Namusa is a Japanese dish of lightly pickled carrots and radish. This recipe adds cooked sushi rice and a few other components to turn it into a more filling dish. If you eat fish, you can add raw sushi-grade tuna or salmon or cooked crab as well. This dish traditionally uses sweetened rice vinegar, but I find that our carrots are sweet enough to make that unnecessary.
Using a grater, mandolin, or spiralizer, finely shred watermelon radish and carrots to make 1 C. of each.
Whisk together 1/4 C. rice vinegar and 1/2 t. salt, then toss with the vegetables and marinate in the fridge for at least an hour.
Cook 1 C. sushi rice as per instructions. Empty into a large bowl and fluff with a fork.
Finely mince fresh ginger to make 2 T. Finely mince 1 clove of garlic. Rise and Finely chop 1 small spring onion (or half of a larger one), white and green parts. Toss in a small bowl with 1 T. fresh lime juice, 1 T. soy sauce and 1 t. sesame oil.
Combine the marinated vegetables (and their marinade) with the rice and other ingredients. Toss well to combine.
Sprinkle with chopped, toasted peanuts or toasted sesame seeds.