Vegan Fried Oshinko Uramaki home-made recipe

This guide covers everything you need to know about crafting the perfect Fried Oshinko Uramaki. In normal english, this is a fried version of the inside-out sushi roll with pickled radish (also known as rettich) sushi roll. Whether you are a vegan sushi enthusiast or just someone who believes everything tastes better deep-fried, this dish offers a spectacular contrast of textures: hot, crispy panko on the outside, soft vinegared rice in the middle, and a cold, crunchy snap of pickled daikon radish (rettich) at the core. Get inspired by our other delicious sushi recipes!

Image: home-made vegan fried oshinko uramaki sushi recipe.

What is Oshinko Uramaki?

Before we fire up the oil, let's look at the components that make this roll unique.

• Oshinko: While "Oshinko" broadly refers to Japanese pickles, in the context of sushi, it almost exclusively refers to Takuan—yellow pickled daikon radish. It is known for its distinctive neon yellow color, savory-sweet flavor profile, and satisfying crunch. It is traditionally rich in probiotics and aids digestion.

• Uramaki: Unlike the traditional maki (seaweed on the outside), an Uramaki is an "inside-out" roll. The sushi rice is on the exterior, surrounding a sheet of nori seaweed that holds the filling.

• This recipe falls under the Agemono style of Japanese cuisine—deep-fried dishes. By coating the rice exterior in panko and frying it, the sugars in the rice caramelize slightly, creating a warm, savory exterior that contrasts with the sharp acidity of the pickle.

  
  

The Recipe for making one Fried Oshinko Uramaki sushi roll.

• 50 grams (1/3 cup) Sushi Rice, prepared the usual way with rice vinegar, sugar and salt.

• 1 sheet Nori Seaweed

• Oshinko (Takuan / pickled rettich): The yellow pickled radish logs. Slice them into batons about 1cm thick and the width of a sushi roll.

• 1/2 cup (60 grams) All-Purpose Flour to make the tempura dough for 2 rolls

• 1/4 cup (60 grams) of water to make the tempura dough for 2 rolls

• 1/2 cups Panko Breadcrumbs

• Oil for frying

How to make tasty Fried Oshinko Uramaki sushi rolls?

1. Wash the rice until the water runs clear. Cook it. While it’s still hot, fold in your vinegar mixture and cool the rice.

2. The "Inside-Out" Flip, Uramaki-style. Cover your bamboo rolling mat with plastic wrap, or better, get a plastic one.

• Place a sheet of Nori on the plastic sushi mat.

• Grab a handful of rice (wet your hands first).

• Spread the rice on 2/3rd of the Nori. Cover the corners and edges well.

• Carefully grab the Nori corners and flip it over so the rice is facing the plastic wrap and the naked Nori is facing you.

3. Place your bright yellow baton of Oshinko on top of the nori sheet, on the part were there is no rice.

• Roll it: Lift the mat and roll over the filling. Tighten it. Squeeze it. You want this roll to be structurally sound.

• Seal it: You should now have a white log of rice.

4. Set up your assembly line: Tempura -> Panko.

• Prepare a mixture of 50/50 all-purpose flour and water. About 1/2 cup of flour is enough to make 2 rolls.

• Take your naked rice roll.

• Roll it in tempura (help with your hands to get it covered with a thin layer. It is going to be messy, just accept it! followed by a roll in the panko.

• Press it into the Panko.

5. If using a deep-fryer, heat your oil to 180°C (350°F). My preferred method is to fry in a pan with a good pour of oil. then roll to switch sides every few minutes.

6. After frying is completed, remove the roll and let it drain (if using a deep-fryer). In any case, wait 2 minutes. Use your sharpest knife. Wet the blade. Slice into 6 or 8 pieces.

Images: start to finish, the making of vegan fried oshinko uramaki sushi roll!

7. The Garnish (Optional)

• Drizzle with spicy mayo (Sriracha + Mayo).

• Sprinkle with sesame seeds or scallions to look fancy.

Enjoy your vegan home made Fried Oshinko Uramaki. If you are not a vegan, you can replace the tempura mixture with beaten egg for this home-made sushi recipe!

Nutritional Table (Per Roll)

Nutrient	Amount
Calories	395 kcal
Total Fat	12g
Saturated Fat	1.5g
Cholesterol	0mg
Total Carbohydrates	64g
Dietary Fiber	3g
Sugars	6g
Protein	8g
Salt	1.8g
Sodium	710mg