To evenly cut the rolls without crushing the kimbap, use a very sharp knife, in a long sawing motion, without pressing straight down on the roll. If your knife sticks to the rice, wet the blade with some of the daikon pickling liquid.
Toss together jalapeños, 1 1/2 tablespoons sugar, and 1 teaspoon kosher salt in a medium-size nonreactive bowl. Toss together daikon, remaining 1 1/2 tablespoons sugar, and remaining 1 teaspoon kosher salt in a separate medium-size nonreactive bowl. Cover bowls; let stand at room temperature 30 minutes. Add 1/2 cup white vinegar to each bowl. Cover and chill until ready to use, up to 1 week.
Rinse rice in a strainer until water runs clear; shake rice dry in strainer. Cook rice according to package directions. Transfer rice to a large bowl. Whisk together sesame oil, rice vinegar, and kosher salt in a small bowl; drizzle over rice, and stir to incorporate using a rice paddle or wooden spoon. Loosely place a sheet of plastic wrap directly on rice in bowl; set aside.
Heat a large cast-iron skillet over medium-high. Add pea shoots, oil, and salt; cook, tossing occasionally, until pea shoots are mostly wilted and lightly charred, 1 to 2 minutes. Transfer pea shoots to a medium bowl; let cool 10 minutes.
Wrap a bamboo sushi mat with plastic wrap; arrange mat on work surface with slats running horizontally. Place 1 nori sheet, with short end facing you, on mat. Evenly spread about 3/4 cup rice on nori, leaving 1 1/2 inches exposed along top short end. (To prevent rice from sticking to your fingers, dip hands in water or daikon pickling liquid as you work.) Cut a second nori sheet in half crosswise; place 1 cut half on the bottom half of rice.
Arrange 3 pickled daikon sticks, 3 avocado slices, 8 scallion pieces, about 8 pickled jalapeño slices, and 1/4 cup pea shoots horizontally along bottom short side of nori, arranging ingredients to stick out past nori sides by about 1 inch. Tightly roll up using sushi mat. Trim excess nori across the top. Slice roll evenly into 10 pieces.
Repeat steps 4 and 5 three times using remaining ingredients. (Reserve remaining pickled jalapeños, daikon, and kimbap rice for another use.) Arrange roll pieces on a serving plate; drizzle with olive oil, and sprinkle with flaky sea salt. Serve with lemon wedges, soy sauce, and habanero sauce.
Daikon and jalapeños can be pickled up to 1 week ahead and stored in an airtight container in refrigerator.
Refreshing Korean lager.
Plan ahead and you’ll have the perfect lunch! Will definitely make these again!