A flaky bite size bowl of rice with yellow pickled daikon radish topped with toasted sesame seeds. This appetizer has a little bit of tang, a little bit of crunch, a whole lot of flavor!
8 ounces daikon radish
1/4 cup sugar
1/2 tablespoon salt
1/2 tablespoon rice wine vinegar
1/2 teaspoon turmeric
2 packages (15 count, each) Athens® Phyllo Shells
1 cup rice, cooked
1 tablespoon sesame seeds, toasted
1/4 cup nori, (optional)
Peel daikon and cut in half lengthwise. Using a mandolin or knife, thinly slice both pieces of daikon into half circles. Combine sugar, salt, vinegar and turmeric in a glass container or Ziploc bag. Close tightly and allow to pickle in the refrigerator for at least 24 hours.
Spoon rice into each phyllo shell and top with one or two slices of daikon and a drop of pickling juice if desired. Sprinkle with sesame seeds. As an option, serve with crumbled nori.
Serving size: 1 shell (20g), Amount per serving: Calories 35, Total Fat – 1g, Saturated Fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 150mg, Total Carbohydrate – 5g, Dietary Fiber – 0g, Total Sugars – 2g, Protein – 1g, Vitamin D – 0%, Calcium – 0%, Iron 2%, Potassium – 0%
-While pickling, the daikon develops a very strong aroma.
-Plan ahead, daikon needs to pickle for at least 24 hours. Short on time? Purchase pickled daikon wherever Asian foods are sold.
-For added crispness, preheat oven to 350°F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.