Daikon roll:                          
1 daikon
4 packets enoki mushrooms
4 boxes daikon sprouts
1 avocado
100 gr. marinated daikon
100 gr. marinated ginger
4 packet lamb's lettuce

Ginger vinaigrette:               
50 gr. ginger, grated
300 gr. daikon
2 cloves garlic
6 tbsp. grapeseed oil
2 tbsp. soy sauce
50 gr. shallots
3 tbsp. sushi vinegar
1 bundle chives


Daikon roll: Peel the daikon and slice lengthwise, using an electric slicer. Arrange two slices on top of each other, but with one slice extending by about 3 cm. Cut the base off a bunch of enoki mushrooms and place at the beginning of the two strips of daikon. Arrange a bunch of daikon sprouts next to the mushrooms and a few strips (cut lengthwise) of peeled avocado next to them. Arrange the ginger, marinated daikon and a sprig of lamb's lettuce next to the avocado. Blanch 4 chive leaves and refresh in iced water. Roll up the strips of daikon, with all the ingredients inside, and tie up the rolls with the chives. Cut the base off the daikon and set aside.
Ginger vinaigrette: Blend all the ingredients.


Place the daikon base on a plate and top with the daikon roll. Surround with the vinaigrette, and serve.