What is Oshinko Roll and How to Make it Fast and Easy

What Is Oshinko roll And How To Make Oshinko Sushi Roll?

What is Oshinko Roll

What Is Oshinko roll And How To Make Oshinko Sushi Roll?

Oshinko is Japanese pickled vegetables full of delicious flavors. My favorite is yellow radish (daikon) Oshinko sweet, savory, and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to form vegetarian Oshinko roll, or used as a side to accompany main dishes.


I find the foremost common thanks to using it within the U.S. is during a sushi roll. When it’s used as one filing during a roll, it’s called Oshinko Maki or Oshinko sushi roll. It also can be used as an addition to other fillings in Futomaki or Uramaki rolls.

In Japan, they’re served with almost every traditional meal alongside rice and miso soup and are considered as a necessary accompaniment to Japanese meals. they will even be used as a garnish, relish, or condiment thanks to their unique flavors.


Oshinko rolls are crammed with yellow pickled radish, rolled in sushi rice and nori seaweed sheet, then sliced into bite-sized pieces. it’s the right balance of sweet, savory, and tangy flavor. I really like the mixture of fluffy sushi rice and crunchy pickled radish – so refreshing and satisfying!

What Is Oshinko roll And How To Make Oshinko Sushi Roll?

It’s my favorite vegan sushi roll recipe and my kids like it too! Plus, it only has 3 ingredients and is basically easy to form at home!


Oshinko is extremely easy to form reception, and everyone you would like maybe a few simple ingredients:

1 lb daikon radish (or other vegetables)
2 tablespoons rice vinegar
1 tablespoon salt
1/3 cup sugar

Make sure to pick good daikon (looks sort of a Pieris brassicae carrot) with smooth skin and it should feel heavy. you’ll add other seasonings like red chili pepper and sake. If you favor possessing yellow pickled radish, you’ll use saffron or turmeric. Alternatively, you’ll add some yellow coloring.

To make Oshinko yellow pickles, first, peel the daikon and cut it into thin strips. Then place all ingredients into a container and blend well. Cover with the lid and place it within the refrigerator. It’s ready for two days, but you’ll store it within the refrigerator for up to 1 month.

Oshinko is Japanese pickled vegetables full of delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory, and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to form vegetarian Oshinko roll, or used as a side to accompany main dishes.


Oshinko roll is actually made with only 3 ingredients:

Yellow pickled radish: If you don’t want to form your own, you’ll pip out at an area of Asian grocery or on Amazon.
Sushi Rice: It’s best to use Japanese short-grain rice for the simplest result.
Nori (seaweed sheets)
You’ll also need a sushi rolling mat to form the sushi for the best-looking rolls.

Step 1: Make the sushi rice

I recommend using high-quality short grain rice for this recipe. Good sushi rice will stay fluffy even after it’s tightly rolled.

Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook consistent with the instruction. Once cooked, transfer the recent rice to an outsized bowl and let it calm down slightly. When it’s still very warm, stir within the sushi vinegar (the mixture of rice vinegar, sugar, and salt). Mix well.

Step 2: Prepare Oshinko

Cut your pickled radish lengthwise into 1/4-inch thick strips.

Step 3: Roll the sushi

For this recipe, I stop 1/4 of the seaweed sheet, in order that my rolls aren’t too big.

Then layout your bamboo mat with an optional piece of wrapping on top, to stay the mat clean. Then place the nori sheet on top of the bamboo shining side facing down. Evenly spread rice over the sheet while leaving ½ inch at the highest of the sheet. Place pickled radish on top of the rice (see the photo below).

Place the thumbs underneath the bamboo mat and lift the string up and over the filling. Roll the bamboo mat far away from you and press the rice and filling together.

Pro tip: to stop the rice from sticking to your hands, you’ll get your hands in Tezu, a hand dipping liquid made with ¼ cup water and a couple of teaspoons rice vinegar.


It has a singular flavor: sweet, savory, and tangy. Oshinko radish is crunchy and tastes refreshing. Japanese always eat pickled vegetables with rice, because the tangy-sweet pickles and plain rice complement one another alright. because it has concentrated flavors, Oshinko isn’t meant to be served alone as a salad.

Other Vegetarian Sushi Rolls you’ll Like:

  • Sweet Potato Sushi Roll
  • Cucumber Roll
  • Avocado and Mango Sushi Roll

Oshinko Roll

is a traditional cuisine, Oshinko is readily available in high-end restaurants as well as small eateries in Japan. They are also available in different flavors and varieties.
Prep Time1 hr
Total Time1 hr
Course: Side Dish, Snack
Cuisine: Japanese
Keyword: Oshinko, Oshinko Roll, Oshinko Sushi Roll, Oshinko, Oshinko Maki, Oshinko Roll, Oshinko Sushi Roll
Servings: 4
Calories: 185kcal
Author: Ivan Natalie


  • 3 cups of cooked and seasoned sushi rice
  • 4 sheets of toasted nori
  • 2 Japanese or Persian cucumbers
  • 8 strips of Oshinko or Japanese pickled vegetables
  • 3-4 tablespoons plain mayonnaise
  • 1/4 cup toasted sesame seeds
  • 6 slices avocado
  • Wasabi Sauce
  • Pickled ginger
  • Soy Sauce


  • You need to start by cooking sushi rice and if you are a newbie there’s nothing to worry about because I have explained the step-by-step instructions to cook and season sushi rice here.
  • Prepare fillings by cutting the cucumber into thin strips. Also, cut the avocado into equal halves and make thin slices. Gather all other items needed for making a sushi roll
  • Lay the bamboo mat on the plain working surface and cover it with a plastic sheet. Now place one Nori sheet on the bamboo mat, shiny side facing downwards.
  • Dampen your fingers, take a medium ball of sushi rice and spread it out on the nori sheet to make an even layer. Leave about ¾ inch on the top.
  • Arrange four cucumber strips and four Oshinko strips over the sushi rice. Add two slices of avocado and sprinkle some sesame seeds over it.
  • Lift the sushi mat from your side and start rolling working from bottom to the top. When you reach at the end, seal the edges with some water or rice grains.
  • Continue the above steps to make more sushi rolls using the remaining ingredients. Then take a sharp sushi knife to cut the roll into equal pieces. Serve in a plate with soy sauce and wasabi.


Source Video : Just One Cookbook Channel.

Oshinko Roll Calories:

Nutrition Facts

Serving Size

107 1/2 grams
Amount Per Serving



Calories from Fat

% Daily Value*

Total Fat


Saturated Fat


Trans Fat








Total Carbohydrate


Dietary Fiber





Vitamin A  0% Vitamin C  0%
Calcium  0% Iron  0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes: ROLLS AND HAND ROLLS – Oshinko Roll

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