shinko Maki)

Nutrient	Per Roll (Total)	Per Slice (1/8)
Calories	56 kcal	7 kcal
Total Fat	0.1 g	0.01 g
Saturated Fat	0 g	0 g
Total Carbohydrate	12.5 g	1.6 g
Sugars	2.5 g	0.3 g
Dietary Fiber	0.8 g	0.1 g
Protein	1.3 g	0.2 g
Salt	1.1 g	0.14 g
Sodium	440 mg	55 mg