Shiso Leaf and Salmon Onigiri


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


  • 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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