Radish Sushi (Almost!)

• For the sticky rice
• 1 cup sushi rice, thoroughly rinsed
• 1 cup water
• 1 tablespoon granulated sugar
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon salt
• Putting it all together
• 3/4 cup grated daikon radish (use the large holes of a box grater) packed
• 3/4 cup grated red radish (use the large holes of a box grater) packed
• 3 tablespoons granulated sugar
• 3 tablespoons unseasoned rice vinegar
• 1/4 cup soy sauce
• The sticky rice
• 1/4 to 3/4 teaspoon wasabi paste (depending on your tolerance for heat)
• 4 heads of Belgian endive
• Pickled ginger

1. Place the rinsed rice and water in a medium sauce pan and bring to a boil. Lower the heat, place a cover on the pan and just barely simmer for about 15 minutes, stirring occasionally. Turn off the heat and let the rice rest for about 5 minutes.
2. Uncover the pan and let the rice cool to room temperature. Combine the sugar, vinegar and salt in a small dish and microwave for about 10 seconds. Stir the mixture into the rice making sure all the rice gets coated. Set aside.
3. Combine the 2 radishes, the sugar and vinegar in a small bowl. Cover and refrigerate for about an hour.
4. Place the soy and wasabi in a small jar with a lid. Shake the mixture until the wasabi is incorporated into the soy.
5. Drain the now lightly pickled radishes and stir them into the sticky rice.
6. Separate the leaves of the Belgian endive and place a nice size rounded tablespoon or so on the base of each leaf. Drizzle the rice with 1/4 to 1/2 teaspoon of the soy mixture and then top with a little pickled ginger.

sticky rice, sushi rice, water, sugar, rice vinegar, salt, together, grated daikon radish, red radish, granulated sugar, rice vinegar, soy sauce, sticky rice, wasabi paste, endive, ginger

Taken from food52.com/recipes/17630-radish-sushi-almost (may not work)