Rolled daikon and salmon is a vinegar-marinated salad dish and a nice modern addition to Osechi’s New Year’s Eve cuisine. Smoked salmon and thin daikon radish are rolled together, creating interesting swirls in the lucky colors of red and white, perfect for starting a new year.
This dish can be prepared in advance, thanks to the use of vinegar and cured salmon. When preparing other holiday meals, this little addition comes in handy. It serves as a refreshing appetizer before a heavy main course. While you may be able to slice daikon thinly by hand, it’s easier and produces better results if you use a vegetable slicer or mandolin. Be careful, as daikon can be more difficult to roll if cut too thick. If available, adding a little yuzu zest at the end can give the dish a distinctively Japanese winter flavor and appearance.
Rolled daikon and salmon are very easy to prepare, but give yourself enough time to marinate the daikon so the flavors fully penetrate the vegetable. The dish can be prepared at least a couple of days in advance, or even more. If you only make a few items for Osechi, then this is good. It is simple to prepare, visually appealing and captures the traditional colors and flavors of Japanese New Year cuisine. I hope you give it a try!
Rolled daikon and salmon
Thinly sliced marinated daikon and rolled smoked salmon as an Osechi dish
Portions: 4 portions
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- 1 Daikon radish, large 3″ thick and 4″ long (7.5cm and 10cm)
- 1/2 cup rice vinegar
- 1/2 cup waterfall
- 2 1/2 table spoon sugar
- 1/4 teaspoon salt
- Kombu Dried Seaweed, 2″ X 2″ (5cm x 5cm)
- 6 oz smoked salmon
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Peel the daikon radish thickly, then slice it very thinly lengthwise using a slicer.
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Mix the remaining ingredients and marinate the sliced daikon radish overnight.
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Dry the daikon with paper towels, place the smoked salmon on top and roll it up tightly from one end. Make sure the roll is secured at the end. Cut diagonally and plate.
