Recipe: Chef-Inspired Daikon Radish Sushi Rolls Author: Natasha Hensel, Hamama Grower (and inspirer!) Dish created by Umami Japanese Restaurant in Vernon, CT Prep Time: 10 minutes Cook Time: 15 minutes Makes: 2 rolls As 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: Natasha 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!  Ingredients: 2 Cucumbers ½ cup daikon radish microgreens 3 Slices fresh tuna Sesame seeds or Furikake (to garnish) Instructions: Thinly slice the cucumber, lengthwise and cut into tiny straw pieces Wrap cucumber pieces and microgreens in piece of tuna Freeze for 10-15 minutes, then slice with a sharp knife Dip end in a couple sesame seeds or Furikake Plate and enjoy! Some other fun combinations: Cucumber + Avocado + Crab + Radish Microgreens + Seaweed Band Cucumber + Fresh Sliced Raw Salmon + Avocado + Radish Microgreens No patience to make Sushi Rolls? Try a Sushi BOWL! Just 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! What 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!Â
