Best 3 Namasu Rice Salad With Pickled Daikon Radish And Carrots Recipes
**Nigirizushi: A Delectable Culinary Experience**
Nigirizushi, also known as Edomae nigirizushi, is a delightful form of sushi that embodies the essence of Japanese culinary artistry. Originating in Tokyo, this iconic dish features vinegared rice gently pressed into bite-sized morsels and topped with a variety of fresh seafood, including tuna, salmon, shrimp, and eel. The delicate balance of flavors and textures in each piece is a testament to the skill and precision of the sushi chef. This article presents a collection of nigirizushi recipes, each offering unique variations and insights into the art of crafting this delectable delicacy. From classic combinations to innovative flavor pairings, these recipes cater to a range of preferences and expertise levels, inviting you on a culinary journey into the world of nigirizushi.
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
DAIKON-CARROT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
- Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
- Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
- Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
MARINATED DAIKON AND CARROT SALAD (NAMASU)
I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
- Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
- Transfer to a bowl.
- Mix the remaining ingredients together and pour over the vegetables.
- Taste for salt.
- This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.
Nutrition Facts : Calories 48.1, Fat 0.2, SaturatedFat 0.1, Sodium 270.6, Carbohydrate 10.9, Fiber 2.9, Sugar 5.7, Protein 1.4
Tips:
- Use a sharp knife or mandoline to thinly slice the daikon radish and carrots. This will help them absorb the pickling liquid more evenly.
- Be sure to use a good quality rice vinegar. Cheap vinegars can have a harsh taste that will overpower the delicate flavors of the vegetables.
- If you don't have time to make the pickled vegetables ahead of time, you can use store-bought versions. Just be sure to rinse them well before using.
- To make the rice, be sure to use a pot with a tight-fitting lid. This will help the rice cook evenly.
- Once the rice is cooked, let it cool slightly before mixing it with the pickled vegetables. This will help prevent the rice from getting too soggy.
- Serve the namasu rice salad immediately, or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Namasu rice salad is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you like it spicy, sweet, or tangy, there is a namasu rice salad recipe out there for you. So next time you are looking for a healthy and delicious side dish, give namasu rice salad a try. You won't be disappointed!
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