Recipe: Chef-Inspired Daikon Radish Sushi Rolls \nAuthor: Natasha Hensel, Hamama Grower (and inspirer!) Dish created by Umami Japanese Restaurant in Vernon, CT\nPrep Time: 10 minutes\nCook Time: 15 minutes\nMakes: 2 rolls\nAs it's National Chef’s week, we found this great homemade sushi recipe over at Hamama Friends. Check out the cool story behind this recipe:\nNatasha loves sushi and has become friends with the chef\/owner of a cute place near her. They commented on some microgreen photos she had on her social media so she shared some Hamama love with them! This is now called the Natasha Roll: No rice, only cucumber, daikon radish microgreens and tuna! We are using this chef-curated recipe as inspiration for simple sushi you can make at home!\n Ingredients: \n\n\n2 Cucumbers \n½ cup daikon radish microgreens\n3 Slices fresh tuna\n\nSesame seeds or Furikake (to garnish) \n\n\nInstructions: \n\nThinly slice the cucumber, lengthwise and cut into tiny straw pieces\nWrap cucumber pieces and microgreens in piece of tuna\nFreeze for 10-15 minutes, then slice with a sharp knife\nDip end in a couple sesame seeds or Furikake\nPlate and enjoy!\n\n\nSome other fun combinations:\n\nCucumber + Avocado + Crab + Radish Microgreens + Seaweed Band\nCucumber + Fresh Sliced Raw Salmon + Avocado + Radish Microgreens\n\nNo patience to make Sushi Rolls? Try a Sushi BOWL! \nJust place seasoned rice in a bowl(s) and top with cucumber, sesame seeds, seafood of choice (tuna, salmon, sashimi crab meat, or cooked shrimp) and avocado. Sprinkle with Wasabi or Radish Hamama greens, green onions, nori strips and drizzle with sesame oil if desired. Serve immediately, with wasabi, soy sauce, and\/or ginger if desired!\nWhat do you think about incorporating your microgreens into your favorite sushi roll? Have a fun combo that you’d like to share with other growers? Drop it in our comments section below!