Add ¼ cup water, rice vinegar and sugar to a saucepan and bring to a boil over medium heat. Stir until the sugar is dissolved, remove from heat and allow the mixture to cool.

Slice the carrot and radish into thin strips and add them to the rice vinegar and sugar mixture.

Slice your baguette to the same width as your pork loin filet medallions from the night before and spread mayonnaise on the bread.

Slice your cucumber thinly and to the same length as the baguettes and then place them on the bread followed by the pork loin medallions, carrot and daikon and cilantro.