Here’s everything you need to know about this popular Japanese ingredient, and how to make oshinko maki at home.

We always love to get lots of veggie rolls like avocado, cucumber, and salad roll.

One veggie maki we weren’t as familiar with was the Oshinko Roll.

Oshinko is Japanese pickled vegetables, most commonly made with Daikon radish.

Oshinko is found packaged individually in plastic and refrigerated. You may also find it labeled as takauan in Korean cuisine or simply pickled radish.


1 batch Sushi Rice 1 piece Oshinko 1 package nori


Cut the oshinko into lengthwise strips about ½-inch wide and just as long as one side of the nori.



Lay a piece of nori on a bamboo sushi mat or on a cutting board. Place one piece of oshinko on the rice on the opposite side from the uncovered edge.


Wet the edge uncovered with rice. Tightly roll the sushi over the fillings to seal.


Use a sharp knife to cut the sushi crosswise into about 6 slices.


Enjoy right away or refrigerate in an airtight container for up to one day. Serve with soy sauce and wasabi.

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