Pea Shoot Microgreen Daikon Rolls

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Ingredients

1	Large	Cucumber, finely diced
1	Large	Lemon, freshly squeeze for juice
1	Tablespoon	Mint leaves - chopped
1	Tablespoon	Tamari
1	Tablespoon	Radish microgreens
12	Medium	Shiso leaves
2	Tablespoons	Yuzu juice
1	Tablespoon	Rice vinegar
1	Tablespoon	Grated galangal
1	Large	Daikon radish, sliced into 12 long strips
1	Tablespoon	Pea shoot microgreens, minced
1	Large	Ripe avocado, finely diced
2	Pinches	Black sesame seeds, garnish

Arrange the sheets of daikon on a work surface.
Each daikon sheet should have 1 shiso leaf on it.
Combine the tamari, rice vinegar, galangal, and lemon juice in a bowl; set it aside.
Combine the pea shoot microgreens, avocado, cucumber, and mint in a bowl.
Add the lemon dressing and stir.
Distribute the mixture equally among the daikon sheets, placing a portion at each end.
Tightly roll it up, with the roll facing away from you.
Transfer the rolls to a serving platter, top with the sprouts and a drizzle of yuzu juice.