Temaki Hand Roll Sushi with Pickled Daikon and Carrots, Enoki Mushrooms, and Radish Sprouts

• 3 cups Cooked Short Grain Rice, Cooked According To Package Instructions
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons White Sugar
• 1 teaspoon Salt
• 2 Carrots
• 1 piece 3-Inch Piece Of Daikon Radish
• 2 cups Water
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sugar
• 1 cup Radish Sprouts
• 1 cup Enoki Mushrooms
• 10 whole Sushi Seaweed Sheets

1. Sushi Rice: Place warm freshly-cooked (according to package instructions) rice in a wide shallow bowl (to help it cool faster).
2. In a small bowl, mix vinegar, sugar and salt until dissolved.
3. Pour it over the rice.
4. Stir until incorporated, but do not overmix.
5. Rice should be sticky, but not soggy and mashed together.
6. Wait until cool to use in sushi.
7. Pickled Daikon and Carrots: Peel, then julienne the carrots and daikon.
8. Pack them into a glass jar or 1/2 pint mason jar.
9. Heat water, vinegar, and sugar over low heat until sugar is dissolved, and mixture is hot, but not boiling.
10. Pour liquid over the vegetables and let them cool before storing them in the refrigerator for up to a week.
11. Assembly: Cut a square sushi seaweed sheet in half, so you have a long rectangle.
12. Place a thin layer of rice on the left half in a square shape.
13. Place fillings diagonally from the top left to the bottom right of the rice square.
14. Begin rolling the seaweed into a cone, starting in the bottom left corner (see photo).
15. Seal edge with a little water.

rice, rice vinegar, white sugar, salt, carrots, radish, water, rice vinegar, sugar, sprouts, enoki mushrooms

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/temaki-hand-roll-sushi-with-pickled-daikon-and-carrots-enoki-mushrooms-and-radish-sprouts/ (may not work)