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Daikon Rolls

Thinly sliced spicy daikon is stuffed with shiso, cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce. Great for parties.
Course Vegan
Cuisine Japanese
Author Jean-Christian Jury


  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated galangal
  • juice of 1 lemon
  • 1 large daikon radish sliced thinly into 12 long slices
  • 12 shiso leaves
  • 1 ripe avocado finely diced
  • 1 cucumber finely diced
  • 1 tablespoon snow pea shoots minced or mung bean sprouts
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon radish sprouts
  • 2 tablespoons yuzu juice
  • black sesame seeds to garnish


  1. In a bowl, whisk together the tamari, rice vinegar, galangal, and lemon juice and set aside.
  2. Lay out the daikon slices on a tray or work surface. Place 1 shiso leaf on each slice.
  3. Carefully mix the avocado, cucumber, "snow pea shoots, and mint together in a bowl. Stir in the lemon dressing. Divide the mixture equally among the daikon slices, positioning the mixture at one end of each length. Roll up each daikon slice tightly, rolling away from you. Transfer the rolls to a serving plate, garnish with the sprouts, and use a tablespoon to sprinkle the yuzu juice over the top

Recipe Notes

Prep time: 35 mins