Rolled Daikon and Salmon Recipe

Rolled Daikon and Salmon is a vinegar-marinated salad dish and a nice modern addition to Osechi New Year’s cuisine. Smoked salmon and thin daikon radish are rolled together, creating interesting swirls in the lucky colors of red and white—perfect for starting a new year.

This dish can be prepared ahead of time, thanks to the use of vinegar and cured salmon. When preparing other holiday meals, this small addition comes in handy. It serves as a refreshing appetizer before a heavy main course. While you may be able to slice daikon thinly by hand, it’s easier and yields better results if you use a vegetable slicer or mandolin. Be careful, as the daikon can be harder to roll if sliced too thick. If available, adding some yuzu citrus peel at the end can give the dish a distinctly wintery Japanese flavor and appearance.

Rolled Daikon and Salmon is very easy to make, but give yourself enough time to marinate the daikon so that the flavors penetrate the vegetable thoroughly. The dish can be prepared at least a couple of days in advance, or even longer. If you only make a few items for Osechi, then this is a good one. It’s simple to prepare, visually appealing, and captures the traditional colors and flavors of Japanese New Year cuisine. I hope you give it a try!