Daikon & Carrot Salad

Daikon & Carrot Salad

1 cup daikon, peeled and shredded (250ml)
¼ cup sake (60ml)
¼ cup carrot, peeled and shredded (60ml)
½ cup dried apricot chopped fine (125ml)
2 tablespoons rice wine vinegar (30ml)
1 tablespoon sugar (15ml)
splash sesame oil     

Chop up dried apricot and soak in a bowl with sake to loosen up for about 15 minutes. Peel and shred daikon and carrots to the same thickness. Add daikon, carrot, vinegar, sugar and sesame oil to the apricot.

Rolls:
2 cups sushi rice cooked (500ml)
1 tablespoon rice wine vinegar
2 teaspoons sugar (10ml)
4 knori sheets

Cook sushi rice following package instructions. Once rice is cooked place on a long tray to cool. In a small bowl mix rice wine vinegar and sugar. Drizzle over rice while still warm. Stir gently with a wooden spoon.

Lay knori sheet down and top with rice leaving a ¼” border around the outside. Spoon rice evenly using about ¾ of a cup. Place the diakon carrot mixture in the center of the rice. Roll up using a sushi roller. Slice and serve with smoked tuna and ponzu sauce. Makes 20 appetizers