Do you love sushi? Are you bored with avocado and cucumber rolls? Would that ever happen? Just in case…we’ve got you covered, learn how to make an easy, vibrant, and tasty watermelon radish maki roll!!
Ever since we spotted watermelon radish at the Moscow Food Co-op we have been IN LOVE. Watermelon radish is part of the mustard family and embodies a subtle spiciness that I think tastes like a cross between the daikon radish and a turnip.
They are round to oblong in shape with smooth creamy white skin and a circumference of pale green near the top. Once you slice in check behind yourself for a unicorn galloping by, because these veggies are straight up majestic. Right beneath the white radish ‘crust’ is a globe of out-of-this-world magenta flesh.
The radish is crisp, slightly hydrating, and crunchy. We love dipping slices in hummus, decorating salads, roasting with other spring veggies, and most recently including them in vegan maki rolls.
The sushi rice is delectable and really easy to make. Check out my recipe from a few weeks ago it’s only four ingredient plus the push of a few buttons. The watermelon radish’s bright hues stand out against the rice creating an artful contrast.
You could truly cut, cube, or slice the radish however you please. For today’s recipe I wanted a light mouthfeel, so after I cut discs I stacked them high and cut narrow chopstick-sized strips.
Along with sushi rice and watermelon radish there are long thin slivers of English cucumber and chunky hunks of ripe avocado. Heaven.
Each roll has:
💪 42% vitamin c • 11% iron • 21% folate • 6 g fiber • 4 g protein 💪
The resulting roll is gorgeous, fresh, a little crunchy, and even creamy. Serve with a small saucer of tamari (soy sauce), wasabi, and a smattering of sesame seeds.
Watermelon Radish Maki Rolls [vegan sushi]
Additional nutrition information // fiber: 6g • protein: 4g • vitamin a: 15% • vitamin c: 42% • calcium: 5% • iron: 11% • zinc: 6% • selenium: 8% • magnesium: 10% • vitamin b6: 12% • folate: 21%
- 4 sheets of nori
- 1 watermelon radish
- 1/2 cucumber
- 1 avocado
- 1 1/3 cups sushi rice
- tamari and wasabi to taste
- To prepare the veggies • julienne the radish, cut the cucumber into long slabs then narrow strips, and cut the avocado in half, remove the pit, and cut into slices.
- On a sheet of nori, spread 1/3 cup of sushi rice across the center and towards edges of the sheet, leaving a little space at the top and bottom. At the center line up lengths of cucumber, radishes, and avocado.
- To roll up, start with the edge closest to you and roll away from your body, rolling as tightly as you can. When you get to the top dip your fingertips in water and dampen the top edge of nori. Finish rolling and let sit to 'seal' the seam.
- Repeat with remaining ingredients and then cut each roll into 6-8 pieces. Enjoy!
- Iron helps metabolize proteins
- One sheet of nori contains 56 mcg of iodine, which helps control our metabolic rate
- Fiber helps maintain a healthy weight, reduces your risk for developing diverticular colon pockets, and helps control blood sugar levels [source]
- Contains folate, which reduces the risk of age-related macular degeneration 👵🏽 👀 [source]
I would love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram so I can say hi and repost!xx