Vegan Test Kitchen 04/21
Forbidden Rice Daikon Roll with Kimchi
A small one bite app that was a play on an inside out sushi roll. It features a daikon piece cut 1/2" thick and then made round with a cookie cutter, then the center cut out with a apple corer.
The daikon rounds were gently poached in a mix of water and rice vinegar for 5 minutes and allowed to cool before assembling.
The center was filled with "Forbidden Rice" (black rice) that was pressure cooked for 25 minutes on the second ring (15 psi) with a 1" piece of kombu. After cooking, it was combined with a mixture of 1/4 cup rice vinegar that was heated to dissolve 1 tbs. of sugar and a pinch of smoked salt.
Rounding out the spoon was a little home made kimchi.
The daikon stayed slightly crisp and was a nice contrast to the chewy earthiness of the black rice. The kimchi added a hit of chile, saltiness and vinegar that reminded us of sushi.