Preparation of pickled radish for sushi:

Prepare about 6 grams of fresh carrots, 14 grams of white sugar, 3 grams of vinegar and 2 grams of edible salt.

Specific steps for making sushi pickled radish:

1. Put sugar, edible vinegar and salt in a small bowl, mix well with chopsticks, and then set aside.

2. Remove the skin from the prepared carrot, then cut it into pieces of two to three centimeters with a knife, add edible salt for pickling, remove the water after salting out, and then take it out for later use.

3. Take another grapefruit peel and cut it into filaments. Remember here, when preparing the grapefruit peel, remove the white material inside, just the yellow peel. Otherwise, the pickled radish will have a bitter taste.

4. Put all the prepared seasoning, sliced radish strips and shredded grapefruit skin together, then mix them evenly with chopsticks, seal them in a sealable container, refrigerate them in the refrigerator for about three days, and then they can be marinated. You can take them out at any time when making sushi.