Smoked Salmon Rolls with Daikon and Perilla

Method11 steps · about 25 min

1. 1

   Step 1: Wash and peel the daikon (8). Using a mandoline or wide peeler, prepare eight sheets about one millimetre thick and five by fifteen centimetres each, about 100 g in total. Sprinkle the measured pinch of salt (1 pinch) over them and leave for ten minutes until pliable and releasing water.

   Wilt thin daikon sheets with salt · 10 minUses 8 daikon sheets about 1 mm thick and 5 × 15 cm each (about 100 g total) · 1 pinch salt for wilting daikon

   
2. 2

   Step 2: Gently squeeze excess water from all eight softened daikon sheets and put them in a zip-lock bag.

   Uses All eight softened sheets

3. 3

   Step 3: Add the tablespoon of ready-made sushi vinegar and gently massage the bag so every sheet is coated. Leave for five minutes, then lift out the marinated sheets and let excess marinade drain away.

   Marinate softened daikon in sushi vinegar · 5 minUses All eight drained sheets · 1 tbsp ready-made sushisu (seasoned sushi vinegar)

   
4. 4

   Step 4: Cut all the smoked salmon into strips about five centimetres wide and roughly 1.5 cm shorter than the daikon sheets. Keep every small trimming to patch together strips for the other rolls; use the full 120 g salmon.

   Uses 120 g ready-to-eat thinly sliced smoked salmon

   
5. 5

   Step 5: Lay the eight marinated daikon sheets on a board with their long sides running away from you.

   Uses All eight prepared wrappers

6. 6

   Step 6: Distribute all the prepared salmon across the eight sheets, using the small trimmings to patch gaps. Align the nearer edges and leave about 1.5 cm of daikon uncovered at the far end.

   Uses All eight laid-out sheets · All 120 g prepared salmon

7. 7

   Step 7: Wash and dry the four large filling shiso leaves and halve them lengthwise. Put one half-leaf on each of the eight salmon-topped sheets, aligning its near edge with the salmon.

   Uses All eight layered wrappers · 4 large shiso leaves, halved lengthwise for filling

8. 8

   Step 8: Starting at the nearer edge, roll each layered sheet up tightly. The salmon may move towards the far edge as you roll; tuck any protruding shiso end inside.

   Uses All eight assembled layers

   
9. 9

   Step 9: Cut each of the eight rolls through the middle to make sixteen short rolls.

   Uses All eight long rolls

10. 10

    Step 10: Divide the sixteen short rolls into two groups of eight, keeping them chilled while preparing the serving plates.

    Uses All sixteen finished short rolls

11. 11

    Step 11: Wash and dry the two separate garnish shiso leaves (2) and place one on each plate. Stand eight finished rolls cut-side up on each leaf and serve promptly.

    Uses All sixteen finished pieces · 2 shiso leaves for plate garnish