Makes 2 rolls or 14 to 16 pieces
1/4 cup julienned daikon radish
1 tablespoon Shari-Zu (recipe below)
2 sheets nori (seaweed paper)
About 2 cups Sushi Rice (recipe below)
Chili Mayonnaise (recipe below)
1 ounce snow peas, blanched and sliced diagonally into thin slivers (to yield about 2 tablespoons)
2 tablespoons julienned red bell pepper
Soy sauce
Wasabi paste
Pickled ginger
In a small bowl, combine the daikon and Shari-Zu; set aside.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet fingers, spread half of the rice over the nori, leaving a 1-inch border on the long edge at the top and spreading the rice as close to the other three sides as possible. Using a squeeze bottle, pipe a 1/4-inch line of Chili Mayonnaise across the length of the rice about 1 inch from the bottom edge.
Drain the daikon and spread half of it over the mayonnaise. Top with half of the snow peas and half of the bell pepper. Moisten the exposed edge of the nori with some water. Use the sushi mat to roll the nori up and over the fillings, continuing to roll towards the exposed edge, forming a tight log and using the moistened edge to seal the roll. Repeat with the remaining ingredients.
Slice each roll into 7 or 8 pieces. Serve the sushi with the soy sauce, wasabi and ginger.