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Maki and daikon sauce

Ingredients for 6 rooms: 6 small
rice cakes
Roquette
1 ripe avocado 1 red pepper

1 package enoki mushrooms
Sauce:
2 tablespoons oil Sesame
200ml rice vinegar mirin

80ml 100ml
soy sauce 60g daikon (Chinese radish), grated fresh ginger
20g grated

Peel avocado and cut into small cubes. Cut bell pepper into thin strips.

Prepare first rice cake: the plunge into a bowl of warm water 1 or 2 minutes to soften.
Start by removing a few leaves of arugula.
Place a cube of avocado, a strip of pepper and some enoki.
To fold: Fold the sides and back edge (bottom) to the filling and roll up, pressing gently and regularly (not to tear) until the entire wafer Rice covers the whole and form a roll.
Cut the top of the roll to exceed enoki.

Make sauce daikon:
Mix sesame oil, rice vinegar, mirin, soy sauce with daikon and fresh ginger grated