This 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
- 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
- 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.
- Put rice, shiso leaves, sesame seeds, salmon flakes and cucumber in a large bowl and mix well. Taste and add more salt if needed.
- 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.