Shiso Leaf and Salmon Onigiri

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Simply Onigiri funa dn creative recipes for Japanese rice ballsThis colourful onigiri is aromatic thanks to the inclusion of shiso leaves and sesame seeds. In Japan, shiso leaves are a favourite ingredient in the summer. Even if you don’t feel like eating, the fresh aroma from the shiso leaves will whet your appetite.

  • Yield: 4

Ingredients

  • 2 Japanese cucumber, about 20-cm (8-in) each, thinly sliced
  • Salt a pinch + more to taste
  • Cooked Japanese short grain rice
  • 8 Shiso leaves, thinly sliced
  • 4 tbsp Toasted white sesame seeds
  • 8 tbsp Salmon, flaked
How to Make It
  1. Combine cucumber and a pinch of salt in a bowl and mix well. Set aside for 5 minutes. Drain cucumber by squeezing well with your hands.
  2. Put rice, shiso leaves, sesame seeds, salmon flakes and cucumber in a large bowl and mix well. Taste and add more salt if needed.
  3. Place cling wrap in a rice bowl and scoop one-quarter of the rice into the bowl. Pull out rice together with cling wrap and mould rice into your preferred shape. Repeat with the remaining ingredients.
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