Cut a peeled daikon radish thinly in "katsura muki" (cut around like peeling apple). Soak the thin strips of daikon in a marinade of rice wine vinegar, salt and sugar for about an hour. Lay strips of daikon on a cutting board. Put a small strip of smoked salmon, a tiny sliver of lemon peel and a small strip of scallion on each daikon strip then roll up. Put a toothpick through to hold the daikon in place. Repeat with remaining strips. The scallion should be cut about an inch longer than the daikon. Shred the end parts that will show.
|